Pressure Cooker Chili with Beans
Let me get this one thing out of the way: In Texas, chili does not have beans. But there are plenty of regions where beans are acceptable, if not mandated. I use beans. Click here for a bit of history: The Great Chili Debate: Beans Or No Beans? (southernliving.com) Now for the recipe, followed by commentary. Be sure to note my special seasoning mix which will work for any recipe using 2 pounds of meat and 4 cups each sauce and beans, whether pressure-cooked, simmered stovetop or in the oven, or in a slow cooker. But you can have this ready in an hour or so via a pressure cooker.
Wendy’s Chili Spice Mix
Make this first, or better yet, make enough for several batches of chili so you will have it handy when you are in a hurry to get some chili cooking!
This mix is for a chili that has 2 pounds of meat and 4 cups each of tomato sauce and beans.
- 3 T unsweetened cocoa powder
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 2 tsp chili power
- 1 tsp garlic power
- 1 tsp chipotle powder
- ¼ onion powder
- ¼ tsp paprika
- ¼ tsp cinnamon
- 2 bay leaves
Chili ingredients:
- 2 Tbsp olive or other oil
- 1 Tbsp cumin seeds
- 2 lbs ground meat (I like one each beef and turkey)
- 2 cups chopped onion (from two smallish to medium onions)
- 1/4 cup water
- 1 1/2 cups chopped bell pepper (1 big pepper)*
- 4 cups plain tomato sauce (or crushed or diced tomatoes)
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp ground black pepper
- 1 Tbsp hot sauce, or to taste. (I use Frank’s)
- 4 cups cooked beans or 2 15 oz cans, drained and rinsed**
* If I have no fresh or frozen bell pepper, I use a few cans of mild green chilis.
** Whatever type of beans you like. I typically use pinto beans I cooked ahead of time.
Heat the oil in the pressure cooker on medium and toast cumin seeds for 20 seconds or until pungent.
Add and break up the ground meat and cook until browned.
Stir in water and chopped onion, blend in seasoning, and stir in chopped bell pepper.
Spread the mix out evenly and gently pour the sauce or tomatoes over the top. DO NOT STIR!*
Bring to pressure and then cook for 4 minutes. Quick release (run under cold water), uncover, and return to the stovetop. Add seasonings, simmer a bit, then add the cooked or canned beans and heat through.
Enjoy!
* Here is an article explaining why tomatoes can scorch in a pressure cooker if not left on top of the rest of the ingredients: The One Ingredient That Is Probably Causing Your Instant Pot’s ‘Burn’ Message (allrecipes.com)