Beef and Bean Chili

Adapted from New York Times Pressure Cooker Classic Beef Chili

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• 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)

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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.

1. Heat the oil in a pot or pressure cooker set to the sauté function (on high if possible).
2. 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.
3. Stir in onion, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt; cook until softened, about 5 minutes.
4. Stir in chili powder, tomato paste, and cumin; cook until fragrant, about 1 minute.
5. 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.
6. Stir in cilantro and a squeeze of lime juice, then taste and add salt, if needed.
7. Serve with sour cream, avocado and pickled jalapeño.