Pressure Cooker Chili Recipe
- Ground beef – 1 pound
- Olive oil – 2 tsp
- 1 chopped Sweet onion
- 1 Finely chopped small green pepper
- Seeded and finely chopped jalapeno pepper – 1
- Garlic cloves minced – 2
2 cans of 14.5 ounce Dark red kidney beans - you have to drained and rinsed it.
- Undrained diced tomatoes – 2 cans of 14.5 ounce
- Tomato puree – 3 tbsp
- Brown sugar – 1 tbsp
- Unsweetned cocoa powder – 2 tsp
- Red pepper flakes to taste
- Chili powder – 2 tbsp
- Ground cumin – 2 tsp
- Salt to taste
- Water – 2 cups
Pressure Cooker Chili Recipe credit to pressurecookerdiaries.com
Preparation time: 35 mins
- Heat the pressure cooker over high heat until hot.
- Add the ground beef and turn it brown and crumbly from all sides on a medium high heat for around 8-10 mins.
- Once brown, remove the beef and drain the excess fat.
- Scrape the browned bits from the bottom of the pot.
- Place the pressure cooker back on the burner over a medium heat.
- Pour in the olive heat.
- Once hot, sauté onion, green and jalapeno pepper for a couple of mins until the onion turns translucent
- Now add garlic and cook for 30 more seconds
- Place the meat back into the pressure cooker adding kidney beans, tomatoes (dice and paste), brown sugar, red pepper flakes, cumin, salt, cocoa powder, chili powder and water.
- Close the lid. lock it and place it on a high heat.
- When you feel the heat hissing out, reduce the temperature and cook it for about 10 minutes.
- Remove the cooker of the burner and let the pressure reduce on its own
- Remove the lid once the pressure is completely released
- Stir nicely
- Your chili is ready to be served hot.
Nothing can be more tempting than a delicious Chili on a cold windy night. This can be an apt recipe for a surprise candle light dinner planned for your mate.
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