Pressure Cooker Smoky Chili

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

Yields 8

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Ingredients

• 1/2 pound dried kidney beans
• 1 tbsp vegetable oil
• 3 cups chopped onion
• 1 3/4 cups chopped green bell pepper
• 3 garlic cloves, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 lb ground beef
• 3 tablespoons tomato paste
• 1 cup lager-style beer (such as Budweiser)
• 6 tomatillos, quartered
• 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
• 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Pato)
• 2 bay leaves
• 1 smoked ham hock (about 8 ounces)
• 1 1/2 tablespoons sugar
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup finely chopped cilantro (for garnish)
• 1/2 cup finely chopped green onions (for garnish)
• 2 ounces crumbled queso fresco (about 1/2 cup) (for garnish)
• 8 lime wedges (for garnish)

Instructions

1. Sort and rinse the kidney beans.
2. Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering. Add the onions, bell pepper, garlic, and 1/2 teaspoon salt to the pressure cooker. Saute the onions and garlic until softened, about 5 minutes.
3. Make a hole in the center of the onion mix and add the chili powder, cumin and oregano. Let sit for 30 seconds, then stir into the onions. Add the ground beef and tomato paste, stir to coat with the onions and spices, then add the beer. Cook, stirring often and scraping the bottom, until the beef just loses its pink color, about 3 minutes.
4. Stir the kidney beans, tomatillos, plum tomatoes and tomato sauce into the pot. Place the ham hock in the middle of the mixture and add bay leaves. Lock the lid on the pressure cooker and bring up to high pressure. Reduce the heat to maintain the pressure, and cook at high pressure for 12 minutes in a stove top cooker, 15 minutes in an electric cooker. Turn off the heat and let the pressure come down naturally, about 20 minutes. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
5. Remove and discard ham hock and bay leaves.
6. Stir in the black pepper and sugar, then taste and add salt if needed.
7. Garnish with cilantro, green onions, queso fresco and limes as desired.