Adapted from New York Times Pressure Cooker Classic Beef Chilli
This recipe is for a pressure cooker, but can be made the same way using a regular pot. Rather than covering and cooking under pressure, bring to a boil and then simmer, partially covered, for 20 minutes up to 2 hours. If cooking for a long time, just stir and check occasionally for the water level and add as needed.
- 2 tablespoons olive oil
- 1 pound ground beef
- 2 teaspoons kosher salt
- 1 large onion, diced (I use 1/2 onion)
- 1 green bell pepper, seeded and diced (I skip this)
- 1 jalapeño, seeded or not, diced (I skip this)
- 4 cloves garlic, finely grated or minced (I use 1 tablespoon)
- 2 tablespoons chili powder
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 13.5 oz can diced tomatoes (I use half a 28-oz can of SM Crushed Tomatoes)
- 2 (15-ounce) cans pinto or kidney beans, drained and rinsed (I used one of each)
- 1 cup water or beef broth (original recipe does not include water. I think it needs it)
- 1/3 cup chopped cilantro leaves and tender stems (optional)
- Fresh lime juice, to taste
- Heat the oil in the pressure cooker 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, water 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
- Serve with grated cheddar cheese, diced onion, sour cream, crumbled tortilla chips, and avocado if you like.