Beef Chili For The Pressure Cooker Recipes

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PRESSURE COOKER CHILI



Pressure Cooker Chili image

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.

Provided by Spyce

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 16

1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
¼ teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon kosher salt, or to taste
2 cups water
Calories352.8 calories
Carbohydrate35.2 g
Cholesterol46.4 mg
Fat14.9 g
Fiber12 g
Protein22.3 g
SaturatedFat5 g
Sodium789.5 mg
Sugar7.8 g

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.

PRESSURE COOKER CLASSIC BEEF CHILI



Pressure Cooker Classic Beef Chili image

Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne - or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 pound ground beef
2 teaspoons kosher salt, more as needed
1 large onion, diced
1 green bell pepper, seeded and diced
1 jalapeño, seeded or not, diced
4 cloves garlic, finely grated or minced
2 tablespoons chili powder
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 (13.5-ounce) can diced tomatoes
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
1/3 cup chopped cilantro leaves and tender stems
Fresh lime juice, to taste
Sour cream, for serving
Cubed avocado, for serving (optional)
Pickled jalapeño, for serving (optional)
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Calories390
UnsaturatedFat12 grams
Carbohydrate29 grams
Fat21 grams
Fiber9 grams
Protein22 grams
SaturatedFat7 grams
Sodium793 milligrams
Sugar6 grams
TransFat1 gram

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.

PRESSURE COOKER BEEF CHILI



Pressure Cooker Beef Chili image

When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 1h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
2 ½ pounds beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, chopped
2 tablespoons ancho chile powder
2 teaspoons Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon chipotle chile powder
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (10 ounce) can diced tomatoes with green chile peppers
1 ¼ cups water
⅛ cup ground corn chips
⅛ cup chopped fresh cilantro
⅛ cup chopped green onions
Calories358.4 calories
Carbohydrate8.7 g
Cholesterol86 mg
Fat25.3 g
Fiber2.3 g
Protein23.9 g
SaturatedFat8.7 g
Sodium278.6 mg
Sugar1.8 g

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
  • Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
  • Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
  • Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

BEEF CHILI FOR THE PRESSURE COOKER



Beef Chili for the Pressure Cooker image

This is an easy and time saving recipe. If you don't have a pressure cooker, this adapts well to the stove top or the crock pot. I have let this simmer all day in a crock pot and the results are great. Make this as mild or spicy to suit your own tastes. My house? Spice rules!

Provided by CaribbeanQueen

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

1 1/2 lbs beef stew meat, trimmed and cubed
2 tablespoons oil
1 large onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
2 -3 garlic cloves, chopped
1 -20 chipotle chile in adobo, chopped (teasing about 20!)
2 tablespoons chili powder
2 teaspoons oregano, Mexican is best
1 teaspoon ground cumin
1 -10 teaspoon crushed red pepper flakes, obviously to suit your own taste
1 (14 ounce) can chopped tomatoes, use juice also
2 tablespoons tomato paste
1 (14 ounce) can beef broth
1/2 cup water
salt and pepper, to taste
shredded cheese
sour cream
chopped jalapeno
chopped onion
snipped cilantro
Calories355.9
Fat15.8
SaturatedFat4.5
Cholesterol108.9
Sodium645
Carbohydrate15.3
Fiber4.9
Sugar7.5
Protein41.1

Steps:

  • In 8-quart pressure cooker:.
  • Heat oil.
  • Brown meat in small batches.
  • Add all meat and the remaining ingredients to the cooker.
  • Attach lid, bring to 15lbs of pressure.
  • Cook for 35 - 40 minutes.
  • If it cooks longer, you won't hurt it.
  • Enjoy with toppings of choice.

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