Pressure Cooker Beef Chili (Beanless)

Ingredients and Weight:

• 2 pounds ground beef (80/20)
• 1 medium onion, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 1 red bell pepper, chopped (about 1 cup)
• 2 jalapeño peppers seeded and minced (about 1/4 cup)
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (28-ounce) can diced tomatoes
• 1 cup tomato purée
• 1 cup beef broth
• 1/2 cup chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

20 minutes under pressure, plus 5 minutes natural release

Difficulty Level:

2 out of 5 (Easy)

Preparation Method Steps:

1. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
2. Add the onion, bell peppers, jalapeños, and garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, oregano, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, or until fragrant.
4. Transfer the mixture to a 6-quart pressure cooker.
5. Add the diced tomatoes, tomato purée, beef broth, and cilantro to the pressure cooker.
6. Secure the lid on the pressure cooker and bring to high pressure.
7. Cook on high pressure for 20 minutes.
8. Allow the pressure to release naturally for 5 minutes before carefully releasing the remaining pressure.
9. Remove the lid and stir the chili.

Nutritional Information:

Per serving (1 cup): - Calories: 300 - Fat: 15 grams - Carbohydrates: 25 grams - Protein: 25 grams

Dish Characteristics:

• Hearty and flavorful
• Bold, spicy, and smoky
• Beanless, making it suitable for those who avoid beans

User Comments:

• "This chili is amazing! It's so easy to make in the pressure cooker, and it's full of flavor."
• "I love that this chili is beanless. I'm not a big fan of beans, but this chili is still delicious."
• "This is the best chili I've ever had. It's perfect for a cold winter night."

Special Precautions and Tips:

• If you don't have a pressure cooker, you can simmer the chili on the stovetop over low heat for 2-3 hours.
• To make the chili spicier, add more jalapeño pepper or cayenne pepper to taste.
• Serve the chili with your favorite toppings, such as sour cream, shredded cheddar cheese, or chopped onions.