Rating: 4.5 stars
130 Ratings
  • 5 star values: 95
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish.

Recipe Summary

cook:
20 mins
additional:
5 mins
total:
35 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.

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  • Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.

  • Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.

  • When the pressure is fully released, remove the lid, stir the chili, and serve.

Nutrition Facts

353 calories; protein 22.3g; carbohydrates 35.2g; fat 14.9g; cholesterol 46.4mg; sodium 789.5mg. Full Nutrition
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