Wednesday, February 10, 2016

Our 5 Alarm (or more) Chili for the Pressure Cooker

So we decided to try another chili recipe tonight, but of course we made modifications for our own tastes. There are 2 people who LOVE spicy and hot. So, please note, it really is spicy hot (to me at least). But oh, I have to admit, it is so good.


Our 5 Alarm (or more) Chili for the Pressure Cooker

Ingredients:
1-1/2 Cups Red Kidney Beans (not canned)
3 TBS Olive oil or Vegetable oil
2 LBS Ground Beef (or elk, or venison)
1 Large White Onion, diced fairly small
4 JalapeƱo Peppers, diced fairly small (with seeds)
4 Serrano Peppers diced fairly small(with seeds)
3-4 Habaneros diced fairly small (with seeds) (we used 5 to make ours spicy hot)
2 Cups Chicken Broth
1/4 Tsp Ground Cumin
3 TBS Chili Pepper
28 Oz Can Tomato Sauce
30 Oz Canned diced tomatoes (we used home canned spiced with garlic, basil and oregano, but choose what you like best)
1 TBS Minced Garlic
1-1/2 Tsp Salt
1 Tsp Black Pepper
2 Tsp Sugar
1 Tsp Ground Cumin
1 Tsp Cayenne Pepper
Grated Cheese (optional for garnish)
Chives (optional for garnish)

Directions:
1. Rinse your kidney bean and put in pressure pot with enough water to cover them. Turn your pressure cooker to the soup setting and cook for 15 minutes. When done, release steam and carefully take off lid. Drain liquid and set beans aside.
2. Turn pressure cooker on to sear/brown (Mine doesn't have that setting so we used the meat setting set at 15 minutes)
3. Put your vegetable oil in your pressure cooker and add diced onions and meat and cook until meat is lightly browned (about 6-8 minutes)
4. Add all of your diced peppers and chili powder and cook for about 2-3 minutes longer, stirring occasionally.
5. Add your kidney beans to the pressure cooker and stir to combine. Cook for another minute.
6. Add all remaining ingredients in your pressure cooker and put on lid.
7. Turn on to meat setting or high setting and cook for 30 minutes.
8. When timer goes off, do not release steam quick release way, let it release naturally for about 10 minutes. After 10 minutes open steam release valve and wait for pressure to finish releasing and carefully take off lid.

Serve with cheese and chives if desired.