60 minutes
A rich and hearty chili made with ground beef, beans, and a blend of spices, cooked to perfection in a pressure cooker.
tablespoons
0 lb
teaspoons
Large Onion, diced
each
Bell Pepper, diced
each
Jalapeño, diced, seeds optional
each
Garlic, minced
cloves
tablespoons
tablespoons
teaspoons
teaspoons
Diced Tomatoes, canned
0 oz
Beans, canned, drained and rinsed
0 oz
1. Sauté Vegetables and Beef
Heat the olive oil in the pressure cooker over medium heat. Add the ground beef and kosher salt, and cook until browned. Then add the diced onion, green bell pepper, jalapeño, and minced garlic, and sauté until the vegetables are softened.
2. Add Spices and Tomatoes
Stir in the chili powder, tomato paste, ground cumin, and dried oregano. Cook for a minute until fragrant. Then add the canned diced tomatoes with their juice.
3. Pressure Cook the Chili
Add the drained and rinsed beans to the pressure cooker. Secure the lid and cook on high pressure for 30 minutes. Allow the pressure to release naturally before opening the lid. Season with additional salt to taste if necessary.
Opt for a well-marbled cut like chuck roast over pre-ground beef for better texture and flavor by browning cubes yourself.
Sear the beef in batches to ensure a deep, rich crust for savory depth of flavor.
Toast spices such as cumin, coriander, and chili powder before adding liquids to amplify their flavors.
Let the chili sit before serving to improve flavors, even better when reheated.
Let the pressure release naturally for flavors to meld and meat to become tender.
Comments (0)