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Victoria Haneveer

Pressure Cooker Chili

A pressure cooker shortens your cooking times by a substantial amount while locking in all the amazing flavors. You can make an Instant Pot chili the same way if you prefer to use that. If you want to make chili in a hurry, try this delicious recipe.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Entree
Cuisine: Tex Mex
Ingredients Method

Ingredients
 

  • 2 pounds (900g) cubed beef
  • 1 bottle of beer or ale
  • 2 x 14 oz (400g) cans diced tomatoes
  • Olive oil
  • 1 chopped long hot pepper
  • 1 chopped yellow onion
  • 2 tablespoons chili powder
  • 1 cup (250ml) beef broth
  • 4 chopped garlic cloves
  • 1 tablespoon ground cumin
  • 2 x 14 oz (400g) cans black beans
  • 1 chopped cubanelle pepper
  • 1 teaspoon hot red pepper flakes (optional)
  • Shredded cheese and sour cream, to serve

Method
 

  1. Heat your pressure cooker over a medium-high heat, then add some oil. Working in batches, brown the beef cubes on all sides in the oil then transfer the browned cubes to a plate. Add some more oil if necessary and cook the onions over a medium heat until they are tender and browned. Add the garlic and peppers to the onions and cook, stirring constantly, for 3 minutes.
  2. Add the chili powder, cumin and hot red pepper flakes if using.
  3. Cook, stirring constantly, for 2 minutes or until fragrant.
  4. Pour in the beer to deglaze the pan.
  5. Those stuck-on bits you scrape up will add to the flavor.
  6. Put the beef back in the pressure cooker and add all remaining ingredients except sour cream and cheese.
  7. Drain and rinse the beans before adding those.
  8. Bring up to pressure and cook the chili for 20 minutes.
  9. Let it stand for about 10 minutes to release the pressure and finish cooking.
  10. If the chili is too thin, just simmer uncovered for another 15 minutes to thicken it up.