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Pressure Cooker Chili

June 3rd, 2012 at 19:22

This recipe is great for make-ahead lunches. I like to make a big batch on Sunday–it gets me and Husband to Thursday before we need to think about lunch again. It’s also perfect if you just bought a bunch of grass-fed beef and need to get it out of your freezer.

Start with 1.5-2 pounds of stew meat. I cut up a bone-in chuck roast and saved the bones in my freezer bag of stock bones. Brown them in a tablespoon or two of coconut oil in your pressure cooker, sprinkling them with salt and pepper as soon as you put them in. You’ll want to do this in batches; if you crowd the pan you won’t get a nice browned crust on the meat.

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Remove the meat when it’s browned and set it aside. Add a chopped large onion to the pan and cook until it’s soft, stirring frequently, about 8 minutes. Add a tablespoon or two of minced garlic and cook for another minute. Pour in three cups of beef stock and boil until it’s reduced by half. Stir in two pounds of raw ground beef–it will break up and start to brown in the stock as you stir.

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Add four tablespoons of chili powder. I don’t mean generic stuff labeled “Chili Powder,” I mean ground, powdered chili peppers, particularly a kind that has the name of the type of chili on the label. I used Guajillo, but Ancho or even Chipotle would work. You can knock this down to three tablespoons if you don’t like spicy chili. Toss in a heaping tablespoon of cumin, a teaspoon of cinnamon, a teaspoon of salt, and several healthy grinds of black pepper, then add a large (28 ounce) can of crushed tomatoes, a can of diced tomatoes with green chiles (I used Muir Glen), and 3/4 cup of salsa verde. Put the browned meat back in the pot. Bring your pressure cooker up to high pressure (15 psi) and cook for an hour, then let the pressure reduce naturally before removing the lid.

This will make six healthy-sized bowls. Serve with sliced avocado for a nice Whole-30 meal.

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If you don’t have a pressure cooker, you can do all this in a Dutch oven. After you put the meat back in, put a lid on it and simmer, stirring occasionally, for three hours.

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