Pressure Cooker Coney Island Chili
Cuisine: American
Author: Michael Rushlow
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
This version of Detroit-sytle Coney Island Chili will help to quell those cravings when you are away from the real thing.
Ingredients
  • 1 Tablespoon oil
  • 2 lbs. ground beef (85/15 or 80/20 works best)
  • 2 cups chicken or beef broth (I used chicken because that's what I had on hand)
  • 2 cans tomato paste
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons allspice
  • 1 Tablespoon cumin
  • 1 teaspoon celery seed
  • 2 Tablespoons apple cider vinegar
  • salt and pepper to taste
Instructions
  1. In 1 tablespoon oil, saute ground beef over medium heat (you don't want to brown it, just cook it enough to break it up a little bit.
  2. Pour in chicken or beef stock
  3. Stir until beef is mixed into stock
  4. Add tomato paste, Dijon Mustard, Worcestershire Sauce, Garlic Powder, Onion Powder, Chile Powder, Allspice, Cumin, Celery Seed, Vinegar and Salt & Pepper
  5. Stir, turn heat to high and place top on pressure cooker
  6. When high pressure is reached, reduce heat to maintain pressure and set timer for ten minutes
  7. When timer sounds remove pressure cooker from heat and let sit for five minutes, then use quick release method
  8. Stir with wooden spoon or immersion blender until it reaches a semi-smooth consistency.
  9. Spoon over hot dogs (the traditional way is on natural-casing hot dogs, topped with diced onions and yellow mustard
  10. Makes enough for 8 hot dogs
Recipe by Pressure Cooker Convert at http://pressurecookerconvert.com/pressure-cooker-coney-island-chili/