Pressure Cooker Chili Recipe

Ingredients:

Ground beef – 1 pound
Olive oil – 2 tsp
1 chopped Sweet onion
1 Finely chopped small green pepper
Seeded and finely chopped jalapeno pepper – 1
Garlic cloves minced – 2
2 cans of 14.5 ounce Dark red kidney beans - you have to drained and rinsed it.
Undrained diced tomatoes – 2 cans of 14.5 ounce
Tomato puree – 3 tbsp
Brown sugar – 1 tbsp
Unsweetned cocoa powder – 2 tsp
Red pepper flakes to taste
Chili powder – 2 tbsp
Ground cumin – 2 tsp
Salt to taste
Water – 2 cups

Pressure Cooker Chili Recipe credit to pressurecookerdiaries.com

Preparation time: 35 mins

Servings: 4

Preparation method:

Heat the pressure cooker over high heat until hot.
Add the ground beef and turn it brown and crumbly from all sides on a medium high heat for around 8-10 mins.
Once brown, remove the beef and drain the excess fat.
Scrape the browned bits from the bottom of the pot.
Place the pressure cooker back on the burner over a medium heat.
Pour in the olive heat.
Once hot, sauté onion, green and jalapeno pepper for a couple of mins until the onion turns translucent
Now add garlic and cook for 30 more seconds
Place the meat back into the pressure cooker adding kidney beans, tomatoes (dice and paste), brown sugar, red pepper flakes, cumin, salt, cocoa powder, chili powder and water.
Close the lid. lock it and place it on a high heat.
When you feel the heat hissing out, reduce the temperature and cook it for about 10 minutes.
Remove the cooker of the burner and let the pressure reduce on its own
Remove the lid once the pressure is completely released
Stir nicely
Your chili is ready to be served hot.

Nothing can be more tempting than a delicious Chili on a cold windy night. This can be an apt recipe for a surprise candle light dinner planned for your mate.