I am here today to give you the recipe for the best pressure cooker chilli. A chilli that is not only delicious but will most certainly stick to your ribs. Of course, this recipe may cause a little bit of a controversy. That’s because certain areas of the United States have their own unique ideas about how chilli should be made, and this particular recipe may go against that idea.
I’ll give you some examples. In Texas, the type of chilli that is most often made is chilli con carne. This is a chilli that is made without tomatoes or beans and is usually heavy with beef and chilli peppers. This stands in stark contrast to the chilli that is most often made in Ohio: the chilli five-way. This chilli is made with chilli, beans, onions, cheese and spaghetti. And this chilli, in turn, contrasts with Illinois chilli. A chilli that is made with ground beef, beans and suet.
My chilli goes against all of these archetypal chilli recipes. The recipe I am doing today is a hybrid between Missouri chilli (made with tomato sauce, kidney beans and ground beef) and Texas chilli. In my estimation, it is the best chilli out there.
For this recipe, I used a pressure cooker that is placed on a burner. If you don’t have one of these, then you can check pressure cooker reviews to find one. However, you can also use an electric cooker if you want; just be sure to modify the directions accordingly.
- 2 pounds beef chuck (cubed)
- 1/2 pound of ground beef
- 3 cloves chopped garlic
- 1 diced onion (yellow or sweet preferably)
- 1 tablespoon vegetable oil
- 2 tablespoons chilli powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chipotle chilli powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 14 teaspoon thyme
- 10 ounce can of diced tomatoes with green chilli peppers
- 16 ounce can of tomato sauce
- salt and pepper (to taste)
- Sour cream
Bring a frying pan to medium-high heat and place your ground beef in. Cook until it is fully cooked. Remove the beef and put it aside, but leave the grease in the pan. Now salt and pepper your cubed beef chuck and place it in the grease. Brown it thoroughly on all sides. Set the cubed beef aside and remove the pan from the heat.
Place 1 tablespoon vegetable oil into your cooker and turn it on medium-low. Toss in the garlic and the onions. Cook them until they are soft and almost translucent. Now stir in your paprika, chilli powder, cumin, chipotle chilli powder, oregano, thyme and cayenne pepper. Cook about 1-1/2 to 2 minutes. Add your diced tomatoes, tomato sauce, the cubed beef and the ground beef. Mix it together well.
Close and secure your cooker’s lid. Raise the heat to high until it reaches pressure, then reduce heat to maintain this pressure. Cook for 15-20 minutes. Remove from heat and let the cooker cool down using the natural method. When the cooker is depressurized, remove the lid.
Top with cilantro and sour cream and serve with crackers. You can now congratulate yourself on making the best hybrid chilli in the world.