Firehouse Chili

By: Bruce Weinstein and Mark Scarbrough

Firehouse Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Slow Cook
cuisine icon Notes
["Beyond
• For a 3-quart cooker, you must use 1/2 cup broth and halve the remaining ingredients.
• For an 8-quart cooker, you must keep the ingredients as they are but increase the broth to 1 1/4 cups—or simply increase all the ingredients by 50 percent.
• Serve with dollops of sour cream or plain Greek yogurt.
• And/or serve with spoonfuls of pickle relish, or even purchased India relish (a more savory version of pickle relish), as well as bottled hot red pepper sauce.
• Use a 50/50 mix of lean ground beef and lean ground pork."]
cuisine icon Keywords
30-60 min, 6 servings, chicken broth, contributed, cook 23 min, corn, dinner, dried oregano, easy, garlic cloves, green bell peppers, ground coriander, ground cumin, lean ground beef, main course, max pressure cook, modern, olive, or canola oil, plum or roma tomatoes, prep 15 min, pressure cook, red kidney beans, slow cook, standard chile powder, table salt, tomato paste, vegetable, yellow onion

prep icon Prep Time
15 min
cook icon Cook Time
23 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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