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Recipes
Pressure Cooker Beef & Beans Chili
Makes 10 cups
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1 lb. ground beef
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1 medium onion, chopped
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1 small green bell pepper, finely chopped (for a spicier chili, use 1 poblano pepper)
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2 chipotle peppers* in adobo sauce, chopped (may substitute 2 teaspoons chipotle powder
for a milder taste)
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1 tablespoon adobo sauce (from the chipotle peppers in adobo), if desired 2 cloves garlic, minced
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1 (29 oz.) can pinto beans with or without jalapenos (may substitute 2 (14.5 oz.)
cans dark red kidney beans, or any canned or packaged beans of your choice, drained and rinsed
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1 (14.5 oz.) can sliced stewed tomatoes, undrained (Mexican, if available)
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1 (16 oz.) container salsa
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3 tablespoons tomato paste
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1 tablespoon dark brown sugar
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1 tablespoon unsweetened cocoa powder
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1 teaspoon crushed red pepper flakes, or to taste
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2 tablespoons chili powder
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2 tablespoon taco seasoning
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2 teaspoons Kosher salt, to taste
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1 cup coffee (may substitute water)
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1 (14.5 oz.) can or 1 (13.5 oz.) package low sodium kidney beans
BROWN ground beef in the Pressure Cooker until brown and crumbly, 6 to 8 minutes.
1.
Remove browned ground beef, and drain excess fat, except for 2 teaspoons.
2. SAUTÉ onion and green pepper in remaining fat, for 3 to 4 minutes, until the onion is translucent.
3. Return meat to the Pressure Cooker; add all remaining ingredients (except 1 can beans)
to the cooking pot and stir well to combine.
4. Add cover and lock into position.
5. Cook on STEW for 10 minutes.
6. Allow Pressure Cooker to advance to WARM for 10 minutes.
7.
Release steam, remove the lid, stir the chili well.
8. Empty last container of kidney beans into a small bowl. Drain and rinse beans.
Mash kidney beans using a potato masher. Add to cooking pot, stir well.
9. Allow chili to cool for one hour to overnight before serving. Chili will thicken as it rests.
*NOTE: Chipotle chilies are smoked jalapeno peppers.
Chipotles in adobo sauce come canned and are usually be found in the
Latin section of your supermarket. For a milder taste, use chipotle chili powder.
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