Life Under Pressure: Chili in 30 Minutes

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This recipe is by far the most versatile.   You could literally serve this a dozen different ways.  Jerome prefers it over cornbread, on a hot dog, or just in a bowl with some crackers and cheese.  I like mine over a potato, over rice or just served in a bowl with yummy bread.

This Chili Recipe can be made with ground beef or with chunks of stew meat.  If using ground beef, just pressure for 5 minutes.  If using stew meat in 1/2 inch cubes, you only need to pressure for 20 minutes.  The larger the pieces of meat, the longer you will need to pressure it for.

 

Ingredients:

1.5 pound of beef (I used stew meat that I cut into even smaller cubes)
1 Onion (Diced)
1 Package of McCormick Chili Seasoning
1 14.5 oz Can of Diced Tomatoes (I used petite diced)
1 28oz Can of whole tomatoes (cut off the stem end and squish them in your hand as you add them to the pot.  Use all the juice the tomatoes are in)
1 15oz can of Black Beans (I used the larger 20+ oz can, because I wanted more beans)
1 15oz can of Ranch Style Beans
1 15oz can of Sweet Corn (don’t drain)

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First things first, empty the can of black beans into a collander and rinse well.  You don’t want that nasty starchy liquid in your chili.  :)

Next, brown the beef, draining as necessary.  Once it gets lightly browned, add the onions and keep browning until the onions are softened.

Next, add the package of chili seasoning, and cook for 30 seconds to a minute.  You really are just looking to toast the spices and enhance the flavors of the chiles.

Add all the remaining ingredients.  Bring the mixture up to high pressure for 20 minutes for stew meat and 5 minutes for ground beef.  The time of the stew meat depends on the size of the pieces of beef you use.  If you decide to use larger chunks, you may want to extend the cooking time to 30 minutes under pressure in order to ensure the meat is tender.

 

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