EASY WEEKNIGHT CHILI
ACTIVE TIME: 25 MINUTES
PRESSURE COOK TIME: 8 MINUTES
TOTAL TIME: 55 MINUTES
YIELD: 3 TO 4 SERVINGS
Pork gives this relatively fast chili a full, rich flavor, but you can also use beef here, as long as it’s not too lean: 80% is about right. This chili is relatively mild, so if you’re looking for something more intense, consider adding a big pinch of cayenne or an extra serrano chile or two. Chili freezes perfectly, so feel free to double this recipe. Just be sure to sear the meat in two batches; otherwise you could end up steaming instead of browning it. Serve as is, over rice, or as a taco filling with the avocado and sour cream.
2 tablespoons extra-virgin olive oil
1 pound ground pork or beef
2 teaspoons kosher salt, more to taste
1 large onion, diced
1 green bell pepper, diced
1 serrano or jalapeño chile, seeded (if desired) and diced
4 garlic cloves, finely grated or minced
1 tablespoon tomato paste
2 tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 14.5-ounce can diced tomatoes
2 15-ounce cans pinto or kidney beans, drained and rinsed
½ cup chopped fresh cilantro leaves and tender stems
Fresh lime juice
Sour cream, for serving
Cubed avocado, for serving (optional)
1. Using the sauté function (set on high, if possible), heat 1 tablespoon of the oil in the pressure cooker pot. Add half the meat, spread it over the oil, and let it brown without stirring (this helps encourage browning) for 5 to 7 minutes. Give the meat a good stir and sauté for 1 more minute. Use a slotted spoon to transfer the meat to a plate and season with ½ teaspoon of the salt. Repeat with the remaining 1 tablespoon oil, meat, and another ½ teaspoon salt.
2. Stir the onion, bell pepper, diced chile, garlic, and ½ teaspoon of the salt into the pot and cook until softened, about 5 minutes.
3. Stir in the tomato paste, chili powder, oregano, and cumin and cook until fragrant, about 1 minute. Stir in the meat and any juices from the plate, along with the tomatoes, beans, and remaining ½ teaspoon salt.
4. Lock the lid into place and cook on high pressure for 8 minutes. Let the pressure release naturally.
5. Stir in the cilantro and a squeeze or two of lime juice, then taste and adjust the lime juice and salt if necessary. Serve with the sour cream and avocado (if using).
COOK IT SLOW
After step 3, slow cook on high for 2 to 3 hours or low for 4 to 5 hours.
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