Pressure Cooker Chili
Brenda is a fan of pressure cookers when time is a factor; something about mom life helped her to fully embrace the convenience of cooking things the easy way.
Although, if time is on your side, see the Brenda’s Tips section for how to cook this chili on your stove, or in a crockpot. You can also use dry beans in this recipe (Brenda looooves dry beans and would choose these over canned any day). She explains how to in the Brenda Tips section.
Pressure Cooker Chili
Blend together:
2 (15 oz) cans diced tomatoes
1/4 cup onion, diced & sautéed
1/4 cup bell peppers, diced & sautéed
1 jalapeno pepper, diced & sautéed
Pour into bowl of pressure cooker. Add:
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp chipotle chili powder
1/4 tsp cayenne pepper
3 T chili powder
2 tsp ground cumin
1 tsp brown sugar
1 (8 oz) can tomato sauce
1/2 cup water
Stir together, then add:
1 lb ground beef, cooked & drained
2 (15 oz) cans beans (black recommended), drained & rinsed
Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.
Serve hot garnished with:
Sour cream
Diced tomatoes & avocados
And don't forget the fresh cornbread.
Brenda’s tips:
Serving size: 4-6 servings
Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure but using a large pot and simmers for 4-6 hours.
Or slow-cooker for 8-10 hours on low.
Okay for beef to be frozen when added to pressure cooker.
Substitute regular chili powder for chipotle chili powder if needed.
Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.
Brenda generally uses dry beans, pressuring: 1 1/2 cups dry pink or black beans, rinsed and 3 cups water. "Bean" setting for 25 minutes. Drain and replace canned beans in recipe above.
Serve with Brenda’s Sweet Corn Bread
