This is a beef chili recipe that you can make using a pressure cooker. Other recipes require simmering the beef for at least an hour but using a pressure cooker can cut that for a fraction of an hour. The flavors in this dish are well-developed especially the spiciness. It also contains the four essential spices for a good chili: dried oregano, cumin, paprika, and chili powder.
Preparation time: 20 minutes
Cooking time: 35 minutes
Additional time: 10 minutes
Total number of hours: 1 hr 5 mins
Serving Size: 6
Total Yield: 6 servings
LIST OF INGREDIENTS
|1 tbsp. vegetable oil|
|2 lbs cubed beef chucks (1-inch cubes)|
|salt and ground black pepper to taste|
|1 tbsp. vegetable oil|
|1 diced onion|
|3 cloves of garlic, chopped|
|2 tbsp. ancho chili powder|
|½ tbsp. black pepper, ground|
|¼ tbsp. cayenne pepper|
|½ tbsp. chipotle chili powder|
|1 tbsp. cumin, ground|
|2 tbsp. Spanish paprika|
|½ tbsp. dried oregano|
|1 can (10 ounces) diced tomatoes with green chili peppers|
|1 ¼ cups water|
|⅛ cup corn chips, ground|
|⅛ cup green onions, chopped|
|⅛ cup fresh cilantro, chopped|
Prepare the skillet, heat it with medium-high heat. Put 1 tablespoon of vegetable oil in the skillet. While the oil is heating up, season the beef with a generous amount of black pepper and salt. Place the seasoned beef in the skillet. Cook it for 5 to 10 minutes. Turn or toss until it turns brown on all sides. Once it is ready, transfer the beef to a plate and set it aside.
Prepare the pressure cooker, heat it with medium-low heat. Put 1 tablespoon of vegetable oil in the pressure cooker. Once ready, saute onion and garlic for 4 to 6 minutes until it turns almost translucent. Stir in ancho chili powder, black pepper, cayenne pepper, chipotle chili powder, cumin, paprika, and oregano. Stir it all for 2 minutes until it becomes fragrant. Afterward, add the diced tomatoes, the beef from Step 1, and water. Stir it all to combine.
Secure your pressure cooker and lock the lid. Increase the heat from medium-low to high and bring it to full pressure. Once ready, reduce the heat to low to maintain pressure. Cook the dish in the locked pressure cooker for 15 minutes. Once it is ready, remove the pressure cooker from the heat and let it rest for 10 minutes. Release the built-up pressure before removing the lid.
Put the pressure cooker, uncovered, on the burner, and continue cooking the contents over high heat. Put in the corn chips and bring it all to a boil. Cook it for 5 minutes. Once done, transfer the dish to a serving plate and garnish it with green onion and cilantro.
For those who do not have a pressure cooker, it is still possible to make this chili by simmering the dish from Step 2 on the burner until the beef is tender. Cook the dish for about 1 1/2 hours.
Adapted from AllRecipe.Com “Pressure Cooker Beef Chili”. Nutrition Facts Per Serving: 358.4 calories; protein 23.9g 48% DV; carbohydrates 8.7g 3% DV; fat 25.3g 39% DV; cholesterol 86mg 29% DV; sodium 278.6mg 11% DV.