When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!

Chef John
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Ingredients

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

Directions

Instructions Checklist
  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.

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  • Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.

  • Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.

  • Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

Cook's Note:

If you don't have a pressure cooker, you can still make this chili. Just simmer it on the stovetop until beef is tender, about 1 1/2 hours.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

358 calories; 25.3 g total fat; 86 mg cholesterol; 279 mg sodium. 8.7 g carbohydrates; 23.9 g protein; Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2012
This is one of the best Beef Chili's I have encountered for a very long time. The second time around I added teaspoons of cumin and coriander powder to the chili and instead of water I used a good quality bitter. Don't use light beers. I used dumplings instead of the chips. It was yummy and my two daughters who are the biggest fuss budgets in the world said it was the best meal they had eaten in a long while Read More
(47)

Most helpful critical review

Rating: 2 stars
01/25/2017
the recipe was easy to follow but it was so spicy it was unedible. I'm going to try to readjust the spices and try again. Read More
(1)
57 Ratings
  • 5 star values: 42
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
05/25/2012
This is one of the best Beef Chili's I have encountered for a very long time. The second time around I added teaspoons of cumin and coriander powder to the chili and instead of water I used a good quality bitter. Don't use light beers. I used dumplings instead of the chips. It was yummy and my two daughters who are the biggest fuss budgets in the world said it was the best meal they had eaten in a long while Read More
(47)
Rating: 5 stars
05/25/2012
This is one of the best Beef Chili's I have encountered for a very long time. The second time around I added teaspoons of cumin and coriander powder to the chili and instead of water I used a good quality bitter. Don't use light beers. I used dumplings instead of the chips. It was yummy and my two daughters who are the biggest fuss budgets in the world said it was the best meal they had eaten in a long while Read More
(47)
Rating: 5 stars
09/01/2012
Too spicy for my hubby but the rest of us thought it was great! The meat was very tender! I used the beef broth that came from browning the meat in place of the water. I did have to add a little water to make the 1 1/4 cups. I also added canned beans light red kidney and chili beans after it was done and just cooked it a few minutes before serving. Read More
(27)
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Rating: 5 stars
11/18/2012
I recently purchased a WP electric pressure cooker & I'm having a great time with it. Made this & pretty much stuck to the recipe. Instead of water I added V8. No corn chips so I thickened it with instant potato flakes. I also added a can of drained & rinsed kidney beans. For leftovers I added a small amount of pasta for Chili mac. Chili is always a good comfort food. When grandkids are over I add canned or frozen corn. Depends on what"s on hand. Read More
(22)
Rating: 5 stars
05/20/2013
This recipe is a KEEPER!!! Thank you so much Chef John. This has really hit the spot for my chili fix today. I made this earlier and it was perfect so easy to make. I also made your recipe for Tzaziki sauce to go on top of it! By the way I had to tweak the spice down because my dad can't handle hot food. If you can't handle those spicy chili powders that he adds just use plain chili powder only. I also increased the cumin and oregano just a touch to counteract the other missing chili powder flavors. I also used beef broth instead of the water as well. That was just my preference is all. Enjoy guys this is something you'll never regret making. People at my culinary school would love to eat this. Read More
(8)
Rating: 4 stars
12/15/2013
This is a pretty easy and tasty chili to make. However it was way too spicy. I'm going to scale back on the recommended amount of spice next time I prepare this. Read More
(6)
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Rating: 5 stars
01/28/2013
I loved this chili and will use the recipe often. Hubby thought that it was too spicy for him but not for me. Really bold flavors and so easy to make. Thanks so much for this recipe. By the way I did add a can of beans because we do love beans in chili. Read More
(6)
Rating: 5 stars
01/05/2015
I don't need to prepare this recipe to know that after cooking AZ Green Chile - Chile con Carne (de Res) - for decades that this'll be excellent! I can tell just by seeing the essential ingredients! Note for others: The corn chips need to be ground to replace otherwise available corn "masa" (or wheat flour roux in AZ) The tomatoes are okay even trace amounts in Green Chile but I'd experiment reducing that. I concur with one cook who added more cumin and I'd make sure I used plenty of black pepper. Of course even though it would drastically change the outcome this AZ guy'd add lots of chunked green chiles i.e. roasted & peeled green New Mexicos or Poblanos! Maybe we could experiment w/ canned red or green enchilada sauce too. However even I would make this recipe as written by John first to get a good baseline - and to enjoy it! Read More
(5)
Rating: 5 stars
07/13/2013
Great recipe turned out a lot better than I expected for my first pressure cooker recipe! Read More
(4)
Rating: 5 stars
06/06/2013
Thinking about trying this recipe I don't have a pressure cooker would on top the stove be okay? Read More
(3)
Rating: 2 stars
01/25/2017
the recipe was easy to follow but it was so spicy it was unedible. I'm going to try to readjust the spices and try again. Read More
(1)