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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I put this chili together the other night using my pressure cooker and it was done in less than an hour! It came out pretty spicy, but not too much. Ingredients:
2 lbs beef cubes |
olive oil |
1 large onion, chopped |
1 cubanelle pepper, chopped |
1 long hot pepper, chopped |
4 cloves garlic, chopped |
2 tablespoons chili powder, or to taste |
1 tablespoon ground cumin |
1 teaspoon hot pepper flakes (optional) |
1 bottle beer or ale |
1 cup beef broth |
2 14-ounce cans diced tomatoes |
2 14-ounce cans black beans, drained and rinsed |
sour cream and shredded cheese for serving |
Directions:
1. Heat pressure cooker over medium high heat, add oil.
2. Working in batches, brown beef cubes on all sides in oil.
3. Remove browned beef to a plate.
4. Add more oil if necessary and cook onions over medium heat until slightly browned and softened.
5. Add peppers and garlic to onions and cook, stirring for 3 minutes.
6. Add chili powder, cumin, and optional hot pepper flakes.
7. Cook, stirring for 2 minutes until fragrant.
8. Add beer and deglaze pan.
9. Put beef back in pressure cooker and add all remaining ingredients except sour cream and cheese.
10. Bring up to pressure and cook for 20 minutes.
11. Let sit for 10-15 minutes to release pressure and finish cooking.
12. If thicker chili is desired, just simmer uncovered for another 15 minutes to thinken it up.
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