“Hot as hell’s brimstone” or “soup of the Devil”, the more priests warned against it, the more people wanted it.
From the first chili cook-off in the abandoned mining town of Terlingua, Texas in 1967 to your kitchen next Tuesday night, this easy chili recipe cooked in your pressure cooker is yours to tweak to your heart’s content. Cooked in about 35 minutes start to finish. Make it, tweak it, share it, and make it again.
“Wish I had time for just one more bowl of chili.” – Last words of Kit Carson, American frontiersman (1809-1868)
Pressure Cooker Recipe: Chili (video)
Easy Pressure Cooker Chili Recipe
1 lb ground beef
2 teaspoons olive oil
1 sweet onion
1 green bell pepper
1 jalapeno pepper, seeded
2 cloves garlic, minced
4 cups of diced tomatoes, 2 cans un-drained
2 cans dark red kidney beans, drained and rinsed
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
1/2 teaspoon crushed red pepper or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons kosher salt or to taste
1 1/2 cup water
Brown the ground beef in the pressure cooker on medium heat, ~8 minutes. Remove the meat from the pan and drain some of the grease if you want.
Put the pressure cooker back on the stove and add the olive oil, onions, green pepper, and jalapeno pepper. Cook on medium heat until the onions are clear, about 3 or 4 minutes. Next throw in the garlic and give it a few quick stirs. Finally, add everything else into the mix: the meat, kidney beans, tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Stir well and lock the lid. Bring the pressure cooker to pressure (15 psi) on high heat, then immediately lower the heat to maintain this level. Cook for 8 minutes.
When the time is up, remove the pressure cooker from the heat and use the natural release method to cool.
When the pressure cooker has equalized, carefully open the lid. Stir and serve. If you find it needs to be thicker just boil it on the stove for a few extra minutes.
Cheese and Oyster crackers are the traditional garnish.
While few have died, many a chili war has been fought. If this isn’t the best chili recipe for you, keep looking. It’s out there. Here are a few suggestions on where to start:
- Start from the beginning: The history of Chili
- International Chili Society recipes
- Chili Appreciation Society recipes
….or look for the next chili competition near you. Our last was the 2010 Chilly Chili competition in Rochester, New York.
Recipe adapted from Spyce on AllRecipes.com
Thanks for reading.
"I was 32 when I started cooking; up until then, I just ate." ~Julia ChildWhy learn pressure cooking?
It's 7 pm. The end of the work day stomach rumbles...
In one hand, a take out menu. In the other hand, the refrigerator door...its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
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2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance. It's true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy. Pressure Cooker Recipes? We've got'em here. Get new recipes and videos in your inbox. Looking for a pressure cooker? Read our pressure cooker reviews. Our favorite Pressure Cooker Cookbooks including the food book that changed my life. Similar Posts: