Pressurecookerchiliconcarne Food

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PRESSURE COOKER - CHILI CON CARNE



Pressure Cooker - Chili Con Carne image

This recipe originates from the booklet that came with my Futura pressure cooker. I love substituted low sodium ingredients because I am watching my sodium intake. I hope you like this.

Provided by marcyfrater

Categories     Meat

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

2 1/4 lbs lean ground beef
1/2 cup olive oil
1 lb onion, chopped
6 garlic cloves, finely chopped
1 1/2 cups kidney beans, soaked
3 cups canned tomatoes, drained and chopped
2 bay leaves
1 tablespoon salt (I used 1 1/2 Tbsp Mrs Dash Table blend)
1 tablespoon tomato paste
3 tablespoons chili powder
1/4 teaspoon pepper
1/4 teaspoon dried basil leaves
2 teaspoons ground cumin
2 cups water

Steps:

  • Divide meat into 2 batches. Heat 2 tablespoons oil in cooker for about 2 minutes. Brown and remove first batch. Add another 2 tablespoons oil to cooker. Brown and remover second batch.
  • Add remaining oil (4 tablespoons) to cooker. Add onions and garlic. Stir fry til onions are light brown. Add meat and remaining ingredients. Stir.
  • Close cooker. Bring to full pressure on high heat. Reduce heat and chook for 18 minutes.
  • Remove cooker from heat. Allow to cool naturally.
  • Open cooker. Discard bay leaves. Serve hot.

Nutrition Facts : Calories 350.6, Fat 21.9, SaturatedFat 5.8, Cholesterol 66.3, Sodium 1009.8, Carbohydrate 15.3, Fiber 3.9, Sugar 4.9, Protein 23.9

INSTANT POT CHILI CON CARNE



Instant Pot Chili con Carne image

Although multicookers can't replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 cups

Number Of Ingredients 12

1 can (16 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 medium onion, chopped
1 cup beef broth
1 jalapeno pepper, seeded and minced
2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
Optional: Sour cream and sliced jalapeno

Steps:

  • Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 687mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

PRESSURE COOKER CHILI



Pressure Cooker Chili image

Provided by Alton Brown

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Steps:

  • Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
  • Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
  • Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
  • Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

PRESSURE COOKER CHILI



Pressure Cooker Chili image

There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish.

Provided by Spyce

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 16

1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
¼ teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon kosher salt, or to taste
2 cups water

Steps:

  • Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
  • Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
  • Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
  • When the pressure is fully released, remove the lid, stir the chili, and serve.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 35.2 g, Cholesterol 46.4 mg, Fat 14.9 g, Fiber 12 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 789.5 mg, Sugar 7.8 g

PRESSURE COOKER CLASSIC BEEF CHILI



Pressure Cooker Classic Beef Chili image

Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne - or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 pound ground beef
2 teaspoons kosher salt, more as needed
1 large onion, diced
1 green bell pepper, seeded and diced
1 jalapeño, seeded or not, diced
4 cloves garlic, finely grated or minced
2 tablespoons chili powder
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 (13.5-ounce) can diced tomatoes
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
1/3 cup chopped cilantro leaves and tender stems
Fresh lime juice, to taste
Sour cream, for serving
Cubed avocado, for serving (optional)
Pickled jalapeño, for serving (optional)

Steps:

  • Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
  • Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
  • Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
  • Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 6 grams, TransFat 1 gram

PRESSURE-COOKER BEEF SHORT RIBS VINDALOO



Pressure-Cooker Beef Short Ribs Vindaloo image

My sister shared this Indian-inspired beef dish with me, and I modified it to make a pressure-cooker version. I love the smell of the spices as the ribs cook! -Lorraine Carlstrom, Nelson, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 17

1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 tablespoon butter
1 medium onion, finely chopped
8 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons mustard seed
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 cup red wine vinegar
4 bay leaves
2 pounds bone-in beef short ribs
1 cup reduced-sodium beef broth
1 cup fresh sugar snap peas, halved
Optional: Hot cooked rice, plain yogurt and minced fresh cilantro

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add cumin and coriander seeds; toast until aromatic, stirring frequently. Cool. Remove from cooker; coarsely crush seeds in a spice grinder or with a mortar and pestle., Melt butter over medium heat. Add onion, garlic and ginger; cook and stir for 1 minute. Add mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Remove and cool completely., In a large shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, overnight., Transfer rib mixture to pressure cooker; add broth. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally 10 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice, yogurt and cilantro if desired.

Nutrition Facts : Calories 256 calories, Fat 15g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein.

PRESSURE COOKER BEEF CHILI



Pressure Cooker Beef Chili image

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!

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 1h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
2 ½ pounds beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
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
⅛ cup ground corn chips
⅛ cup chopped fresh cilantro
⅛ cup chopped green onions

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 8.7 g, Cholesterol 86 mg, Fat 25.3 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 278.6 mg, Sugar 1.8 g

CHILI CON CARNE



Chili Con Carne image

I first made this in May 2004 because I didn't have a dry chili seasoning mix. It was excellent and easy. My husband adds crushed red pepper to his bown. This is my standard chili recipe now.

Provided by HisPixie

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
2 lbs ground beef
2 cups onions, chopped
4 garlic cloves
3 1/2 cups kidney beans, drained
2 cups tomato sauce
2 cups salsa (1 jar Ortega salsa)
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons salt

Steps:

  • Heat vegetable oil in skillet.
  • Add beef, onions and garlic; cook until no longer pink. Drain.
  • Stir in remaining ingredients. Bring to a boil and reduce heat to low, cover and cook for one hour (I've been content with 15 minutes).
  • Sprinkle with cheddar cheese, if desired, and serve.

Nutrition Facts : Calories 434.6, Fat 22.1, SaturatedFat 7.3, Cholesterol 77.1, Sodium 1728.4, Carbohydrate 31.5, Fiber 8.6, Sugar 8.6, Protein 29.7

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Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen. More Posts(377) Categories Beef, How To, …
From foodal.com


PRESSURE COOKING - ALIVE MAGAZINE
Our pressure cooker recipes give fast food a whole new healthy meaning. Learn how pressure cookers work and how they preserve nutrients while cooking delicious food. To the uninitiated cook, a pressure cooker may seem like a daunting culinary appliance, but with modern safety improvements they’ve become especially easy and safe to use. I am a fervent believer …
From alive.com


PRESSURE COOKER CHILI RECIPE - FOOD NEWS
Instant Pot Chili has all the usual ingredients. You will find ground beef and kidney beans in a hearty sauce flavored with garlic, onion, chili powder, cumin, chicken broth, and diced tomatoes. To have homemade chili in minutes, just set the pressure cooker to sauté. Brown ground beef directly in the pressure cooker pot, then drain.
From foodnewsnews.com


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