PRESSURE COOKER CLASSIC BEEF CHILI
Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne - or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the oil in the pressure cooker (see Tip) 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. Give it a good 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, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
- Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 6 grams, TransFat 1 gram
SPICY ANASAZI BEAN CHILI
I give 100% credit to Mary Jane's Farm magazine, Aug-Sept 2013 edition. This recipe is very easy and these beans, are so good! They have a light sweet taste to them. For my husband to not say "let's add this or that nex time" really says alot about this recipe. He really loved it. Enjoy!
Provided by Leigh Culver
Categories Other Side Dishes
Time 4h45m
Number Of Ingredients 13
Steps:
- 1. Place pre-soaked beans in a 5 quart Dutch oven. Cover beans with water 2" above bean, bring to a boil, reduce heat and simmer for 1.5 hours. Drain water from beans and replace with 2 cups of fresh water. (I did NOT drain and replace the water. I kept what I had in the oven.)
- 2. Preheat oven to 350*.
- 3. Meanwhile, brown chorizo in a skillet and add to the beans. Add remaining ingredients to the beans and mix well. Cover Dutch oven and bake for 2 1/4 hours or until beans are tender.
PRESSURE-COOKER FIVE-BEAN CHILI
A hearty bowl of chili always reminds me of my mom's cooking. While I love this classic recipe, I wanted a faster way to cook the dried beans so I decided to make it in my pressure cooker. Now we get to enjoy the same from-scratch recipe, but in a fraction of the time. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes, breaking into crumbles. Remove meat; drain liquid from pressure cooker. Repeat with remaining ground beef. Return all to pan. Stir in the next 14 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and jalapenos.
Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 9g fiber), Protein 24g protein. Diabetic Exchanges
CHEF JOEY'S ANASAZI BEAN CHILI (PRESSURE COOKER)
Some years ago, my hubby bought me a Kuhn Rikon Pressure Cooker. I've used it quite a bit over the years. I love the way it makes bean dishes and the soaking is virtually eliminated by pressure cooking them. This morning I made some corn bread and was thinking, you can't eat corn bread without chili, so this is what I came up with. You will need a pressure cooker for this recipe. IMPORTANT NOTE: You can make just about any recipe in any cooker, but it is best to follow the rules of your specific pressure cooker.
Provided by Chef Joey Z.
Categories Beans
Time 58m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
- If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
- Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
- Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
- In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
- Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
- Put the garlic, onion, chicken sausage and beans into the pressure cooker.
- Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
- When done use the cold water release method and open the pressure cooker once the steam is all gone.
- Taste the beans, make sure they are soft.
- Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
- Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
- Bon Appetit.
Nutrition Facts : Calories 202.7, Fat 11.6, SaturatedFat 3.3, Cholesterol 68, Sodium 1876.5, Carbohydrate 12.8, Fiber 1.9, Sugar 5.8, Protein 12.5
PRESSURE COOKER - CHILI CON CARNE
This recipe originates from the booklet that came with my Futura pressure cooker. I love substituted low sodium ingredients because I am watching my sodium intake. I hope you like this.
Provided by marcyfrater
Categories Meat
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Divide meat into 2 batches. Heat 2 tablespoons oil in cooker for about 2 minutes. Brown and remove first batch. Add another 2 tablespoons oil to cooker. Brown and remover second batch.
- Add remaining oil (4 tablespoons) to cooker. Add onions and garlic. Stir fry til onions are light brown. Add meat and remaining ingredients. Stir.
- Close cooker. Bring to full pressure on high heat. Reduce heat and chook for 18 minutes.
- Remove cooker from heat. Allow to cool naturally.
- Open cooker. Discard bay leaves. Serve hot.
Nutrition Facts : Calories 350.6, Fat 21.9, SaturatedFat 5.8, Cholesterol 66.3, Sodium 1009.8, Carbohydrate 15.3, Fiber 3.9, Sugar 4.9, Protein 23.9
ANASAZI BEAN CHILI
Western Colorado chili, also known as "Anasazi dream chili," a very healthy chili based on ingredients from the western slopes of Colorado.
Provided by SANJUANSASQUATCH
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 16h30m
Yield 12
Number Of Ingredients 12
Steps:
- Wash and drain Anasazi beans. Place in a slow cooker with 4 cups water and soak 8 hours to overnight.
- When ready to cook, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Skim foam off the top of the beans. Add onion-garlic mixture, chicken broth, chile peppers, corn kernels, tomatoes, ham hock, tomato paste, salt, and pepper. Cook on Low until beans are tender, about 8 hours.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 33.5 g, Cholesterol 12.3 mg, Fat 7.2 g, Fiber 7 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 333.9 mg, Sugar 7.2 g
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