Chili Under Pressure

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 2 teaspoons olive oil
• 1 onion, chopped
• 1 small green bell pepper, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans dark red kidney beans, drained and rinsed
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 3 tablespoons tomato paste
• 1 tablespoon dark brown sugar
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon kosher salt (to taste)
• 2 cups water

Recipe

• 1 cook the ground beef in the pressure cooker over medium high heat until brown and crumbly.
• 2 remove beef and drain excess grease.
• 3 add olive oil, onion, bell pepper and jalapeno pepper to pressure cooker.
• 4 cook on medium high heat, stirring, for 3 or 4 minutes, until the onion is translucent.
• 5 add garlic, cook and stir a few times.
• 6 return the meat to the pressure cooker, add the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, chili powder, cumin, salt, water and red pepper flakes (if using).
• 7 place lid on pressure cooker and lock. bring cooker up to pressure, 15 psi.
• 8 reduce heat to maintain pressure and cook for 8 minutes.
• 9 remove cooker from the heat and allow to cool on its own, 5 to 10 minutes.
• 10 when pressure is fully released, remove lid, stir chili, and serve.