Featured Recipe
Dual Meat Chili Pressure Cooked
By Kate
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Red beans soaked overnight, pork shoulder cubed and seared, lean ground beef browned with aromatics and spices. Tomatoes and stock combined, cooked under pressure for a rich, hearty chili. Uses cocoa powder and smoked paprika for depth, cumin for earthiness, and jalapeño with optional cayenne for heat. Adapted quantities and swapped chicken broth for vegetable stock, cumin replaced with coriander, adding chipotle pepper for smoky notes. Natural pressure release retains flavor, final seasoning adjustments recommended. Serve over rice, tortilla chips or baked potatoes. Nut free, dairy free, gluten free, egg free. Efficient layering of flavors, textures, and vibrant color with minimal hands-on time.
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Prep:
50 min
Cook:
40 min
Total:
Serves:
8 servings
chili
pressure cooker
meat
Tex-Mex
low-and-slow
Introduction
Beans swollen from the soak, plumped, ready to hold flavor. Fat trimmed pork cubed, browned over moderate heat, proteins sealing their juices; don’t crowd pan or you’ll stew instead. Ground beef crumbled and seared till browned, no pink in sight. Aromatics chopped finely—onion, serrano, garlic—all hit the hot oil to release enticing smells, started to soften before spices join in. Chili powder, cocoa, smoked paprika—spices toasted briefly, releasing oil and intensifying depth. Tomatoes and broth adding liquid boundary for pressure cooking; the sealed vessel will coax beans tender and pork melting. After cook, do not rush pressure release; natural vents beads of steam slowly escaping, flavors marrying quietly. Season to final taste, spice level personal. Serve layered on starch or with crunch. Leftovers richer next day. This is the kind of chili with body — dense, layered, boldly flavoured.
Ingredients
About the ingredients
Soaking beans overnight is non-negotiable for even cooking and digestibility unless you use canned legumes—rinse well. Pork shoulder is key here for its marbling and cut richness; avoid lean pork loin or you’ll miss fat melting. Ground meat should be lean but not ultra-lean; a little fat improves mouthfeel. Serrano adds fresh heat different from dried chili powder. Substitute chipotle powder for cayenne to add a smoky note if you want a twist rather than just more heat. Cocoa powder is essential for that dark complex background; natural unsweetened only. Chicken broth replaced here with vegetable broth—vegan friendly and less overpowering. Smoked paprika chosen over sweet because it matches with chipotle for smoky layers. Fresh garlic always better than powder for punch and aroma. Olive oil best choice for sauté; otherwise neutral oils.
Method
Technique Tips
Soaking beans overnight does two things simultaneously—reduces gas-causing compounds and shortens cooking time. Use cold water, keep beans submerged with a plate or small bowl if needed. Browning pork precedes mixing of other ingredients to build flavor through Maillard reaction; brown bits left at bottom are precious and should be deglazed. Don’t skip removing pork before cooking beef or you’ll crowd pan and steam instead of sear; results in bland color and texture. Toasting spices activates oils and compounds that create flavor complexity—don’t throw them in raw. Release pressure naturally or beans remain firm and tough. After releasing, test a bean by squeezing—should be soft but not exploded. Adjust thickness by simmering without lid if needed, because pressure cooker liquids do not reduce much during cooking. Final seasoning critical—season lightly before cooking as tomato and broth dilute but adjust after. Use chipotle powder cautiously—smoky heat can dominate. Cool leftovers skimming fat layer isolates flavor and improves texture after reheating.
Chef's Notes
- 💡 Use soaked beans for even cooking. Add salt after flavors meld. Check doneness by squeezing beans—should not burst but have a slight give. Don’t skip this or you could end up with firm beans too tough.
- 💡 Don’t crowd when browning meats. Do it in batches for a good sear. Key for flavor! Brown bits left in the pot? Important! Deglaze them for rich depth in sauce. Skip this and lose flavor.
- 💡 If sauce feels thin after cooking, reduce by simmering. No lid! This helps thickening. Cooking time might vary—pressure cookers vary in power. Watch for bubbling and adjust timing.
- 💡 Use chipotle powder for a smoky kick, but be cautious! Too much heat can overpower. Blend spices well before adding beans to ensure even distribution. Heat builds through layers.
- 💡 Feel free to substitute meats. Ground turkey works, but texture will change. Avoid using too-lean proteins; they lack fat for that depth. And as for beans—pinto beans also work well.
