Quick Beef Chili
September 7, 2019
servings per container
Amount Per Serving
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1 tbsp vegetable oil
1 pound Ground Beef (93% lean)
3/4 teaspoon kosher salt
1/2 small onion, chopped
1 medium red bell pepper, chopped
1 can (15 ounces) reduced-sodium black beans, rinsed, drained
1 can (10 ounces) mild diced tomatoes with green chilies, drained
1/2 cup canned tomato sauce
3/4 cup light beer
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
black pepper, to taste
chopped red onions
1. Press Sauté on the BSTY Pressure Cooker. Heat the oil, brown the beef, and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.
2. Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer, and spices.
3. Cover and select Meat on High Pressure and cook for 20 minutes. This gives it enough time to blend the flavors.
4. When the time runs out, select Cancel and wait for the pressure to release. Wait until the steam disappears and then remove the lid carefully.
5. Serve with the optional toppings, as desired.
I use Corona for this recipe because I like the flavor it adds. If you want to omit beer altogether try 3/4 cups reduced-sodium beef broth. Feel free to add your own toppings like lime wedges and avocado
Before opening the pressure cooker, use one of the included plastic or other utensil to carefully turn the pressure valve to "RELEASE" and then wait 2-3 minutes for the steam to be released and the red floater valve is in the down position before opening the cooker. When opening the cooker, use pot holders, and always keep your body, face and hands away from the steam vent. Be sure to stand behind the lid as you open it so the hot steam and condensation don't get on you. As with all kitchen appliances, be sure to keep the cooker out of reach of children.