Ingredients
- 1 1⁄4 cups pinto beans (not canned)
- 3 tablespoons vegetable oil
- 1 1⁄2 pounds sirloin steaks, cubed
- 1 large yellow onion, chopped
- 1 tablespoon chili powder
- 1 green bell pepper chopped
- 3 large tomatoes, chopped
- 1 (28-ounce) can tomato sauce
- 5 cups beef stock or broth
- 1 tablespoon minced garlic
- 2 teaspoons sugar
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon pepper
Preparation
Step 1
Pressure Cooker Method:
Soak pinto beans for 30 minutes as you prep the remaining ingredients. Drain and rinse the soaked beans. With the cooker’s lid off, heat oil on HIGH or “brown,” until melted and sizzling. Place the steak and onion in the cooker, and cook until steak is lightly browned, about 5 minutes.
Stir in chili powder and cook 1 additional minute. Add remaining ingredients, securely lock the pressure cooker’s lid, and set for 24 minutes on HIGH. Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure. Add any additional salt and pepper to taste before serving.
Serve this chili smothered with your favorite toppings. Try Cheddar or pepper-jack cheese, sour cream, sliced jalapeños, diced red onion, or even a dollop of guacamole!