PRESSURE COOKER RECIPES CHILI CON CARNE RECIPES

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CHILI CON CARNE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chili con Carne Recipe: How to Make It - Taste of Home image

At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. —Janie Turner, Tuttle, Oklahoma

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

Nutrition Facts : Calories 264 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 892mg sodium, CarbohydrateContent 15g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 20g protein.

INSTANT POT CHILI CON CARNE RECIPE: HOW TO MAKE IT



Instant Pot Chili con Carne Recipe: How to Make It image

Although multicookers can’t replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 7 cups

Number Of Ingredients 12

1 can (16 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 medium onion, chopped
1 cup beef broth
1 jalapeno pepper, seeded and minced
2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
Optional: Sour cream and sliced jalapeno

Steps:

  • Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

Nutrition Facts : Calories 248 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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