Pressure Cooker Classic Beef Chili Recipes

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PRESSURE COOKER BEEF CHILI



Pressure Cooker Beef Chili image

When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 1h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
2 ½ pounds beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, chopped
2 tablespoons ancho chile powder
2 teaspoons Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon chipotle chile powder
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (10 ounce) can diced tomatoes with green chile peppers
1 ¼ cups water
⅛ cup ground corn chips
⅛ cup chopped fresh cilantro
⅛ cup chopped green onions

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
  • Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
  • Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
  • Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 8.7 g, Cholesterol 86 mg, Fat 25.3 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 278.6 mg, Sugar 1.8 g

PRESSURE COOKER CHILI



Pressure Cooker Chili image

There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish.

Provided by Spyce

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 16

1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
¼ teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon kosher salt, or to taste
2 cups water

Steps:

  • Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
  • Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
  • Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
  • When the pressure is fully released, remove the lid, stir the chili, and serve.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 35.2 g, Cholesterol 46.4 mg, Fat 14.9 g, Fiber 12 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 789.5 mg, Sugar 7.8 g

PRESSURE COOKER CLASSIC BEEF CHILI



Pressure Cooker Classic Beef Chili image

Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne - or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 pound ground beef
2 teaspoons kosher salt, more as needed
1 large onion, diced
1 green bell pepper, seeded and diced
1 jalapeño, seeded or not, diced
4 cloves garlic, finely grated or minced
2 tablespoons chili powder
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 (13.5-ounce) can diced tomatoes
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
1/3 cup chopped cilantro leaves and tender stems
Fresh lime juice, to taste
Sour cream, for serving
Cubed avocado, for serving (optional)
Pickled jalapeño, for serving (optional)

Steps:

  • Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
  • Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
  • Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
  • Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 6 grams, TransFat 1 gram

PRESSURE COOKER GROUND BEEF AND BEAN CHILI RECIPE



Pressure Cooker Ground Beef and Bean Chili Recipe image

Unlike a lot of chili recipes that call for short cooking times but deliver terrible flavor, this classic ground beef-and-bean recipe saves time the right way, by using a pressure cooker, not by cutting corners.

Provided by Daniel Gritzer

Categories     Entree     Dinner     Chili     Mains

Number Of Ingredients 19

1 tablespoon (15ml) vegetable oil, plus more if needed
2 1/2 pounds (1.1kg) ground beef, at least 15% fat
1 medium (8-ounce; 225g) yellow onion, diced
Kosher salt
3 medium cloves garlic, minced
2 teaspoons chili powder, plus more if desired
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin, plus more as needed
1/4 teaspoon cayenne pepper, plus more if desired
1 tablespoon (15ml) tomato paste
One 28-ounce (794g) can whole peeled tomatoes, tomatoes crushed by hand, juices drained and reserved
1/4 cup (60ml) strongly brewed coffee or espresso
1/2 ounce (15g) dark chocolate
1/2 teaspoon (3ml) Asian fish sauce
1 dried bay leaf
4 cups cooked and drained red kidney beans or two 15.5-ounce (439g) cans red kidney beans, drained (see note)
Freshly ground black pepper
Sour cream, cilantro leaves, thinly sliced fresh chili or jalapeño, grated cheese, thinly sliced scallions, lime wedges, and more, for serving

Steps:

  • Heat oil in pressure cooker over medium-high heat (or, if using electric pressure cooker, using sauté setting), until shimmering. Add about 1/4 of the ground beef, stirring occasionally, until very well browned. Using a slotted spoon, remove browned beef from cooker and set aside. Drain all but 1 tablespoon fat from cooker.
  • Add onion and cook, stirring and scraping up any browned bits from bottom of cooker, until lightly golden, about 5 minutes (cooking time will depend heavily on your pressure cooker, especially electric ones where you can't control the heat level). Season with salt. Stir in garlic, chili powder, onion powder, garlic powder, cumin, and cayenne pepper, and cook, stirring, until fragrant, about 1 minute. (Add more oil at any time if cooker seems too dry.) Add tomato paste and cook, stirring, until slightly darkened, about 1 minute.
  • Return browned beef to cooker along with any accumulated juices. Add uncooked beef, crushed tomatoes, and stir well to combine. Season lightly with salt. Stir in coffee, chocolate, and fish sauce. Add bay leaf. Bring to a simmer, stirring well and scraping bottom all over. Using a wooden spoon or potato masher, break up any chunks of ground beef. Scrape bottom all over once more before sealing the cooker.
  • Seal cooker, bring to high pressure, and cook for 20 minutes. Quick-release cooker and stir chili well, scraping bottom to make sure nothing is sticking.
  • Discard bay leaf. Stir in drained beans. Season with salt and plenty of black pepper. Taste chili and add more chili powder, cumin, or cayenne pepper to taste, if desired. Let simmer, stirring occasionally, for 5 minutes. If chili is too thick, stir in some reserved tomato juices (or bean-cooking liquid, if you have it) to thin to desired consistency. If chili is too thin, simmer until thickened to desired consistency.
  • Serve with the toppings of your choice.

Nutrition Facts : Calories 588 kcal, Carbohydrate 35 g, Cholesterol 126 mg, Fiber 9 g, Protein 49 g, SaturatedFat 10 g, Sodium 785 mg, Sugar 6 g, Fat 28 g, ServingSize Makes about 2 1/2 quarts, serving about 5 as a main course, UnsaturatedFat 0 g

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