If you’ve read any of my previous posts - you probably know I am a huge fan of using dried beans.  In fact the cost savings alone (versus buying canned beans) has probably paid for the pressure cooker itself!  So if that intrigues you - click HERE for a list of Bean Recipes - and click HERE for a list of all the recipes cooked in the pressure cooker! 


Ok ... here goes! 


Oh quick note ... I am a huge fan of jalapeño and poblano peppers.  I grow my own, including Serrano peppers and am loving having them in abundance!  You can substitute green peppers if that’s more your style - or whatever you love. 


Ingredients:


  1. - 1 pound ground turkey, seasoned with taco or chili seasoning and cooked

  2. - 1 Tablespoon vegetable oil

  3. - 1 small onion, diced

  4. - 1 jalapeño pepper, seeded and diced 

  5. - 1 poblano pepper, seeded and diced

  6. - 1/2 teaspoon salt

  7. - 2 (12 ounce) bottles light-colored beer - I used Corona Light

  8. - 1/3 cup chili sauce (in the ketchup aisle)

  9. - 1 Tablespoon Worcestershire sauce

  10. - 1 (4 ounce) can tomato sauce

  11. - 1 (10 - 14 ounce) can of diced tomatoes with green chilies

  12. - 1 packet store-bought taco seasoning (or your own blend)

  13. - 1 1/2 Tablespoons chili powder

  14. - 1 teaspoon beef bouillon granules

  15. - 1/2 cup dried pinto beans, soaked 4 hours = about 1 cup before cooking

  16. - 1/2 cup water

  17. - Drizzle of vegetable oil to control any foaming

  18. - Sour cream, shredded cheese and fresh tomatoes for garnish - optional


Directions:


Warm the oil in the pot of your pressure cooker.  Add the onion, jalapeño and poblano peppers and sauté until soft.  Add in the salt and cooked / seasoned turkey and stir to warm through (my turkey was cooked previously and frozen).


Pour in the beer, chili sauce and Worcestershire, stir to combine.  Add in the tomato sauce and tomatoes, stir.  Add in the taco seasoning, chili powder and beef bouillon - stir.  Add in the soaked beans and water - stir again.  Lastly - drizzle a little bit more vegetable oil over the top of the taco-chili and this time do not stir!  Lock the lid of the pressure cooker in place - and cook over High Pressure for 10 minutes.  Release the pressure naturally and carefully open the lid, tilting it away from you to avoid any residual steam.


If you want to thicken the taco-chili - you certainly can by making a slurry and adding it into the hot liquid.  Or you can just simmer it away until it reduces slightly.  If you make the taco-chili in advance and refrigerate it - it will definitely thicken up.  I like to have a little more liquid because I’m always conscious of what I am going to create with the leftovers - and I like options when I eat chili or taco-chili ... whether I serve it over rice or crushed tortilla chips or even some fresh tortillas.  Then it’s as simple as garnish how you please and enjoy a little twist on a classic!  ENJOY!!