This thick beef chili Colorado is cooked quickly and to tender perfection using a pressure cooker.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
358 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon vegetable 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 to 10 minutes. Transfer to plate and set aside.
Step 2
Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
Step 3
Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
Step 4
Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.
Ingredients
1 tablespoon vegetable oil
salt and ground black pepper to taste
1 onion, diced
1 teaspoon ground cumin
1 (10 ounce) can diced tomatoes with green chile peppers
