Great chili should have bold, long-simmered flavor, even if it’s made with convenient ground beef. The multicooker was the perfect way to achieve this with a minimum of hands-on time.
A combination of chili powder, cumin, and garlic was all we needed to give the chili great spice flavor. We used crushed tomatoes plus chicken broth for a base with the proper consistency.
Browning the beef is standard in many chili recipes, but we found that the browned meat overcooked easily in either the intense heat of the pressure cooker or the prolonged heat of the slow cooker. To avoid this, we mixed it with a panade (a mixture of bread and milk) to help it stay moist, and sauteed the meat just until it lost its pink color.
Serve with your favorite chili garnishes.
Start to finish, Pressure Cooker: 50 minutes
Start to finish, Slow Cooker: 4 hours 30 minutes
1 slice hearty white sandwich bread, torn into 1 inch pieces
2 tablespoons whole milk
Salt and pepper
1 pound 85 percent lean ground beef
2 tablespoons vegetable oil
1 onion, chopped fine
2 tablespoons chili powder
2 teaspoons ground cumin
4 garlic cloves, minced
1 cup chicken broth, plus extra as needed
2 (15 ounce) cans kidney beans, rinsed
1 (28 ounce) can crushed tomatoes
Nutrition information per serving: 436 calories; 156 calories from fat; 17 g fat (5 g saturated; 1 g trans fats); 52 mg cholesterol; 824 mg sodium; 43 g carbohydrate; 14 g fiber; 6 g sugar; 29 g protein.
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