Description
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.
Ingredients
- 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
Instructions
- Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly
- 8 to 10 minutes. Remove beef; drain off excess fat.
- Heat olive oil in the pressure cooker over medium heat; stir in onion
- green pepper
- and jalapeño. Cook and stir until onion has softened
- about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef
- diced tomatoes
- kidney beans
- water
- tomato paste
- chili powder
- brown sugar
- cocoa powder
- cumin
- salt
- and red pepper flakes.
- Lock the lid
- bring the cooker up to pressure
- reduce heat to maintain pressure
- and cook for 8 minutes. Remove the 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6