Bazs Multi Cooker Beef Chili Recipes

PRESSURE COOKER CLASSIC BEEF CHILI

Steps:

• Heat the oil in the pressure cooker (see Tip) 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 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 seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.

BAZ'S MULTI-COOKER BEEF CHILI

Steps:

• Sprinkle meat with salt and ground black pepper.
• Press BROWN/SAUTE, set the temperature to HIGH, add 1 tblsp of oil and then press START/STOP. When ready add meat (in batches, if necessary) and lightly brown all over. Remove meat to a plate.
• Add remaining 1 tblsp of oil. Cook onions and garlic, stirring occasionally, until the onions begin to soften, 5 to 8 minutes.
• Add cayenne pepper, cumin, paprika, chili powder, and cinnamon sticks and cook for 1 minute.
• Add beef, vinegar, sugar, tomatoes, tomato paste, chipotle and stock. Stir, bring to the boil and then press START/STOP to turn off the sauté function.
• Secure the lid. Press PRESSURE COOKER, set pressure to HIGH and adjust the time to 30 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP.
• Once cooking is complete and the pressure is released (either manually or naturally), open the lid add the beans and turn back on to the BROWN/SAUTE setting to boil off some of the liquid for a thicker sauce.
• Serve with sour cream on rice or cous cous.

PRESSURE COOKER CHILI

Steps:

• 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.

BAZ'S SLOW COOKER BEEF CHILI

Steps:

• Sprinkle meat with salt and ground black pepper.
• Heat 1 tbslp of the oil in a large heavy based pan over high heat. Add meat (in batches, if necessary) and lightly brown all over, approximately 10 minutes. Remove meat and put in the slow cooker.
• Reduce heat to medium low and add remaining 1 tblsp of oil. Cook onions and garlic until soft (8 to 10 minutes).
• Add cayenne pepper, cumin, paprika, chili powder, and cinnamon sticks and cook for 1 minute.
• Add vinegar, sugar, tomatoes, tomato paste, chipotle and stock. Turn heat to high and bring to the boil.
• Carefully add the sauce to the slow cooker, stir, and cook on low for 8 hours or so. (Add water if it gets dry towards the end).
• Add the beans and cook for a further 5 minutes to heat through and serve with sour cream on rice.