Seriously Needed Pressure-Cooker Chili
You might want to double this batch, it's that good. Say goodbye to all-day simmering to make great chili. Haul out your pressure cooker and have this ready to serve in 35 minutes (just 10 minutes under pressure). This is a perfect candidate for batch cooking and/or freezing. This is a mild chili but you can double the cumin and chili powder if you prefer one with more heat.
Servings 6 people
- 2 lbs ground beef or use a combination of ground meats such as pork, lamb or turkey.
- 28 ounces crushed tomatoes or sauce
- 2 tbsp coconut oil, lard, ghee, or bacon fat
- 1 medium onion chopped
- 4 cloves garlic crushed
- 2 tbsp tomato paste (optional but does make it thicker)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp white ground pepper optional
Heat oil in pressure cooker. Add onion and cook until softened, 5 minutes.
Stir in chili powder, cumin, garlic, salt and pepper for another minute.
Add beef and cook, breaking up the meat with a spoon until no longer pink, about 3 minutes.
Stir in tomatoes scraping up any browned bits from the bottom of the pan.
Add lid and bring to high pressure over medium-high heat. When the pot reaches high pressure, reduce heat to medium-low and cook for 10 minutes (adjust as needed to maintain heat).
Quick release pressure. Remove the pot from heat, and place in sink and run cold water over the lid until pressure is released.
Return pan to the stove top, stir and season with salt and pepper to taste.
Optional: If you prefer chili with beans, add rinsed and drained pinto beans before serving.
Garnish Ideas: Chopped onions, cilantro, parsley, sour cream or shredded cheese.