YOU'LL NEED: 2 pounds ground beef 1 onion 1 green bell pepper 1 rib celery 14.5 ounce can diced tomatoes 8 ounce tomato sauce 1 cup wate...
YOU'LL NEED:
2 pounds ground beef
1 onion
1 green bell pepper
1 rib celery
14.5 ounce can diced tomatoes
8 ounce tomato sauce
1 cup water
3 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon chipotle chili powder
1 Tablespoon cocoa powder
1 teaspoon salt
1 can black soy beans
shredded cheddar and sour cream for topping
1st METHOD:
Brown and drain ground beef. Place it in the pressure cooker. Dice onion, celery and bell pepper in a food processor.
Add all ingredients to the cooker and mix together. Bring up to pressure and cook for 20 minutes.
Top with cheese and sour cream, the chili was tasty.
2nd METHOD:
In a large saucepan, heat the olive oil over medium-high heat until shimmering.
Press the ground beef into the heated oil to make a single large patty; cook until the bottom is browned, for around 8 to 10 minutes.
Cook, stirring, and breaking up the ground beef into crumbles until the meat is no longer pink, it takes approximately 5 additional minutes.
In a large skillet over medium heat, sauté ground beef until onion is transparent, approximately 5 minutes. Add stewed tomatoes, canned diced tomatoes with green chiles, tomato sauce, and one cup of water at room temp, stirring constantly, until beef is well cooked.
Then, remove big chunks of stewed tomatoes from the pan and break them up into smaller pieces. Add in the chili spice and mix well.
At this point, you need to add the kidney beans and pinto beans into the chili mixture, season with black pepper, salt, and cumin, and bring to a simmer.
To finish, reduce the heat to low and let it cook for 1 hour, stirring occasionally until it’s done cooking.
