Pressure
Cooker Spanish Chili Recipe
Ingredients
:
1
pound ground beef
1
medium onion, chopped
1
medium sweet red pepper, chopped
1
medium green pepper, chopped
1
can (15 ounces) tomato sauce
1
can (14-1/2 ounces) diced tomatoes, undrained
1
teaspoon packed brown sugar
2
teaspoons chili powder
1
envelope Goya Sazon with coriander and annatto (1 teaspoon)
1
teaspoon baking cocoa
1/2
teaspoon pepper
1/4
teaspoon salt
1/4
teaspoon cayenne pepper
1
can (16 ounces) chili beans, undrained
2
teaspoons red wine vinegar
Optional
Toppings: sour cream and green onions
How
To Make Pressure Cooker Spanish Chili :
-
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust
for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into
crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce,
diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and
cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high
for 8 minutes. Let pressure release naturally.
-
Select saute setting and adjust for low heat. Stir in beans and vinegar.
Simmer, stirring occasionally, until heated through and chili reachers desired
consistency. If desired, serve with optional toppings.