Make your chili in a pressure cooker and see how it turns out. The meat becomes tender, the vegetables so soft, overall it tastes incredible.
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.
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.
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.
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.
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.
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.