Beef and Chorizo Chili Pressure Cooker Recipe

Beef And Chorizo Chili Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure

CHILI

• 1 pound ground beef chuck
• 1 pound fresh chorizo sausage, casings removed
• 1 tablespoon olive oil
• 2 large white onions, coarsley chopped
• 3 cloves garlic, crushed
• 2 tablespoons New Mexico chile powder
• 1 tablespoon mild paprika
• 1 teaspoon ground cumin
• 1 cup beef broth
• 1 (28-ounce) can crushed tomatoes
• salt
• taco shells (optional), for serving.

TOPPINGS

• saltine crackers or oyster crackers.
• sour cream.
• chopped fresh cilantro.
• shredded sharp Cheddar cheese.
• chopped red onions.

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onions and cook, stirring a few times, until they begin to soften
3. Add the beef and chorizo in small batches, mashing them with a fork until each batch is no longer pink, then adding the next batch
4. Add the garlic and spices
5. Stir in the broth and tomatoes and cook for about 2 minutes more
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 4 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. Taste for salt
14. Serve the chili hot, in bowls or taco shells, and pile on the toppings
15. Beef and Chorizo Chili with Beans: In Step 3, stir in 1½ cups firm-cooked pinto, kidney, or black beans, or 1 (15-ounce) can, drained and rinsed
16. Simmer, uncovered, 3 to 5 minutes to heat through

Full List of Chili Recipes
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