To say I am loving my new Fagor Pressure Cooker is an understatement. It has become my new “go to” kitchen gadget. I am making things in ways I never have before because it makes it so much faster and easier! I have made chili for years – just with canned kidney beans. Who has time to soak beans overnight? Not me.
Electric Pressure Cooker Dump & Go Chili Recipe
I got to thinking – could I just dump everything in (raw beans and all)? Turns out you can! After a bit of tweaking I came up with a damn delicious chili that was better than anything I have had in a long time. Apparently, canned beans aren’t as good as the dried kind. My dump & go chili flavor was richer and the beans have a little snappy texture “bite” to them. The chili sauce is also richer and has that delicious second day flavor – the pressure cooker makes all the seasonings cook and marry together.
Dump & Go Chili Shortcuts
Don’t have a pressure cooker? No problem – substitute the dried kidney beans for canned. Cook on the stove for 30 minutes on a medium low heat. Make sure and stir frequently.
Don’t feel like measuring out all those chili seasoning ingredients? Don’t have them all? NO PROBELMO! You can get a Chili Seasoning kit here or at your local grocery.
Vegetarian? Substitute the chicken bouillon cubes for veggie bouillon cubes.
Don’t have a couple hours to cook? Most electric pressure cookers have a timer on them. This means you can put it all together in the morning and set the timer to go on a couple hours before you are ready to eat.
Prep time:
Cook time:
Total time:
Serves: 6 people
- 8 cups of water
- 16 oz Dried Kidney Beans
- 2 Chicken (or Veggie) Bouillon Cubes (makes 2 cups of broth)
- 12 oz Tomato Paste
- 1 Medium Onion
- Olive Oil
- 2 tbs Flour
- Chili Seasoning Mix - You can also use a Chili Seasoning Kit
- 1 tbs Chili Powder
- 2 tbs Cumin
- 1 tsp Cayenne Pepper (less if you don't like heat)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1.5 tbs Salt
- 1 tsp Oregano
- ½ tsp Sugar
- Optional Garnishes:
- Green Onion
- Shredded cheese - I used a "Mexican blend". Sharp cheddar or colby jack works just fine too.
- Radishes
- My pressure cooker has a simmer feature - most do. I like to turn it on as I add the initial ingredients. I like to make sure everything gets all mixed together.
- Add 7.5 cups of water to your electric pressure cooker, bouillon cubes, tomato paste and a generous splash of olive oil.
- Rinse your kidney beans in a strainer - remove any yucky beans and put into pressure cooker pot.
- Chop onion into small cubes - add it in and give everything a good stir.
- To thicken the chili a little you'll need to add some flour. Adding flour can be a pain - you'll need to do it this way. In a small mixing bowl (about cereal bowl sized) Add ¼ cup of warm tap water and then add 2 tsp of flour. Mix together really well - get out all the lumps. Add another ¼ cup of warm tap water, mix, and then add to the chili mixture.
- Rinse and wipe the mixing bowl - add all the chili seasoning mixture to the bowl and stir. Add to the pot.
- Stir it all together - put your pressure cooker lid on. Cook on high pressure for 85 minutes.
- Release the pressure in your cooker according to your models guidelines. Remove lid and give it a good stir. Serve it up with some garnishes or it's quite good on it's own!
I totally agree that having a pressure cooker at home is extremely convenient. By the way, your chilli looks absolutely delish. Good thing I saw it while reading the site of my friend!