GARLIC CHILI PASTE SUBSTITUTE RECIPES

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CHILI PASTE SUBSTITUTE: OUR CHEF ANSWERS YOUR QUESTIONS ...



Chili Paste Substitute: Our Chef Answers Your Questions ... image

We’ve all tried to make a new dish and skimmed the ingredients list to find something we’ve never heard of or can never find at the store.It’s super annoying and can alter the taste of an otherwise delicious dish if you don’t include it but, there are ways around simply skipping an awkward ingredient altogether.This

Provided by Cassie Marshall

PRESSURE COOKER CLASSIC BEEF CHILI RECIPE - NYT COOKING



Pressure Cooker Classic Beef Chili Recipe - NYT Cooking image

Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne – or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 pound ground beef
2 teaspoons kosher salt, more as needed
1 large onion, diced
1 green bell pepper, seeded and diced
1 jalapeño, seeded or not, diced
4 cloves garlic, finely grated or minced
2 tablespoons chili powder
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 (13.5-ounce) can diced tomatoes
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
1/3 cup chopped cilantro leaves and tender stems
Fresh lime juice, to taste
Sour cream, for serving
Cubed avocado, for serving (optional)
Pickled jalapeño, for serving (optional)

Steps:

  • Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
  • Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
  • Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
  • Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.

Nutrition Facts : @context http//schema.org, Calories 390, UnsaturatedFatContent 12 grams, CarbohydrateContent 29 grams, FatContent 21 grams, FiberContent 9 grams, ProteinContent 22 grams, SaturatedFatContent 7 grams, SodiumContent 793 milligrams, SugarContent 6 grams, TransFatContent 1 gram

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PRESSURE COOKER CLASSIC BEEF CHILI RECIPE - NYT COOKING
Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne – or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 390 per serving
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