It's a classic chili for a reason.
- 1 cup pinto beans, dry
- ½ cup kidney beans, dry
- 4 quarts water plus 3 tablespoons salt (for soaking beans)
- 2 tablespoons olive oil
- 1 pound ground beef, lean
- 2 cups fresh onion, chopped
- 1 red bell pepper, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon oregano, dry, crushed
- 1 tablespoon cumin
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 4 cups beef broth, reduced-sodium
- 1 can (14-ounce) diced fire roasted tomatoes
- 1 can (6-ounce) tomato paste
- Your choice of toppings
Two hours prior to cooking, place beans in 4 quarts water with 3 tablespoons of salt and allow the beans to soak for at least two hours. After two hours, drain and rinse beans.
On the sauté setting, heat oil in the bottom of the pot; brown ground beef until done. Rinse then prepare vegetables. Stir in onion, bell pepper and garlic; sauté until onion is soft, about two minutes. Add chili powder, oregano, cumin, salt, black pepper and cayenne pepper, and stir until fragrant, about one minute. Stir in broth, diced tomatoes, tomato paste and beans.
Pressure cook for about 20 minutes and then allow a natural pressure release for 20 minutes. Release any remaining pressure and remove lid. Cook chili on sauté setting until it thickens, stirring frequently, about five minutes. Serve with your choice of toppings.