Adapted from New York Times Pressure Cooker Classic Beef Chili
- 2 tablespoons olive oil (I use 1 tablespoon)
- 1 pound ground beef (I use 85% lean ground beef)
- 2 teaspoons kosher salt
- 1 large onion, diced
- 1 green bell pepper, seeded and diced (I skip this)
- 1 jalapeño, seeded or not, diced (I skip this)
- 4 cloves garlic, finely grated or minced
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin (i prefer 1/4 teaspoon)
- 1 (13.5-ounce) can diced tomatoes (I use petite diced tomatoes)
- 1 (8oz) can tomato sauce (my addition)
- 1 cup beef or chicken broth (my addItion)
- 2 (15-ounce) cans pinto or kidney beans, drained and rinsed (I use one of each)
- ⅓ cup chopped cilantro leaves and tender stems
- Fresh lime juice, to taste
- 1 teaspoon brown sugar (my addition)
- Sour cream, for serving
- Cubed avocado, for serving (optional)
- Pickled jalapeño, for serving (optional)
This recipe is meant for a pressure cooker, however if you are not using one, ignore instructions for pressure and allow to simmer for 1 hour.
- Heat the oil in a pot or pressure cooker 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. 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; cover and cook on high pressure for 8 minutes (or simmer for 30-60 minutes in a regular pot). Let pressure release naturally.
- Stir in cilantro and a squeeze of lime juice, then taste and add salt, if needed.
- Serve with sour cream, avocado and pickled jalapeño.