My husband loves to cook (bless him) but he is an adventurous sorts that has an idea and combines ingredients together to make what he wants. (unlike me, who has to have a recipe for everything…lol). And this yummy Pressure Cooker Chili recipe is his latest invention. Enjoy!
PRESSURE COOKER CHILI RECIPE
SERVES 10-12TIME 1 hour
- 1 onion diced
- 1 can of tomato paste
- 2 cans of kidney beans, drained
- 2 cans of red beans, drained
- 4 celery stalk, chopped
- 1 green pepper, diced
- 1 red pepper, diced
- 1 clove of garlic, minced
- 2 can of diced tomatoes
- 2 lbs of ground beef, cooked
- 1 b of jalapeno sausage, cooked
- 2 tbsp. chili powder (add to taste)
- 2 cups of water
- 1/4 cup vegetable or canola oil
- 1 bag of Fritos
- 16 oz of cheese
- Place large pressure cooker over medium heat. Add oil, diced onions and minced garlic. Saute until golden brown.
- Add cooked hamburger, cooked sausage, beans, celery, peppers, tomatoes, tomato paste, chili powder, and water and stir.
- Once all the ingredients are mixed well, taste test, and add more chili powder or seasoning (salt, pepper, etc) if needed.
- Put lid on pressure cooker and turn to high to build up pressure then turn to low (or lowest setting that will allow pressurization). Cook for 10-15 minutes to allow vegetables to tenderize.
- Release pressure and carefully open the lid. (be careful of the steam so that you don’t get burned)
This is also great served on fry bread for Navajo Tacos, on hot dogs (great for the super bowl), and all the other yummy ways you like to have chili.