Five Alarm Chili *(GOOD)*

By carvalhohm

Serve with Ice Water… Plenty of Ice Water I must warn you that this spicy chili recipe is not for the faint of heart! Topping your bowl with a large dollop of sour cream will help you cool things down though.

Ingredients

• 1 1/4 cups kidney beans (not canned)
• 3 tablespoons vegetable oil
• 2 pounds lean ground beef
• 1 large red onion, chopped
• 3 tablespoons chili powder
• 2 jalapeño peppers, diced (with seeds)
• 2 (15-ounce) cans diced tomatoes
• 1 (28-ounce) can tomato sauce
• 2 cups beef stock or broth
• 1 tablespoon minced garlic
• 2 teaspoons sugar
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (16-ounce) bag frozen corn kernels

Details

Preparation time 10mins
Cooking time 36mins

Preparation

Step 1

Soak kidney 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 ground beef and onion in the cooker, and cook until ground beef is lightly browned, about 7 minutes.  Stir in chili powder and jalapeño peppers, and cook 1 additional minute.  Add remaining ingredients, except frozen corn. Securely lock the pressure cooker’s lid and set for 26 minutes on HIGH.  Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure.  Set cooker to HIGH or “brown,” and stir in frozen corn kernels. Let simmer 3 minutes before serving. 

MAKE IT FASTER  Substitute 1 (15-ounce) can of kidney beans (drained) in place of the dried beans and you can reduce the cooking time to only 8 minutes on HIGH.

WW Points Plus per serving: 7