Monday, February 1, 2016

Beef Chili in the Pressure Cooker

I'm not a chili fan. Nope, do not like it much at all. So, I reluctantly decided to make this today because it's a cold day and everyone else here loves it. I decided I would make myself something else. But I have to say, I loved this. We took a recipe we had found online and altered it to fit our tastes a bit more. This is one I will try again. It is really good if you dip breadsticks in it (but we cheated on that, we used store bought breadsticks) :)

Beef Chili in the Pressure Cooker


1 TBS vegetable oil 
2 1/2 LBS beef chuck, cut into 1-inch cubes 
salt and ground black pepper to taste 
1 TBS vegetable oil 
1 onion, diced 
3 cloves garlic, chopped 
2 TBS ancho Chile powder 
2 TSP paprika 
1 TSP ground cumin 
1/2 TSP ground black pepper 
1/2 TSP chipotle Chile powder 
1/4 TSP cayenne pepper 
1/2 TSP dried oregano 
1 (10 ounce) can diced tomatoes with green Chile peppers 
1 1/4 cups chicken stock or broth
1/8 cup chopped green onions 
2 10 OZ Cans Kidney beans, drained
3 TBS Cornstarch
3 TBS Water
Chopped green onions (optional for garnish)
Shredded cheddar cheese (optional for garnish)

Heat 1 tablespoon vegetable oil in a skillet (we use a copper pot) over medium-high heat. Season beef generously with salt and black pepper and sauté meat in the skillet until brown on all sides, about 5 to 10 minutes.
1. In your pressure cooker, heat vegetable oil over medium-low heat (we turn the pressure cooker on to meat for 15 minutes for this step).
2. Stir onion and garlic into pot and cook until almost translucent, about 4 to 6 minutes.
3. Stir in ancho Chile powder, paprika, cumin, black pepper, chipotle Chile powder, cayenne pepper and oregano. Cook until fragrant (about 2 minutes).
Add diced tomatoes, beef, kidney beans and chicken stock. Stir to combine.
4. Put your pressure cooker lid on and lock the lid. This is still on the meat setting so let it run its course for the 15 minutes. When done, release the valve and let steam release. Carefully remove the lid.
5. Whisk cornstarch and water together to make a slurry and add to your pot and stir to combine.
6. Turn your pot back on to bring to a slight boil (this is to thicken up chili with your slurry).
Garnish with green onions and cheddar cheese.