Firehouse Chili


  • 2 tbsp olive, vegetable, corn, or canola oil
  • 2 medium green bell peppers
  • 1 medium yellow onion
  • 2 medium garlic cloves
  • 2 lbs plum or Roma tomatoes
  • 1/4 cup standard chile powder
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp table salt
  • 15 ounce red kidney beans
  • 3/4 cup chicken broth
  • 2 lbs lean ground beef
  • 1/4 cup tomato paste
  • Press Saute, set time for 10 minutes.
  • Pour the oil into a 6-quart cooker to warm for a minute or two. Then add the bell pepper, onion, and garlic. Cook, stirring often, until the onion softens, about 5 minutes. Stir in the tomatoes and continue cooking, stirring several times, until they begin to soften, about 2 minutes.
  • Stir in the chile powder, oregano, cumin, coriander, and salt until fragrant, just a few seconds. Add the beans and broth, then crumble in the ground beef and stir well. Turn off the SAUTE function and lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Bean/Chili or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.
  • Option 3 Slow Cook
    Press Slow Cook option on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours)
  • If you’ve used a pressure setting, when the machine has finished cooking, use the quick-release method to bring the pot’s pressure back to normal.
  • Unlatch the lid and open the cooker.
  • Press Saute, set time for 5 minutes.
  • Stir in the tomato paste. Bring to a full simmer, stirring all the while. Stir for 2 or 3 minutes at a full simmer until a little bit thickened and almost irresistible. Turn off the SAUTE function and remove the hot insert from the cooker to stop the cooking.
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