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!
Ingredients
- 1 tablespoon vegetable oil
- 2 ½ pounds beef chuck, cut into 1-inch cubes
- salt and ground black pepper to taste
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons ancho chile powder
- 2 teaspoons Spanish paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon chipotle chile powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 ¼ cups water
- 1/8 cup ground corn chips (Optional)
- 1/8 cup chopped fresh cilantro
- 1/8 cup chopped green onions
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Chef’s Note
If you don't have a pressure cooker, you can still make this chili. Just simmer it on the stovetop until the beef is tender, about 1 1/2 hours.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 358 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat9g | 44% |
Cholesterol86mg | 29% |
Sodium279mg | 12% |
Total Carbohydrate9g | 3% |
Dietary Fiber2g | 8% |
Total Sugars2g | |
Protein24g | |
Vitamin C8mg | 38% |
Calcium46mg | 4% |
Iron4mg | 21% |
Potassium413mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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