MNHCo Hot Honey Chili

A Silicon Valley farmhouse chili with tenderized ground beef, dried beans, and a finishing drizzle of Mike & Niki's Hot Honey. Better the next morning. If it lasts that long.

Serves 6  |  Prep: 30 min  |  Cook: 60 min  |  Total: ~90 min

INGREDIENTS

BEANS

• 1 cup dried pinto or kidney beans
• 4 cups beef broth (for cooking beans)

BEEF

• 1.5 lbs ground beef (80/20)
• 1/4 tsp baking soda

VEGETABLES

• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 large can diced bell peppers, drained (optional)
• 1 cup grated carrots (optional)

CHILI BASE

• 1.5 cups beef broth (for final cook — goes in first)
• 2 cups canned diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp Mike & Niki's Hot Honey

SPICES

• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper
• 1.5 tsp salt, 1/2 tsp black pepper
• 1 tbsp olive oil

INSTRUCTIONS

STEP 1 — TENDERIZE THE BEEF
Mix ground beef with 1/4 tsp baking soda. Let sit 15 minutes at room temp. No rinsing needed — the small amount works into the meat and gives you noticeably softer, more tender beef.

STEP 2 — PRESSURE COOK THE BEANS
Add beans and 4 cups beef broth to the Instant Pot. Lock the lid. Press Pressure Cook → select Low Pressure → set to 25 minutes → press Start.

STEP 3 — NATURAL RELEASE
When the timer beeps, leave the pot alone. Let it naturally release — do not touch the valve. This takes 15–20 minutes. Quick release splits the beans. Drain and set aside.

STEP 4 — BROWN THE BEEF AND VEGETABLES
Heat olive oil in a skillet over medium-high. Add onion and cook until softened, about 8–10 minutes. Add garlic, cook 1 more minute. Add baking-soda-tenderized beef and brown fully, breaking it up. Stir in bell peppers and carrots if using. Drain excess fat.

STEP 5 — LAYER INTO THE INSTANT POT (ORDER MATTERS)
This prevents the burn notice:
1. Pour 1.5 cups beef broth into the pot FIRST — thin liquid on the bottom is critical
2. Add the beef and vegetable mixture
3. Add drained beans
4. Add canned diced tomatoes
5. Spoon tomato paste and Hot Honey on top
6. Sprinkle all spices over everything
→ DO NOT STIR. Layering keeps thick ingredients off the heat source.

STEP 6 — FINAL PRESSURE COOK
Lock the lid. Pressure Cook → Low Pressure → 15 minutes → Start. When done, let naturally release fully. Do not quick release. Low pressure = less burn risk from tomatoes, thicker chili.

STEP 7 — STIR, TASTE, REST
Open and stir everything together. Taste and adjust — more salt, chili powder, or another drizzle of Mike & Niki's Hot Honey. Let sit uncovered 10–15 minutes before serving. Even better overnight.

STEP 8 — SERVE
Ladle into bowls. Set out toppings: diced fresh onion, shredded cheese, guacamole, fresh diced tomatoes, tortilla chips (an especially excellent call).

CHEF'S NOTES

No Burn Secret: Broth goes in first, always. Tomato paste and Hot Honey go on top, never stirred in until after cooking. Low pressure is your friend for chili.

Baking Soda: 1/4 tsp is the sweet spot without rinsing. More than that and you'll taste it.

Hot Honey: Mike & Niki's Hot Honey adds a slow-building heat that's different from the chili powder — you get two distinct heat waves. A drizzle at the table doesn't hurt either.

Overnight Magic: This chili is good tonight and great tomorrow. Reheat low and slow.

Frequently Asked Questions