PRESSURE COOKER CHILI

PRESSURE COOKER CHILI
　
1 lb. ground beef
2 tsp. olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5-oz) cans dark red kidney beans, drained and rinsed
2 (14-5-oz.) cans diced tomatoes, undrained
3 Tbsp. tomato paste
1 Tbsp. dark brown sugar
2 tsp. unsweetened cocoa powder
¼ tsp. crushed red pepper flakes, or to taste
2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. kosher salt, or to taste
2 cups water
　
Place ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8-10 minutes. Remove the ground beef, and drain off excess fat.
Return the open pressure cooker to the burner over medium heat, pour in olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3-4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Lock the lid, bring the cooker up to pressure, and reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on it’s own, 5-10 minutes.
When the pressure is fully released, remove the lid, stir the chili, and serve.
Yield: 6 servings.