The wind is cold and it’s finally time to pull the jeans and sweaters out of the back of the closet. It’s also time to let a pot of chili welcome the boys home after a long day. This time it won’t have to cook all day, I have my handy dandy pressure cooker, which doubles as a enhanced slow cooker, to cut the usual cooking time in half! If you don’t have a pressure cooker I’ve put the alternate instructions in red where they differ.
Pressure Cooker Steak Chili
- 1 pound trimmed Chuck roast ( I buy mine Organic from Sprouts) chopped into 1/4″ chunks – it’s easiest to chop raw meat if you freeze it for 30 minutes or so
- 1/2 of a medium onion chopped
- 1 block XLNT chili con carne
- 1 small can S&W low-sodium red beans drained of most of the liquid
- 1 small can Hunt’s petite diced tomatoes
- 1 large can store brand dark red kidney beans drained of most of the liquid (my store didn’t carry a large can of S&W)
- Turn your pressure cooker on to the brown setting and toss in the onions.
- For non-pressure cookers: heat a Stock Pot to medium-high heat with a splash of olive oil and add the onions, then follow the instructions below through #8.
- Allow to cook for about 2 minutes then give them a quick stir.
- Add chopped meat to the pressure cooker.
- Cook, stirring occasionally for about 8 minutes.
- Add the block of chili. If thawed, stir into the meat and onion. If frozen, skip this step.
- Add both cans of beans and the can of tomatoes.
- Stir the mixture, getting chili block to the bottom if it’s frozen.
- Close the pressure cooker.
- Set to slow cooker setting (mine has one) – mine defaults to 2 hours of cooking time. At the end of 2 hours my kidney beans needed a little bit more time, so I added an additional 30 minutes and they were perfect.
- If you don’t have a pressure cooker you can finish cooking 1 of 2 ways: Put everything into the crock pot and cook on low for about 4 hours (or 1 hour on high and 2 on low); or you can finish this chili on the stove top in your stock pot. You will need to add some more liquid, in which case I would go with a beer and make sure that you are cooking it low and slow – you’ll need to simmer and stir occasionally for about 4 hours.
I grated some white cheddar cheese to sprinkle on top and grabbed a package of Trader Joe’s Cheesy Bread Sticks that toasted up perfectly in the oven in 6 minutes. No one was in the mood for a salad, but if you wanted a perfectly rounded meal a salad would do the trick!
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