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Recipe Category: Chili
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Beer And Coffee Beef Chili Pressure Cooker Recipe
Ingredients
SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 8 minutes at HIGH pressure
CHILI
- 1 tablespoon olive oil
- 2 pounds extra-lean ground beef
- 2 medium white onions, chopped
- 2 medium red bell peppers, or 1 red and 1 green
- 4 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes in juice, undrained
- 1 (8-ounce) can tomato sauce
- 1 cup strong brewed coffee
- 1 (12-ounce) bottle dark beer
- 1 cup dried red kidney beans, soaked, drained, and rinsed in cold water
- 2 small wedges Mexican drinking chocolate (Abuelita is one brand) OR 1 tablespoon unsweetened cocoa powder and 2 teaspoons brown sugar
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano, preferably Mexican
- sea salt and freshly ground black pepper.
TOPPINGS
- shredded cheddar cheese.
- sour cream.
- chopped onions.
- sliced black olives.
Method
- Coat the inside of a 5- to 8-quart pressure cooker with cooking spray
- Add the oil and heat over medium-high heat
- Add the ground beef and onions and cook, breaking up any clumps, until the beef has lost its pink color and the onions begin to soften, about 5 minutes
- Add the bell peppers and garlic and cook, stirring a few times, about 2 minutes
- Add the tomatoes and their juices, tomato sauce, coffee, beer, beans, chocolate, chili powder, cumin, and oregano
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 8 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 10 minutes
- Be careful of the steam as you remove the lid
- The beans should be tender yet still be slightly firm to the bite
- Season to taste with salt and pepper
- Serve the chili warm, with the toppings in small bowls so diners can customize their own

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