“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.” - by Spyce
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 353 cal
- 18%
- Fat
- 14.9 g
- 23%
- Carbs
- 35.2 g
- 11%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"This Chili has a great texture. I was skeptical of a chili that didn't include any corn starch to thicken the sauce. But this really turned out well. The pressure cooker makes this a quick, easy, a..." See morend energy efficient recipe."
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