Lorna Sass's 15-Minute Pressure Cooker Chili
This is scaled down and adapted from the original, as my pressure cooker is a smaller one, more like a deep pressure skillet. The cocoa and the chorizo make all the difference. A combination of ground meats works very well. Be sure to use whole cumin, as the ground stuff loses flavor when pressure cooked. If you double it, use a four quart or larger cooker. For a Cuban-style picadillo, reduce the chile powder to 1 tablespoon, add 2 to 3 tablespoons raisins, then add 1/4 cup coarsely-chopped pimento-stuffed green olives after pressure release. Garnish with cilantro and serve over rice.
This is scaled down and adapted from the original, as my pressure cooker is a smaller one, more like a deep pressure skillet. The cocoa and the chorizo make all the difference. A combination of ground meats works very well. Be sure to use whole cumin, as the ground stuff loses flavor when pressure cooked. If you double it, use a four quart or larger cooker. For a Cuban-style picadillo, reduce the chile powder to 1 tablespoon, add 2 to 3 tablespoons raisins, then add 1/4 cup coarsely-chopped pimento-stuffed green olives after pressure release. Garnish with cilantro and serve over rice.
- 1/4 cup water
- 1 garlic clove minced
- 1/2 teaspoon dried oregano
- sour cream
- tortilla chips
- chopped cilantro
- 1 1/2 teaspoons olive oil
- shredded lettuce
- grated cheddar cheese
- salt pepper to taste
- chopped red onion
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon whole cumin
- 1 cup coarsely chopped onion
- 2 tablespoons chili powder (i use half each mulato and pasil
- 1/2 large green bell pepper seeded and finely chopped
- one ten-ounce can rotel diced tomatoes and green undrained
- Carbohydrate 22.7046062694223 g
- Cholesterol 81 mg
- Fat 30.1129973424938 g
- Fiber 4.72235578720384 g
- Protein 21.2531782845674 g
- Saturated Fat 16.7873476842014 g
- Serving Size 1 1 -3 serving(s) (415g)
- Sodium 566.028827097192 mg
- Sugar 17.9822504822184 g
- Trans Fat 1.74102020629051 g
- Calories 435 calories
Step-by-step
- Heat the oil in the cooker, stir in cumin seeds and toast 20 seconds.
- Add the ground meat in small batches, stirring vigorously after you add each batch. Use a long-handled fork or spoon to break up and crumble the meat.
- Continue cooking over high heat until the meat is brown.
- Stir in the onions and water, taking care to scrape up any browned bits sticking to the bottom of the cooker.
- Blend in the chile powder and the cocoa, then add the chorizo and bell pepper.
- Pour the tomatoes on top. Do not stir after adding tomatoes.
- Lock the lid in place, bring pan to high pressure over high heat.
- Reduce the heat just enough to maintain high pressure and cook for four minutes, then turn off heat.
- Quick release the pressure and remove lid, tilting it away from you to allow steam to escape.
- Stir in the garlic, oregano, salt and pepper, and extra chile powder to taste.
- Simmer the chili, uncovered, stirring occasionally, until the flavors are integrated, 3 to 5 minutes.
- Add some cooked beans (pinto, kidney, or black, or a combination; drain and rinse if using canned beans), if desired, and heat through. Adding beans will increase the number the recipe will serve.
- Serve with garnishes of your choice.
My Go-To 15-Minute Pressure Cooker Chili: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and preferably something the whole family will enjoy. That's why I've become completely obsessed with my pressure cooker. It’s a game-changer, allowing me to whip up flavorful meals in a fraction of the time it would take on the stovetop. This 15-minute pressure cooker chili recipe is a testament to that. It's become a staple in our household, a comforting and satisfying meal that's ready just when we need it most.
What I love most about this recipe is its versatility. The original recipe was a bit overwhelming, so I adapted it to suit my smaller pressure cooker – more like a deep skillet, really. But the core flavors remain, a rich and complex blend of spices enhanced by the unexpected addition of cocoa. Don't knock it till you try it; the cocoa adds a depth of flavor that elevates this chili beyond the ordinary. The combination of ground meats also adds a wonderful texture – I find a mix works perfectly. And remember to use whole cumin; ground cumin just doesn't hold up as well under pressure.
This chili is easily adaptable to your tastes. Want a spicier kick? Add more chili powder! Feeling adventurous? Try a Cuban-style picadillo by reducing the chili powder and adding raisins and pimento-stuffed olives after pressure release. The possibilities are endless. Garnish options abound too: shredded cheese, sour cream, chopped cilantro, even a dollop of plain Greek yogurt for a healthier twist. I often serve it over rice for a heartier meal, or alongside some crusty bread for sopping up all that delicious chili goodness.
Beyond the incredible speed and ease of this recipe, what truly sets it apart is its flavor. The pressure cooking method intensifies the flavors of the spices, creating a depth and richness you won't find in a slow-cooked or stovetop chili. It's a vibrant, flavorful explosion in your mouth. It's the perfect comfort food for a busy weeknight, a satisfying meal that doesn't require hours of slaving over the stove.
I often find myself making a double batch, perfect for meal prepping. Having a delicious, healthy chili ready in the fridge for lunches or quick dinners during the week is an absolute lifesaver. The leftovers taste even better the next day! Just remember to use a larger pressure cooker if you're doubling the recipe. A four-quart or larger cooker is recommended for double the deliciousness.
This isn't just a chili recipe; it's a time-saving, flavor-boosting, family-pleasing miracle. It's the recipe that keeps on giving, providing quick meals and happy bellies for days on end. So, if you're looking for a weeknight dinner that’s both satisfying and speedy, look no further. Grab your pressure cooker and get ready to experience chili perfection in just 15 minutes!
Pro-Tip: Don't be afraid to experiment with different types of beans. Pinto, kidney, and black beans all work wonderfully. If using canned beans, make sure to drain and rinse them before adding them to the chili. This simple step helps prevent the chili from becoming overly watery.
Serving Suggestions: This chili is incredibly versatile! Serve it as is, over rice, with cornbread, or even in a baked potato for a fun twist. Top it with your favorite chili toppings, like shredded cheese, sour cream, onions, cilantro, avocado, or a squeeze of lime. The options are endless!
This 15-minute pressure cooker chili recipe is more than just a meal; it's a testament to the power of efficient cooking without sacrificing flavor. It's a testament to making time for what matters most – family, friends, and delicious food, all without spending your entire evening in the kitchen.
