Pressure Cooker Ground Beef Chili with Carrots and Red and Orange Bell Pepper

Pressure Cooker Ground Beef Chili with Carrots and Red and Orange Bell Pepper (Chili serves 8-10)

I went through a chili phase several years ago when I first learned to make chili, but then moved on to other “phases.” I just made up this recipe with ingredients I had in my kitchen and am now inspired to begin a new chili phase. I don’t know why I let so many months go by without making some. The taste is fabulous and chili inspires me to eat extra vegetables because it is so rich, making it a win-win situation.

I make chili in a pressure cooker because I like having it ready to eat within one hour and not after two to three hours of cooking time. I think everyone should have a good pressure cooker, but you can adjust this recipe to cooking in a stew pot or Dutch oven by adding several cups of liquid from stewed tomatoes, tomato paste, or broth and letting it simmer for two hours. Check out my first chili recipe that I made in a Dutch oven for helpful details.

Prep and cook time: 50-60 minutes

Ingredient list:

3 pounds of ground beef
1 big sweet yellow onion
1 red bell pepper
1 orange bell pepper
1 pound baby cut carrots
Coconut oil or ghee
Unsweetened cocoa – 4 tablespoons
Ground cumin – 1 tablespoon
Ground coriander – 1 tablespoon
Garlic powder – 1 tablespoon
Chipotle chili powder – 1.5 tablespoons
Salt – 1 tablespoon

Directions: Add one tablespoon of coconut oil or ghee to pressure cooker over medium heat. Peel and chop onion and add to pot to cook until soft, stirring occasionally. Add ground beef to pot and stir with a wooden spoon or spatula as the meat browns. Add spices and stir to mix. Cut bell peppers in half, discard white membranes and seeds. Rinse and cut all the halves into bite-size pieces and add to pot. Rinse carrots and add to pot. Add a splash of water to the pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat, allow pressure to come down naturally, remove top. Transfer to bowls or plates and eat.

Notes: Because this chili is so rich, I like to serve it on top of vegetables. The chili in the picture was served over a bed of wilted chard, beet greens, and kale.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought my ground beef at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I bought a freezer full of roasts and ground beef so I always have something to cook.

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Pressure Cooker Ground Beef Chili with Carrots and Red and Orange Bell Pepper

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2 Responses to “Pressure Cooker Ground Beef Chili with Carrots and Red and Orange Bell Pepper”

  1. The cocoa probably makes this super interesting taste wise! I definitely need to make this, I’ve had a pressure cooker for sevral months now and have yet to use it.

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