Pressure Cooker Beef-Chorizo Chili2022-02-19
- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 4m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat6.6 g
Unsaturated Fat2.2 g
Pressure cooker beef-chorizo chili. If you’re looking for a hearty chili recipe that’s quick, easy, and delicious, then look no further. This recipe is perfect for cold winter nights or even to take on the go with you to work all week!
I used the homemade beef broth to make this yummy meal.
What are the benefits of cooking with a pressure cooker?
Pressure cookers are a time-saving and energy-efficient way to prepare meals.
A pressure cooker is a sealed metal vessel in which food is cooked by steam at higher than atmospheric pressure.
Food preparation done in a pressure cooker happens quickly, which means fewer cooking liquids are needed.
This saves cooking time, money, and energy because less cooking liquid needs to be heated to high temperatures.
Pressure cookers are also excellent for cooking meat because it cooks faster and tends not to dry out as much as when cooked in other types of pots or pans.
What is the best way to store and reheat leftovers?
Reheating leftovers is a good way to avoid wasting food, but it can be difficult to do properly.
There are many different ways to reheat leftovers and each method has its pros and cons. You should experiment with different techniques until you find the one that works best for you.
The easiest way to reheat leftovers is in the microwave, but doing this can often result in soggy food. If you don’t want your food soggy, then choose a different method such as baking or frying.
Another option would be to eat your leftovers cold – this is a great option if you have some leftover cold pasta salad or cold rice pudding!
Pressure Cooker Beef-Chorizo Chili
- 1 pound (480 g) gound beef chuck
- 1 pound (480 g) fresh chorizo sausage, casing removed
- 1 tablespoon olive oil
- 2 large white onions, peeled and coarsely chopped
- 2 cloves garlic, peeled and crushed
- 2 tablespoons New Mexico chile powder
- 1 tablespoon paprika
- 1 teaspoon freshly ground cumin
- 1 cup (250 ml) beef broth
- 14½ oz (435 ml) can balck beans, drined and rinsed
- 28 oz (540 ml) can crushed tomatoes
- 1 teaspoon salt
- shredded Cheddar cheese
Heat the olive oil in a pressure cooker turned to the sauté mode. Add onion and cook, stirring, until it begins to soften. Working in small batches, add ground beef and chorizo, mashing them with a fork until each batch is no longer pink, then adding the next batch. Stir in garlic and spices. Stir in beef broth, beans, and tomatoes and cook for a further 2 minutes.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 7 minutes.
Using the Quick Release method, bring pressure to normal. Open the pressure cooker and let stand for 15 minutes. Season to taste with salt.
Serve beef-chorizo chili hot, topping with shredded Cheddar cheese.