38 minutes
A hearty and flavorful beef chili made with a blend of spices, beans, and ground beef, all cooked to perfection in a pressure cooker.
tablespoons
0 lb
teaspoons
Onion, diced
each
Bell Pepper, diced
each
Jalapeño, minced
each
Garlic, minced
cloves
tablespoons
tablespoons
teaspoons
teaspoons
0 cans
Pinto Beans, drained and rinsed
0 cans
Kidney Beans, drained and rinsed
0 cans
Cilantro, chopped
bunch
Lime Juice, fresh
0 squeeze
1. Brown the Beef
Crank up your pressure cooker to the sauté function and set it on high heat. Pour in olive oil and add the ground beef sprinkled with kosher salt. Allow the beef to caramelize into a beautiful, crisp brown for about 7 minutes, then stir to cook through evenly.
2. Sauté Vegetables
Toss in the diced onion, green bell pepper, jalapeño, minced garlic, and an additional half teaspoon of salt. Sauté the vegetables with the beef for about 5 minutes until they soften and meld their flavors together.
3. Add Spices and Tomato Paste
Stir in the chili powder, tomato paste, and ground cumin. Let these cook for about a minute to allow the fragrances to bloom and coat the beef and vegetables with a rich, deep color.
4. Pressure Cook the Chili
Add the browned beef back if you've removed it, dried oregano, diced tomatoes, and the cans of pinto or kidney beans. Sprinkle in the remaining half teaspoon of salt. Seal the pressure cooker and set it to cook on high pressure for 8 minutes. After the time is up, let the pressure release naturally.
5. Finish with Cilantro and Lime
Stir in the chopped cilantro and a squeeze of fresh lime juice to brighten everything up. Taste and adjust the seasonings if necessary.
Opt for a blend of chuck roast and short rib. Uniformly cut pieces ensure even cooking and a combination of cuts provides depth and tenderness after pressure cooking.
Brown the beef in batches with a splash of oil on high heat, avoiding overcrowding for a deep, caramelized sear, which is foundational for rich chili flavor.
Sauté onions, garlic, and other aromatics, then toast spices like cumin and chili powder in oil before adding liquids for maximum flavor extraction.
Use a natural release method to ensure the beef remains tender and flavors meld thoroughly.
Use beef broth, beer, or both to deglaze the pot after browning the meat, incorporating the fond into the chili for enhanced flavor.
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