3Sweat down a diced onion, four stocks of celery, and a green bell pepper.
4Cut up a 5 oz redondo Portuguese sausage into small pieces and add to the instant pot along with 1 and 1/2 lbs of 80/20 ground beef.
5Using a wooden spoon, break up any clumps and continue to brown for a couple of minutes.
6Add in 3 tablespoons of chili powder, 1 tablespoon of garlic powder and cumin, and half a tablespoon of dried oregano, cayenne pepper, and red chili flakes.
7Add in a tablespoon of chicken bouillon and cook for another minute to allow the dry seasonings to bloom.
8Pour in a 15 oz can of tomato sauce and a 16 oz can of chili beans.
9Add a cup of water, a tablespoon of Worcestershire sauce, a splash of fish sauce, and two bay leaves.
10Give that a good mix.
11Turn your instant pot to pressure cook mode on high for 25 to 30 minutes.
12Perform a quick release when it's done.
13Mix in 4 tablespoons of QB mayo for a creamy and almost velvety texture.
14Plate the chili.
Ingredients
splash oil
diced onion
4 stocks celery
green bell pepper
5 oz redondo Portuguese sausage, cut into small pieces