Thanks to the wonders of pressure cooking, this chili can be on your table in 20 minutes, and I promise you it will taste as complex as one that simmered on the stove for hours. I used ground bison because we love it and it’s always available in our grocery store, but of course you can use ground beef or a mixture of beef and pork. I don’t think turkey will work well without some major adjustments because the meat needs to have some fat to stand the high pressure cooking without drying up. If you want to make this in a regular pan, simply increase the cooking time, use the method you normally do for chili. I adapted this recipe from several sources, using tips from cookbooks such as Hip Pressure Cooking and Pressure Cooker Perfection. For those interested, this recipe is Paleo-friendly. Not exactly low-carb due to the amount of tomatoes, but I’d say not that heavy in the carb department either.
(from the Bewitching Kitchen)
2 tablespoons grapeseed oil
1 shallot, diced
salt and pepper
1 to 2 tablespoons chili powder (to taste)
1 teaspoon cumin
1 pound ground bison
1/4 pound Italian sausage, mild
1 can crushed tomatoes (28 ounces)
1 cup water
Heat the oil in a large skillet, saute the shallots seasoned lightly with salt. When they pieces are translucent and fragrant, add the chili powder and cumin, mixing constantly for a minute or so. You can do this initial step in the pressure cooker itself, but I prefer to use a pan with a larger surface.
Add the ground bison and sausage, increasing the heat to high. Cook them until they are no longer pink, but do not let them get brown. Stir the tomatoes and water, transfer everything to the pressure cooker.
Close the pan, bring the pressure up and cook under pressure for 12 minutes. Release the pressure quickly by running the pan under cold water in the sink or using another method available for your pan. Open the pan, if the chili is too liquid simmer for a few minutes until it reaches the consistency you like. If too thick, add a little more water. Taste for seasoning and adjust if necessary.
to print the recipe, click here
Comments: We both loved this recipe, but I decided I loved it more than Phil, so leftovers were all mine, and enjoyed several days in a row for lunch. I don’t know about you, but we like to have variety at dinner time. We never repeat the same meal two days in a row. But I can have the exact same lunch for five consecutive days and see absolutely nothing wrong or boring with it. Go figure…
Chili in general is quite substantial, and this one is no different. I normally serve it with slices of avocado, a little grated cheese and call it a day. But of course, a piece or two of cornbread could go well too. As usual with chili, you can make it furiously fiery by adding more chili, cayenne, maybe shake some Sriracha on top. Particularly with meat as flavorful as bison, we prefer to use a lighter hand with the seasoning, and added only one tablespoon of chili powder. It does get better with each passing day, I can vouch for that!
ONE YEAR AGO: In My Kitchen, December 2014
TWO YEARS AGO: Braised Fennel with Saffron and Tomato
THREE YEARS AGO: Revenge of the Two Derelicts
FOUR YEARS AGO: Grilling Ribbons
FIVE YEARS AGO: Peppery Cashew Crunch
SIX YEARS AGO: Baked Shrimp and Feta Pasta