'Slow' Cooked Chili in 45 Minutes

Chili with avocado, lime, green onion, cilantro and jalapeno pepper

Yes, it can be done - if you have a pressure cooker.   I also have a slow cooker, but it is a retro version and the inside does not come out, so it is a nuisance to clean.  Also, I find when using a slow cooker, sometimes the flavours become too familiar with each other, and I don't end up tasting one distinct thing.

How to solve this problem?  I use my pressure cooker to tenderize the meat in 30 minutes, then add some other aromatics to the pot after.  The resulting chili has a wonderful slow cooked taste - the pressure cooker reduces the canned tomatoes, seasonings and broth into a wonderful sauce for your beef.  While true chili does not have beans, I love legumes, so always add them to mine.

1 lb stewing beef
2 tablespoons cooking oil
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons of thyme
1/2 tablespoon cumin
1 tablespoon paprika
1 teaspoon of hot chili powder (optional)
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon unsweetened cocoa powder
2 cups stewed diced tomatoes
2 cups beef broth
Salt & pepper to taste

2 cubanelle peppers, seeded and diced
1 large white onion, diced
2 cloves of garlic, chopped
1 small can of green chili peppers
1 tablespoon cooking oil
1/2 cup of cooked black beans (optional)
Salt & pepper to taste

- On medium high heat, sear the meat on all sides, then stir in the spices, tomatoes and broth (make sure you have enough liquid to cover your meat)
- According to the manufacturer's directions for your pressure cooker, lock on the lid and bring it to pressure over medium - high heat.
- Pressure cook for 30 minutes
- Meanwhile, prepare the additional aromatics by sauteing the cubanelle peppers, onion and garlic in 1 tablespoon of oil
- Saute for 5 minutes over medium heat (to soften, but not too much)
- Stir in the beans if using, and the canned green chili peppers

- After the chili is done, remove the pot from the heat and wait until the steam stops escaping
- Carefully (according to the manufacturer's directions) remove the lid (run under cold water before, if it is still hissing)
- Stir the aromatics and the beans into the chili and it is ready to serve
- Garnish with fresh diced avocado with lime, green onions, cilantro and fresh jalapeno.

Quick slow cooked chili in only 45 minutes.

NOTE:  Please read the manufacturer's directions for your pressure cooker and always make sure there is enough liquid to make enough steam to allow the pressure cooker to function properly.

email me if you have any questions.

No comments:

Post a Comment