Ingredients

  • 1 pound ground beef
  • 2 teaspoons olive oil
  • 1sweet onion, chopped
  • 1 small green bell pepper, finely chopped
  • 1jalapeno pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 1 tablespoon dark brown sugar
  • 2 teaspoons unsweetened cocoa powder
  • ¼ teaspoon crushed red pepper flakes, or to taste
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon kosher salt, or to taste
  • 2 cups water
  • Directions

  • Step 1

    Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly,8 to 10 minutes. Remove the ground beef, and drain off the excess fat.

    Advertisement

  • Step 2

    Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.

  • Step 3

    Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.

  • Step 4

    When the pressure is fully released, remove the lid, stir the chili, and serve.

  • Source: Read Full Article