Pressure Cooker Abilene beef and bean chili

By jlwoodruff

Ingredients

• 2 Tbs. olive oil, plus more as needed
• 2 pounds beef bottom round, cut into 1/4 inch pieces
• 1 large onion, chopped
• 1 medium red bell pepper, seeded and chopped
• 1 jalepeno chile, seeded and finely chopped
• 3 garlic cloves, finely chopped
• 2 Tbs. chili powder
• 1/2 tsp salt, plus more as needed
• 2 cups beef stock
• 1/4 cup corn meal
• 1 1/2 cups (12oz) dried pinto beans, soaked, drained, and cooked or 2 cans (15oz) of pinto beans, rinsed and drained

Details

Servings 8

Preparation

Step 1

1. In a 5-7 Qt. pressure cooker, heat 1 Tbs. oil over medium-high heat. In batches, add the beef and cook, adding more oil as needed, turning occasionally, until browned, about 4 minutes. Transfer to a plate and set aside.

2. Pour out any fat in the cooker. Add the remaining 1 Tbs. oil and heat. Add the onion, red pepper, jalapeno, and garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes. Add the reserved beef and any juices from the plate, and sprinkle with the chili powder and salt. Mix well. Stir in the stock, scraping the brown bits off the bottom of the pot.

3. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the heat. Cook 20 minutes. Remove from the heat and quick release the pressure. Open the lid and let the chili rest for 5 minutes.

4. Skim any fat from the surface of the chili. In a small bowl, whisk about 1 cup of the cooking liquid into the cornmeal to make a paste. Stir the cornmeal mixture into the chili, and add the beans. Cook, stirring often, until the juices have thickened, 3 to 5 minutes. Season to taste with salt and serve immediately.