Lorna Sass's 15-Minute Pressure Cooker Chili

Submitted by zeldaz51

"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."

 

• Ready In: 25mins
• Ingredients: 19
• Serves: 2-3

ingredients

• 1 1⁄2 teaspoons olive oil
• 1 teaspoon whole cumin
• 1 lb lean ground meat, beef, pork or 1 lb turkey
• 1 cup coarsely chopped onion
• 1⁄4 cup water
• 2 tablespoons chili powder (I use half each mulato and pasilla to start)
• 2 teaspoons unsweetened cocoa powder
• 1⁄4 lb spanish-style chorizo sausage (use a food processor) or 1/4 lb other spicy cured sausage, finely chopped (use a food processor)
• 1⁄2 large green bell pepper, seeded and finely chopped
• one ten-ounce can rotel diced tomatoes and green chilies, undrained
• 1 garlic clove, minced
• 1⁄2 teaspoon dried oregano
• salt, pepper to taste

• Optional garnishes

• sour cream
• chopped cilantro
• grated cheddar cheese
• shredded lettuce
• chopped red onion
• tortilla chips

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve with garnishes of your choice.

Reviews

[KateL]

Bingo! This was the perfect test-run for my new 2-Liter Kuhn Rikon Pressure Frypan! (I swear, the best part about aging is that smaller amounts satisfy us.) I used Ground Venison (we've been making chili with ground venison for 20+ yrs.) and Spanish Chorizo. The 2L pan came up to pressure within a few minutes (HURRAY!), so this recipe almost got a speeding ticket. I added a little freshly ground sea salt and freshly ground black pepper. The seasoning was perfect for us - about "1 alarm". This time we didn't add beans, and we served over rice. We won't change a thing the next time we make this, loved it just the way it was. Made for Zaar Chef Alphabet Soup tag game.