My Mom made the best chili…more like soup than chili, yet still all the great flavors of chili, and made with lots of ground beef and beans.
Electric Pressure Cooker* Chili (Tastes-Like-Mom’s Chili)
1 Tbs. chili powder
2-3 lbs. lean ground beef
1 tsp. minced chioptles in adobo (or sub 1 Knorr chipotle cube)
1 Tbs. onion flakes
1 tsp. onion powder
2-3 cups chicken broth (I made mine using 2 tomato/chicken bouillon cubes by Knorr)
1 can white chili beans, drained
1 can diced tomatoes and green chilies, with juice
1 can petite diced tomatoes, with juice
kosher salt and freshly ground black pepper, to taste
In Electric Pressure Cooker (EPC) pot set on sauté setting, add chili powder. When chili powder is fragrant in a few seconds, add ground beef, chipotles, onion flakes, and onion powder. Crumble beef and cook until it is nicely browned and no pink remains; drain fats from beef.
Stir in broth, beans, and tomatoes; season chili to taste with salt and pepper, bringing chili to a boil.
Lock EPC lid into place and choose High Pressure setting for 5 minutes. When timer sounds, perform a natural release for 5 minutes, then a quick release to remove all remaining pressure from EPC. Remove lid, stir chili and serve garnished with your favorite toppings.
Let’s Get You Cookin’,
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