Easy Chili Recipe Using Power Pressure Cooker

1. Start by placing the ground meat into the pressure cooker first. Use a wooden spoon or a heat-safe spatula to even out the meat on the pot. Sprinkle some salt over it. Close the lid tight and turn to lock it. Don’t forget to check the pressure release knob before cooking.
2. Next on the pressure cooker, press “Chicken/Meat” button and it will show 15 min on the display screen. Let it cook until it rings at the end of the cooking.
3. In the meantime, gather the seasonings, dice the vegetables and have the beans ready and nearby to add to the pot when ready.
4. When the pressure cooker ring goes on, do not attempt to open the lid right away. First, press “Keep warm/Cancel” button, then turn the knob slightly around to release all the pressure from the cooker. Turn the lid to unlock then lift carefully.
5. The meat comes out cooked in chunks. So I used a wooden spoon to break off all the meat into equal sizes. Next add the diced carrots, celeries, mushrooms, onions, beans, salt, garlic powder, roasted curry powder, black pepper powder, and Catelli’s garden select sauce.

6. The last one to add is water or broth. Add as needed but not a lot. Combine all the ingredients in the pot with the spoon. Close the lid again tight then turn to lock it.

7. Check the top of the lid to reassure the pressure release knob is facing the right direction. Next, press “Soup/Stew” button then press “Cook Time Selector” to medium. The cook time increases from 10 to 30min.
8. Now relax with your feet up and wait patiently for the pressure cooker to ring. When it is done. Release all the pressure first. Turn the lid to unlock and to open. Stir carefully to mix the flavours around.
9. Taste test to see if you prefer more salt or spice. You may add chilli powder, cayenne or black pepper powder to bring up the heat.

Serving

1. When it comes to serving chili you can serve as to what you crave. A bowl of chili can be topped with sour cream, grated cheese, diced vegetable toppings, crushed tortilla or Dorito chips too. They all work well, mix and match as to your taste.

2. Besides the toppings, a bowl of chili can be served with cornbread, garlic bread, pita bread or even toasts.
3. Try serving chili over a bowl of rice, mac & cheese, or pasta, nachos and even on top of fries.

Roasted Curry Powder

1. I made a similar chili with an extra 1.5tbs of roasted curry powder added. The result was finger-licking delicious. The curry powder helps change the flavour of the tomato base sauce. This seasoning will bring out the spiciness and a hint of curry taste to it. If you love the heat go for it. If you hate the curry flavour go with chili powder and/or black pepper powder to get the heat.

Vegetables & Beans

1. Besides onion, carrots, celery and mushrooms, you may add other vegetable kinds. Like bell peppers, corns, jalapeno, zucchini, and even different kinds of beans like Pinto, Lima beans, Navy and even the Northern beans as well.

Sauce

1. I selected a garden sauce. These come in different varieties of flavours to choose from and super easy to use right off the bottle. You may even go with any other tomato based vegetable sauce. The taste may vary but you can always adjust the flavours by adding more or less of the seasonings.

Power Pressure Cooker

1. Pressure cooker brings out the best in food. However not everyone has the same one as I do. You may make this in a stove top pressure cooker as well if not go with a deep enough wide pot to slow cook the chili on the stove. Cooking time may vary.

   I've had a stove top pressure cooker before but had an accident and never touched one afterwards, until I came across the power pressure cooker recently. Which is safe and has a lot of cooking options with different temperature setting to make various food.