Pressure Cooker Chili Con Carne - Ninja

This ninja pressure cooker chili con carne delivers all the slow-cooked depth of classic chili in a fraction of the time.

Course Dinner, Lunch, Main Course

Cuisine American, Mexican, Tex-Mex

Diet Gluten Free

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 328kcal

500 g 1.1 lb lean ground beef
1 medium onion chopped
2-3 garlic cloves finely chopped
2 tablespoon cooking oil such as extra virgin olive oil
1 bell pepper diced
2 tablespoon tomato paste
1 can 400g (or 14 oz) diced or pureed tomatoes
1 can 400g (or 14 oz) red kidney beans rinsed and drained
250 ml (1 cup) beef stock or water use 2 cups, if you prefer your chili less thick.
1 small square dark chocolate - about 20g or 0.70 oz (optional)
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon chili powder
Salt and pepper to taste

Turn the Ninja pressure cooker to Saute mode and heat the cooking oil.
Add the chopped onions and sauté for 2-3 minutes, until softened.
Stir in the garlic and cook briefly until fragrant.
Add the ground beef and cook until browned, breaking it up with a wooden spoon or spatula.
Add the bell pepper then mix to combine.
Season with cumin, coriander, oregano, thyme, paprika, chili powder, cayenne, salt, and pepper. Stir to combine.
Mix in the kidney beans, beef stock, and dark chocolate (optional).
Pour in the diced tomatoes, tomato paste, (do not stir) to prevent a burn notice.
Close the lid, set the valve to Seal, and cook on High Pressure for 15 minutes.
Allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
Open the lid, stir well, and let the chili rest for a few minutes before serving.