Kitchen Cookware Reviews and Recipes

Little compares to a hearty bowl of chili on a bitter cold winter night.  Coming home to a home filled with the smells of a day long chili are something to look forward to the entire day.

But what if you have a hankering for chili but you did not plan ahead?

Using your trust pressure cooker and many of the same ingredients, you could be sitting down to a good bowl of chili in about thirty minutes.

Topped off with some freshly grated cheese, this chili will be rich and fulfilling.

Definitely something to warm you up on those cold winter nights.

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

1. Brown the ground beef in the bottom of the pressure cooker.  Once browned, drain the beef and move to a holding dish.
2. Add the chopped onion, green pepper, jalapeno pepper and the olive oil to the pressure cooker.  Cook over a medium heat, stirring frequently.
3. When the onion is translucent (about 5 minutes),  add the garlic and cook for another 30 seconds.
4. Stir in the beef and all other ingredients to the pressure cooker.
5. Lock the lid onto the pressure cooker and allow the pressure to build.
6. Reduce the heat to maintain the pressure.
7. Cook for about 10 minutes.
8. Remove from the heat, and allow the pressure to come down on its own, about 10 minutes.
9. Release any remaining pressure and remove the lid.
10. Stir and serve the chili.
11. The chili can be garnished with grated cheese, or crushed crackers, or any way you would like.