"There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish." — Spyce
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sweet onion, chopped
green bell pepper, finely chopped
jalapeno pepper, seeded and finely chopped
2 (14.5 ounce) cans
dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans
diced tomatoes, undrained
dark brown sugar
unsweetened cocoa powder
crushed red pepper flakes, or to taste
kosher salt, or to taste
This Chili has a great texture. I was skeptical of a chili that didn't include any corn starch to thicken the sauce. But this really turned out well. The pressure cooker makes this a quick, easy, and energy efficient recipe.
This chili was ok but not good enough to make a second time.The taste was missing something but I can't think of what it needs.
SOOO Yummy! I add a dash of liquid smoke to give it that outdoorsy feel!
This is the best red chili I've made so far. My aunt's white bean chili is still my personal favorite. The brown sugar really set this chili apart for me while the spicyness was still there.
I made this tonight and it turned out great. I used two minced chipotle peppers instead of the jalepeno and fire roasted tomatoes rather than plain. I increased the cocoa and chili powder by a full TBSP each.
so good. Definitely using this as my standard chili recipe.
We made this as with out the ground beef and a few more veggies.
I think this is a great recipe, and I don't think it's missing anything. I made this for a potluck dinner, and it was one of the first things to go. I don't have a pressure cooker so I cooked the ground beef, onions and peppers on the stove and then made the recipe in the crockpot. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 134
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