Chili is chili … right? Well, that’s what I used to think, but, over the years, I discovered that I was wrong. Very wrong! I have come to realize that there is about as much difference in chili preferences as there are people, or at least families. Some like thick chili, some like thin chili; some like chili with meat and some do not; some like chili with beans and, believe it or not, I’ve found people that swear that if you put beans in it, it’s no longer “real” chili. So, honestly, I just don’t know. What I do know is that the chili recipe I have used for years was, pretty much, what I considered to be “theeeeeeee chili.” It was the kind of chili I grew up with and always made.
Fast forward into present day and the latest craze of the electric pressure cooker (some use the name-brand version called Instant Pot). Along with this, let’s add in people’s desire for ease of preparation and then sprinkle this with a little yearning to try to eat healthier.
Several weeks ago, I was having a conversation with a friend about all of the above: The electric pressure cooker, easy recipes and the challenge of making healthier versions of old, familiar comfort foods. Through this conversation came the chili recipe that I’m going to share with you. I want you to know, I was a little more than skeptical about how my family would like it. After all, we had our tried and true chili recipe that we all knew and loved. But, I gave it a try because, as I said before, it was going to be easy, and I really had nothing to lose. That being said, I’m going to cut to the chase: We now have a new favorite chili recipe! And as a side note, if you happen to be counting Weight Watcher points and use very lean meat, this chili counts as zero! But don’t let the healthy factor scare you away. It truly is delicious!
Electric pressure cooker chili
1-1/2 pounds ground meat (beef, chicken or turkey…the leaner the meat the healthier the chili, and I’ve found the flavor isn’t affected in any way)
Two 15 ounce cans black beans (rinsed and drained)
Two 15 ounce cans kidney beans (rinsed and drained)
Two 15 ounce cans pinto beans (rinsed and drained)
Three 10 ounce cans Rotel original diced tomatoes and green chilies
15 ounce can tomato sauce
1/2 tablespoon cumin
1/2 tablespoon oregano
1 tablespoon chili powder
2-3 cloves garlic (minced)
1 medium onion (diced)
1 lime (juice only)
Place ground meat in your pressure cooker and use the sauté or brown setting to cook the meat. Drain well and return it to the pressure cooker. Pour all of the other ingredients into the pressure cooker, stir, and squeeze the lime juice on top. (I used Real Lime juice from a bottle).
Place the lid on your pressure cooker, making sure the pressure valve is closed, and select the Meat/Stew or Beans/Chili setting on the machine. Start the machine and let it cook for the pre-set time (usually 20-35 minutes depending on your cooker).
When the machine shuts off, let the pressure release naturally, and it’s ready to serve with your preferred choice of condiments. ♦