- 1 pound ground beef
- 2 teaspoons olive oil
- 1 sweet onion, chopped
- 1 small green bell pepper, finely chopped
- 1 jalapeno 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
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt, or to taste
- 2 cups water
- 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.
- 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.
- 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.
- When the pressure is fully released, remove the lid, stir the chili, and serve.
Pressure Cooker Chili, recipe