CHILI – Pressure Cooker Recipe

Ingredients:
1 pound (1/2 kg) ground beef
2 tsp olive oil
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce; 400 g) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce; 400 g) cans diced tomatoes
3 Tbsp tomato paste
1 Tbsp dark brown sugar
2 Tbsp chili powder
2 tsp ground cumin
1/2 tsp kosher salt, or to taste
2 cups water


Preparation:

1. Put the ground beef in the pressure cooker over medium heat. Cook for 10 minutes. Remove the beef to a platter and set aside. Drain off the excess fat.
2. Put oil, onion, green pepper, and jalapeno pepper in the open pressure cooker.  Return the pressure cooker to the burner and cook and stir for 3 to 4 minutes over medium heat.
3. Return the meat to the pressure cooker together with garlic, kidney beans, tomatoes, tomato paste, sugar, chili powder, cumin, salt, and water. Lock the lid in place and over high heat bring to high pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure drop naturally, about 10 minutes. When the pressure is fully released, remove the lid.
4. Serve over rice or with warm corn tortillas.

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