Chili con Carne
This take on classic chili con carne with beans includes beef and chorizo sausage - a Spanish sausage with a smoky flavor imparted by smoked red peppers. I like to use fresh chorizo in this recipe. If you can't find fresh chorizo, substitute your favorite hot Italian sausage instead.Featured In My CookbookComfortable Under Pressure Jump to Recipe (or scroll for photos and riveting information...)
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Chili con Carne
- Prep Time: 20 m
- Cook Time: 20 m
- Natural Release: 15 m
- Total Time: 55 m
- Servings: 10
- 2 cups red kidney beans
- 2 tablespoons vegetable oil
- 2 pounds ground beef
- 1 pound raw chorizo sausage casing removed and crumbled
- 1 onion finely chopped
- 2 ribs of celery finely chopped
- 2 cloves garlic minced
- 1 Jalapeno pepper sliced
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1/2 teaspoon ground dried cumin
- 12 ounce lager beer
- 28 ounce canned whole tomatoes, drained and crushed by hand
- 2 tablespoons tomato paste
- 2 cups beef stock
- 2 teaspoons salt
- freshly ground black pepper
- 1/2 cup chopped fresh cilantro optional
- Place the beans in the pressure cooker and add enough water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
- Pre-heat the pressure cooker using the BROWN setting.
- Add the oil and brown the beef and chorizo in batches, setting the meat aside when brown. Add the onion, celery, garlic, Jalapeno pepper and spices, and cook for another few minutes. Add the beer, tomatoes, tomato paste, beef stock and return the beans and the browned meat to the cooker. Season with salt and pepper and lock the lid in place.
- Pressure cook on HIGH for 15 minutes.
- Let the pressure drop NATURALLY and carefully remove the lid.
- Season to taste again with salt and pepper. Serve with any of several garnishes: sour cream, fresh cilantro, shredded cheese, tomato salsa.