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“Chili cooks in just 15 minutes when it's made in a multicooker. The beef gets infused with the flavors of chili powder and cumin. Shredded cheese, scallion and sour cream round out the meal, but feel free to garnish with whatever toppings you choose.”
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 red bell pepper, chopped
2 pounds lean ground beef
2 cloves garlic, minced
1 (6 ounce) can no-salt-added tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon red-wine vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon salt
1 cup low-sodium beef broth
1 (15 ounce) can low-sodium pinto beans, rinsed
6 tablespoons shredded Cheddar or Monterey Jack cheese (optional)
2 scallions, sliced (optional)
6 teaspoons sour cream (optional)
1Heat oil in a multicooker using sauté mode. (No sauté mode? See Tip.) Add onion, bell pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until the beef is no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth. Turn off the heat. Close and lock the lid. Cook on high pressure for 15 minutes. Release the pressure. Stir in beans. Garnish each serving with cheese, scallions and sour cream, if desired.
To make ahead: Refrigerate chili for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, red pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth and transfer the ingredients to your pressure cooker. Continue with recipe.