pressure cooker chili

Ingredients

• Servings: 6
• 1 pound ground beef
• 2 teaspoons olive oil
• 1 sweet onion, chopped
• 1 small green bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 3 tablespoons tomato paste
• 1 tablespoon dark brown sugar
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon kosher salt, or to taste
• 2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. remove the ground beef, and drain off the excess fat.
• return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. cook and stir for 3 to 4 minutes, until the onion is translucent. add the garlic, and cook and stir for about 30 more seconds. return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
• lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
• when the pressure is fully released, remove the lid, stir the chili, and serve.