A Quick, Smoky Chili
I know the chili police could have my hide for this one. TOMATOES! BEANS! And hang on to your hats, CORN!
No, this isn’t a super-traditional chili recipe. I like to keep this one a little on the lighter side, which is why I don’t add any thickeners such as masa. If you want it to be a little thicker, cook it down a bit after pressure cooking.
The smokiness comes from a combination of fire-roasted corn and fire-roasted tomatoes.
This was also my first try using my new instant-pot electric pressure cooker.
And since I was feeling experimental, I decided to take the pictures on my phone (since I got my new phone, I have been impressed by the camera so I thought I would take the pictures on my phone and see how they turned out). In the interest of full disclosure, I did have some pictures from the last time I made this which I had taken on the camera, and I used a couple of them on this post. Play along at home! See if you can spot the difference!
So, let’s get started!
Get the vegetables chopped. I like to use this method for chopping green peppers.
I usually use jalapeños for this, but the store was out so I used serrano chiles. The serranos are a little hotter. I usually leave the seeds in, but if you prefer it a bit milder remove the seeds.
I know some people frown upon it, but I use one of these to crush the garlic:
In a couple tablespoons of oil, brown the beef over medium-high heat. Drain the fat, if you must (you’re pouring out flavor, you know! But as we all know fat is evil!) But be sure to leave a few tablespoons in the pot.
Scooch the beef over to one side (yes, I said scooch! Don’t most culinary institutions offer extensive classes devoted to scooching?).
Add the onions and peppers to the area cleared out by the aforementioned scooching. Sauté until vegetables start to soften. Add the garlic which has been crushed by the evil garlic-crushing mechanism (if you use one. If not, finely chopping it is fine.) Sauté for another minute or two.
Mix the pepper mixture and the beef together.
Add the spices, Worcestershire Sauce and honey and stir until combined with the beef-pepper mixture.
Now add the beans, corn, tomatoes and stock. I used low-sodium tomatoes and stock. By using low-sodium it gives you a little more control over the salt content. If you don’t use low sodium, use less salt.
Stir the whole kit and kaboodle together, toss in the bay leaves and slap the top on your pressure cooker.
When high pressure is reached, turn down the heat to maintain high pressure and set timer to twelve minutes.
After the time is up, remove from heat and let pressure come down naturally. If you would like it a bit thicker, put back on medium-high heat without the cover and cook down for 10-12 minutes.
Serve in bowls with your choice of toppings. I usually like cheddar and sour cream (and sometimes diced red onions).
Makes four-five entree-sized portions.
|Pressure Cooker Everyday Chili|| |
- 2 tablespoons cooking oil
- 2 pounds ground beef
- 1 large onion, chopped
- 2 green peppers, chopped
- 2 jalapeño or serrano chiles, chopped
- 3 cloves garlic, crushed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper (adjust to taste)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 2 bay leaves
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1½ cups fire-roasted corn
- 2 cans fire roasted tomatoes (I use low-sodium)
- 2 cups beef stock (I use low-sodium)
- In pressure cooker pot, heat the oil and brown ground beef over medium-high heat
- Drain all but a few tablespoons of fat, if desired
- Move beef to the side, add onions, green peppers and chiles
- Sauté for a few minutes until softened
- Add garlic, Sauté for another minute or so
- Mix onion mixture and beef together
- Add chili powder, cumin, oregano, salt, pepper, Worcestershire Sauce and honey
- Stir until spices, Worcestershire and honey are mixed in with other ingredients
- Add beans, corn, tomatoes and stock
- Stir chili, add bay leaves, then put top on pressure cooker
- When high pressure is reached, adjust heat to maintain high pressure
- Set timer for twelve minutes
- When timer sounds, turn off heat
- Allow pressure to release naturally
- Remove cover
- If you would like chili a little thicker, put over medium-high heat and simmer for 10-12 minutes until cooked down a little
- Spoon into bowls and serve