Made with basic ingredients and plenty of flavor, this pressure cooker beef chili is simple but perfect.
Course: Main Course
Keyword: ground beef chili in pressure cooker, how to make chili in the pressure cooker, stovetop pressure cooker chili recipe
Servings: 8large bows
Author: Katie Shaw
1teaspooncrushed red pepper
228 oz cans of crushed tomatoes
215 oz cans of whole pinto beans or kidney beans, rinsed
6ozof beerhalf a bottle
In large mixing bowl, pour the milk over the bread and allow to sit for ten minutes. Mash with a fork into a smooth paste. Using your hands, mix in the meat along with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
In a large Dutch oven or heavy-bottomed pot, heat the bacon grease over medium heat. Add the onion, chili powder, oregano, cumin, red pepper flakes, and cayenne until the onions have softened, about 4 minutes. Add the garlic and cook 4 minutes more, until the garlic is softened and lightly browned.
Add the meat mixture to the Dutch oven, 1 pound at a time, breaking up with a spatula. Cook until the meat is browned. Pour in half a can of the crushed tomatoes and scrape the pan to get any browned bits.
Add the remaining crushed tomatoes, beans, soy sauce, sugar, canned chiles, and beer. Place the lid on your pressure cooker and cook under HIGH pressure for 15 minutes. Manually release any remaining pressure.
Check for seasonings and add salt if desired. Serve in bowls with sour cream, cheese, and crushed tortilla chips.
To make in your Instant Pot, cook the onions and meat on saute. Then cook under pressure for 20 minutes and manually release any pressure.