Michelle’s Kitchen
Michelle’s Kitchen
This chili comes together very quickly using leftover Zesty Pinto Beans. It’s a full-flavored chili that keeps you satisfied all night! Perfect on a cold day!
Here’s how I put this together:
Tuesday, February 28, 2012
Zesty Beef & Bean Chili
Ingredient List:
- 2 lbs ground beef
- 1 sweet onion, diced
- 4 or 5 garlic cloves, minced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ancho chili powder
- pinch cayenne pepper
- 28 oz can tomato puree
- 4 cups beef broth
- 2 1/2 to 3 cups leftover Zesty Pinto Beans
- 2 teaspoons vegetable base
- 2 tablespoons masa mixed with 3 tablespoons cold water to form a slurry
- Garnishes of choice
Directions:
Brown ground beef in pot of pressure cooker. Once browned, add diced onion and minced garlic. Stir. Add chili powder, cumin, oregano, ancho chili powder and cayenne pepper. Stir and cook until onions are softened and spices have released their flavors and are aromatic.
Add tomato puree, beef broth and Zesty Pinto Beans. Stir to combine and add vegetable base, stirring until it fully dissolves. Add a small drizzle of oil to the top of the liquid before locking the pressure cooker lid in place.
Cook over High Pressure for 8 minutes. Release the pressure naturally. Carefully open the lid, tilting it away from you to avoid any escaping steam.
Mix the masa slurry into the simmering chili and stir until thickened. Taste and adjust any seasoning. Garnish as you so desire and dig in! ENJOY!!!