Nothing takes the chill off a bitter cold winter day more easily than chili. And it’s even better when the pressure pot Makes it for you.
- Yield: 6 Servings
- Total Time: 45 Minutes
- 1 lb of beef, ground
- 2 tsp of oil, olive
- 1 chopped onion, sweet
- 1 chopped bell pepper, green, small
- 1 de-seeded, chopped pepper, jalapeno
- 2 minced garlic cloves
- 2 x 14½ oz cans of drained, rinsed kidney beans, dark red
- 2 x 14½ oz cans of undrained tomatoes, diced
- 3 tbsp of tomato paste
- 1 tbsp of brown sugar, dark
- 2 tsp of cocoa powder, unsweetened
- ¼ tsp of pepper flakes, red, crushed, or as desired
- 2 tbsp of chili powder, +/- as desired
- 2 tsp of cumin, ground
- ½ tsp. of salt, kosher, as desired
- 2 cups of water, filtered
How to Make It
- Place beef in pressure pot on med-high. Cook till crumbly and browned. Remove beef and drain away excess fat.
- Return the pressure pot to burner on med. heat and pour in oil. Add jalapeno pepper, onion and green pepper and stir.
- Stir while cooking for three or four minutes, till onion becomes translucent. Add garlic. Stir and cook for about ½ minute more.
- Return beef to pressure pot. Mix in water, salt, cumin, chili powder, pepper flakes, cocoa powder, brown sugar, tomato paste, diced tomatoes and kidney beans.
- Lock lid. Pressurize cooker and reduce the heat to maintain it. Cook for about eight minutes. Remove pot from heat. Allow pressure to reduce by itself for five or 10 minutes.
- When pressure has released fully, remove lid. Stir chili. Serve.