LORNA SASS'S 15-MINUTE PRESSURE COOKER CHILI
This is scaled down and adapted from the original, as my pressure cooker is a smaller one, more like a deep pressure skillet. The cocoa and the chorizo make all the difference. A combination of ground meats works very well. Be sure to use whole cumin, as the ground stuff loses flavor when pressure cooked. If you double it, use a four quart or larger cooker. For a Cuban-style picadillo,reduce the chile powder to 1 tablespoon, add 2 to 3 tablespoons raisins, then add 1/4 cup coarsely-chopped pimento-stuffed green olives after pressure release. Garnish with cilantro and serve over rice.
Provided by zeldaz51
Categories Meat
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in the cooker, stir in cumin seeds and toast 20 seconds. Add the ground meat in small batches, stirring vigorously after you add each batch. Use a long-handled fork or spoon to break up and crumble the meat. Continue cooking over high heat until the meat is brown.
- Stir in the onions and water, taking care to scrape up any browned bits sticking to the bottom of the cooker. Blend in the chile powder and the cocoa, then add the chorizo and bell pepper. Pour the tomatoes on top. Do not stir after adding tomatoes.
- Lock the lid in place, bring pan to high pressure over high heat. Reduce the heat just enough to maintain high pressure and cook for four minutes, then turn off heat. Quick release the pressure and remove lid, tilting it away from you to allow steam to escape.
- Stir in the garlic, oregano, salt and pepper, and extra chile powder to taste. Simmer the chili, uncovered, stirring occasionally, until the flavors are integrated, 3 to 5 minutes.
- Add some cooked beans (pinto, kidney, or black, or a combination; drain and rinse if using canned beans), if desired, and heat through.Adding beans will increase the number the recipe will serve.
- Serve with garnishes of your choice.
Nutrition Facts : Calories 361.9, Fat 26.9, SaturatedFat 9.1, Cholesterol 50, Sodium 840.5, Carbohydrate 16.6, Fiber 5.7, Sugar 5, Protein 16.6
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[email protected]Meh.
Jordan McAbee
[email protected]This chili was a bit too spicy for my taste, but that's easily remedied by reducing the amount of chili powder. Otherwise, it was a great recipe and I would definitely make it again.
Aries Blue
[email protected]I wasn't sure how I would feel about chili made in a pressure cooker, but I was pleasantly surprised! The chili was just as good as, if not better than, chili made on the stovetop. I'll definitely be making this again.
Arched Ali
[email protected]This chili is amazing! The pressure cooker really helps to develop the flavors, and the beef is fall-apart tender. I will definitely be making this again.
Jaiden Seal
[email protected]I've made this chili recipe several times now, and it's always a hit with my family and friends. The beef is always tender and flavorful, and the sauce is rich and satisfying. I highly recommend it!
JET MEERKAT
[email protected]This chili is a lifesaver on busy weeknights! It's so easy to throw together in the pressure cooker, and it always turns out delicious. I love that I can customize it with my favorite toppings, too.