2 1/2 lbs beef chuck, cut into 1" cubes
salt and pepper to taste
1 TBS vegetable oil
1 onion, diced
3 cloves garlic, chopped
2 TBS ancho chile powder
2 tsp Spanish paprika
1 tsp ground cumin
1/2 tsp black pepper
1/2 tsp chipolte chile powder
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1 (10 oz) can diced tomatoes with green chile peppers (do not drain)
1 TBS tomato paste (my addition)
1 1/4 cups water
1 TBS Jiffy Corn Muffin Mix (my addition)
1 (16 oz) can dark red kidney beans, drained and rinsed (my addition)
1/8 cup chopped fresh cilantro (optional)
1/8 cup chopped green onions (optional)
sour cream (optional)
Heat 1 TBS oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5-10 minutes. (You may need to do this in 2 or 3 batches depending on the size of your skillet.) Transfer meat to the pressure cooker.
Heat 1 TBS oil over medium-low heat in the same pan you browned the beef in. Stir onion and garlic into the skillet; cook until almost translucent, 4-5 minutes (do not burn garlic). Stir in ancho chile powder, paprika, cumin, black pepper, chipolte chile powder, cayenne pepper and oregano; cook until fragrant, 2 minutes. Add the onion mixture to the meat in the pressure cooker. Add diced tomatoes, tomato paste and water to the meat; stir together.
Lock the lid of the pressure cooker. Set the cooker to high and cook for 20 minutes. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure and safely removing lid.
Stir beans and 1 TBS Jiffy Corn Muffin mix into the chili. Cook on high for 5-8 minutes (not under pressure) or until beans are tender and heated through.
Garnish with sour cream, cilantro and green onions if desired.
Makes 6 servings