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Stadium Chili, Pressure Cooker

Stadium Chili, Pressure Cooker

Ingredients

3 cups dried pinto beans, picked over and cleaned
4 tablespoons olive oil
1-1/2 cups onion, chopped
2 cloves garlic, minced
2 cups green bell pepper, cored, seeded and chopped
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Peppercorns Options

2 cups red bell pepper, cored, seeded and chopped
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1 jalapeno pepper, cored, seeded and chopped (adjust as needed)
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1-1/2 cups carrots, peeled and chopped
1-1/2 cup celery, chopped
2-1/2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons ground oregano
2-1/2 pounds lean ground beef
28 ounces crushed tomatoes
3 tablespoons tomato paste
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tomato paste Options

2 large bay leaves
1-3/4 cups water
  salt, to taste
4 cups cooked white rice for serving
  Shredded cheddar cheese for serving

Cooking Instructions

Under cold water, rinse beans in a colander. Soak them overnight. Heat olive oil in pressure cooker using the BROWN setting. Add onion; garlic; green, red and jalapeno peppers; carrots; and celery. Brown until onion is soft. Stir in chili powder, cumin, and oregano. Mix and brown for 1 minute. Add ground beef and brown until no longer pink.

Add tomatoes, beans, bay leaves, and water. Mix to combine. Cover and set to high pressure for 15 minutes.

Release the pressure using the quick-release method. Unlock and remove lid. Sample the beans. If still hard, cook under pressure for an additional 2-3 minutes.

Season with salt, serving over white rice. Garnish with cheddar cheese on top.


Recipe courtesy of Deni, Reprinted with permission.

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