Cold wintry weather makes us long for comfort foods and chili is one of the most popular. I made this in my pressure cooker as adapted from Lorna Sass’ Black Bean Chili recipe from Great Vegetarian Cooking Under Pressure. If you don’t have the time or inclination to cook beans from scratch, canned beans can easily be added to your chili. You want to cook your meat until it is brown and then add it and any juices to the stock pot.
Add the remaining ingredients and simmer for 3 hours with pot almost completely covered. This delicious and nutritious low-carb chili is filled to the brim with healthful vegetables such as onion, carrot, celery, and tomatoes, plus sweet-tart apples. If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button).
Make Rachael’s beef and spicy sausage chili a day or two before kickoff, then bring it to room temperature before reheating it with a bit of water. In a large pot with a heavy bottom, saute bacon over medium heat until it’s brown and has given up its fat. The Southwestern White Chili recipe uses canned instead of dried beans for a quicker-fixing chili.
Once they are soft, add your remaining ingredients (but leave the kidney beans for now). The cool thing about any classic recipe is that it can work as a great base for variations! I’ve never even used or owed a pressure cooker before so this is all me to me. This chili recipe has directions that are clear and easy to follow, so I felt fine jumping right in, and the results were amazing.
I entered your chili this year (with a couple modifications) and got enough votes to win 1st, 2nd, and 3rd place. Chili plays a very important role in almost every recipe; surely one cannot eat a dish that does not have at least a splash of chili powder, paste or the whole chili itself.