I love making chili – it is easy to make and tastes even better after a few days in the refrigerator, making it a perfect option for easy leftovers. I personally love using the pressure cooker for chili (surprise, surprise, since it is my favor appliance in the kitchen!) — I’ve made chili countless times on both the stovetop and with the pressure cooker, and it always comes out more flavorful and balanced in the pressure cooker. This week, I topped my chili with cilantro, guacamole, and a little bit of US Wellness Meat’s raw, grass-fed sharp cheddar cheese.
You could easily make this recipe with only 1 or 2 types of meat (most of the time, I make mine out of ground turkey), but I love the way these three varieties work together.
Prep Time: 10 min
Cook Time: 1.5 hours (pressure cooker) or 2.5 hours (stovetop)
- 1 lb lean ground pork
- 1 lb lean grass-fed beef (I like the Strauss 93/7 lean ground beef)
- 1 lb ground turkey
- 1 small yellow onion, finely diced (I used my chopper to get uniform, small cubes)
- 1/2 red bell pepper, finely diced
- 1/2 poblano pepper, finely diced
- 3 cloves garlic, minced
- 4 T ground ancho powder (or chili powder)
- 1 T paprika
- 1.5 T cumin
- 1/2 tsp cayenne
- 1/4 tsp chipotle powder (optional)
- 1/2 tsp oregano
- 1.5 T salt
- 3 dried ancho chilies
- 10 cherry tomatoes
- 1.5 c water
- guacamole (recipe below)
- cilantro to garnish (optional)
(1) Combine all the dried spices together. Mix well and divide into two (approximately) equal amounts.
(2) Brown the meat on medium high heat for about 10-15 min.
(2) While the meat is cooking, combine the cherry tomatoes and dried ancho peppers with the 1.5 c water and bring to a boil.
(3) Add the onion, peppers, garlic and half the spices to the meat, and cook for an additional 10-15 min, stirring occasionally.
(4) When the tomatoes and peppers are soft (usually, the skins of the tomatoes will start to peel back, like below), remove them from the heat and puree with an immersion or regular blender (Note: the hand blender is much faster and easier to clean up – totally worth the investment if you cook a lot!).
(5) When the meat is done browning, add the tomato/ancho paste and the remaining half of the spices. Cover and cook on level 2 of the pressure cooker for an hour (or for two hours on the stovetop.) You could easily eat this chili after ~30-1 hour of cooking, but the flavors just get better the longer you let it cook.
The secret to my guacamole is lime juice and a tomatillo – they add a tanginess to the avocado and the lime helps preserve the green color.
- 2 large or 3 small avocados
- 4 sprigs cilantro, minced
- 1 shallot or 1/2 small yellow onion, finely diced
- 3 cherry tomatoes, finely diced
- 1 tomatillo
- 1/2 serrano pepper, minced
- Zest of 1/2 lime + 1 tsp lime juice
- salt to taste
(1) Using a molcajete or mortar and pestle, mash together the avocados, cilantro, lime zest/juice, and salt. I like to leave mine a little chunky, but you can make the avocados as smooth or as thick as you prefer.
(2) Add the other ingredients and mix well.