Pressure Cooker Chili

By jlwoodruff

Ingredients

• 1/2 lb. dried kidney beans
• 1/4 cup olive oil
• 1/2 lb. bacon, cut into 1/2 inch pieces
• 2 large onions, chopped
• 4 garlic cloves, crushed
• 2 lb. coarsely ground beef
• 1/2 lb. ground prok sausage
• 4 cups beef broth
• 1 (28oz.) can crushed tomatoes
• 1/2 cup chopped green bell pepper
• 2 Tbs. brown sugar
• 2 1/2 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. paprika
• 2 Tbs. chili powder
• 2 tsp. crushed red pepper flakes
• 2 tsp. ground cumin
• 2 Tbs. worcestershire sauce
• 1/2 tsp. hot pepper sauce
• 1 (8oz.) carton low-fat sour cream
• 4 green onions, chopped

Details

Servings 6

Preparation

Step 1

Place beans in a bowl and cover with enough water to measure 2 inches above beans. Soak 6 hours. Drain and set aside.

In a pressure cooker, heat oil. Add bacon, onions, and garlic and saute in hot oil 3 minutes. Stir in beef and sausage and cook 3 minutes, stirring to break up meat. Add beans, broth, tomatoes, bell peppers, brown sugar, salt, black pepper, paprika, chili powder, pepper flakes, cumin, worcestershire sauce, and hot pepper sauce. Stir well. Secure lid. Over high heat, deveope steam to high pressure, and slide a heat defuser under the pressuer cooker. Reduce heat to maintain pressure and cook 13 minutes, shaking pan every 4 minutes to prevent chili from sticking.

Release pressure and remove lid. Stir chili, taste, and correct seasoning as needed.

Serve hot, garnishing individual servings with a dollop of sour cream and chopped green onions.