Pressure Cooker Recipes for an Accelerated Culture

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Mr. C's Pressure Cooker Chili
gyr8or wrote in thepressureison
So I had a pound and a half of frozen hamburger and needed to make a QUICK meal last Saturday night.  We were headed out to see a friend perform her Rock-a-billy act.  

I have been making a version of this chili recipe for a couple decades at least, I usually make it in a dutch oven on the stove-top.  This method takes at least an hour, and preferably longer to allow the flavours to develope.   Here's how I adapted it for the pressure cooker.

Mr C's Last Minute Chili

In an Pressure Cooker over medium heat, Brown

1 1/2 pounds hamburger,

Half way thru the browning of the hamburger, add:

2 medium Onions, diced
3 cloves of garlic, minced
1 TBSP of chili powder
1 tsp Cumin
1 tsp salt
1/2 tsp cinnamon
1/8 tsp pepper
cayenne pepper to taste, if you like heat.

When the onions are translucent, and the hamburger is completely cooked thru, ADD:

1 - 14oz can of diced tomatoes
1  - 12oz can of Rotel tomatoes
1 - 6oz can of tomato paste
1 - can black beans, rinsed
1 - can red kidney beans, rinsed
1 cup of water or red wine

Mix well, and place the top on the Pressure Cooker, and cook for 10 minutes on HIGH pressure.  

Serve over rice, topped with cheese and a decent dollop of sour cream.

This is teh YUM.

Bon Appetit!



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You know I'm trying this one. My normal chili takes hours. I notice the addition of cinnamon. (Isn't that a little northern for Alabama?) I'm sure going to try this out. Of course I'm going to have to play a little. For example, I never make chili without beer, and I'm also very fond of putting a tomatillo or two in it. Something about that citrusy flavor. Of course there are all these rules about pressure cooking so we'll see what we see, wish me luck.

I just got another book, "Miss Vickie's Big Book of Pressure Cooker Recipes," by Vickie Smith at Amazon. Lots of good ideas there.

I started adding cinnamon to my chili about 17 years ago when I went to a Hard Times Chili restaurant here in the DC area. I've played with the amounts but I found that 1/2 tsp is enough to make the taste buds say "Hey, that's interesting", and not enough to say "WOW, there's cinnamon in this here chili!"

Beer is good, especially a darker beer, but I like what wine does to the beef and spices. BTW, I have a belgian beef stew (Belgian Carbonnade it think its called) that uses about a litre of beer, that I an itching to try in the pressure cooker, it takes 2 1/2 hours to make the regular way. Its a great cooler weather stew...I think it's right up your alley.

You are so right about the 'rules', these can be scary machines.

Let me know what you do with it!

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