A marriage of traditional beef chili with pinto beans in a thick, spicy sauce is my idea of a great meal in a bowl. This is our house chili. We eat it when we are watching sports on TV or when we just feel like a hearty, spicy bowl full. Condiments are required for this dish, so plan to dice up onions, avocado, jalapenos, and tomatoes. Shred some cheese and be sure to have lots of beer on hand to wash this down!
SERVES 8
INGREDIENTS:
- 4 tablespoons canola oil
- 2 pounds ground beef (85% lean)
- 1½ teaspoons salt, plus more if needed
- 1 teaspoon ancho chile powder
- 2 cups finely chopped sweet onion, such as Vidalia
- One 28-ounce can tomato puree
- 1½ cups pinto beans, presoaked and drained
- 7 cups beef stock or store-bought beef broth
- Freshly ground black pepper (optional)
CONDIMENTS
- 1 cup finely chopped red onion
- 2 Hass avocados, diced and tossed with 1 tablespoon fresh lime juice
- ½ cup pickled jalapenos
- 1 to 2 cups finely chopped tomatoes
- 2 to 3 cups finely shredded mixed cheeses, such as mild cheddar, Monterey Jack, and pepper jack
- Assorted hot sauces, such as Tabasco, Cholula, and a chipotle hot sauce
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
- Add the ground beef and sauté until it loses its pink color.
- Add the salt, chile powder, and onion, and sauté for 2 minutes, or until the onion begins to soften.
- Add the tomato puree, beans, and stock, and drizzle with the remaining 2 tablespoons of oil.
- Lock the lid in place and cook at high pressure for 20 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Taste the chili for seasoning and add more salt and some pepper if needed.
- Serve immediately with the condiments.
