Pressure Cooker Chili

There’s nothing like a steamy hot bowl of chili on a cold snowy day. What’s even better is having it ready within 35 minutes from start to finish.

INGRIDIENT

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

¼ teaspoon crushed red pepper flakes, or to taste

2 tablespoons chili powder

2 teaspoons ground cumin

½ teaspoon kosher salt, or to taste

2 cups water

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

When the pressure is fully released, remove the lid, stir the chili, and serve.

NUTRITION FACT

Per Serving: 353 calories; protein 22.3g; carbohydrates 35.2g; fat 14.9g; cholesterol 46.4mg; sodium 789.5mg.

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