2 tsp olive oil
2 lb ground beef
1 medium onion; finely diced
1 1/2 tsp garlic; minced
28 oz diced tomatoes; canned
28 oz tomato sauce; canned
3/4 cup beef broth
2 tbsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
2 tsp cocoa powder
1 tsp sugar
1 1/2 tsp kosher salt
3/4 tsp ground pepper
15 oz kidney beans; can, drained, rinsed
15 oz pinto beans; can, drained, rinsed

OptionalToppings:
chedar cheese
tomatoes; diced
green onions; sliced
sour cream

For serving: cooked rice, grated cheese, sour cream and pickled jalapeños (or your favorite chili toppings)

1. Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.

2. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.

3. Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.