Quick Cooker Homemade Chili

By carvalhohm

Ingredients

• 1 ½ tsp (7 mL) canola oil
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 garlic cloves, pressed
• 2 tsp (10 mL) salt
• 1 boneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into 1" (4-cm) pieces
• 1 ½ tbsp (22 mL) chili powder
• 1 tbsp (15 mL) ground cumin
• 1 ½ tsp (7 mL) dried oregano
• 1 tsp (5 mL) black pepper
• 1 can (28 oz. or 796 mL) diced tomatoes, undrained
• 1 can (6 oz. or 156 mL) tomato paste
• 1 cup (250 mL) dried red kidney beans, rinsed
• 2 ½ cups (625 mL) water
• Optional toppings: sliced green onions, sour cream, shredded cheese, jalapeño slices

Details

Servings 10
Adapted from pamperedchef.com

Preparation

Step 1

Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Add the onion, bell pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently.* Press CANCEL.

Add the remaining ingredients. Lock the lid, select the STEW/CHILI setting, and press START.

When the timer is up, let the steam release naturally for 10 minutes. Press the steam-release button to release any remaining pressure. Press CANCEL. Serve with optional toppings.