Major Cojones Chili Recipes

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PRESSURE COOKER CLASSIC BEEF CHILI



Pressure Cooker Classic Beef Chili image

Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne - or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 pound ground beef
2 teaspoons kosher salt, more as needed
1 large onion, diced
1 green bell pepper, seeded and diced
1 jalapeño, seeded or not, diced
4 cloves garlic, finely grated or minced
2 tablespoons chili powder
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 (13.5-ounce) can diced tomatoes
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
1/3 cup chopped cilantro leaves and tender stems
Fresh lime juice, to taste
Sour cream, for serving
Cubed avocado, for serving (optional)
Pickled jalapeño, for serving (optional)

Steps:

  • Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
  • Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
  • Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
  • Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 6 grams, TransFat 1 gram

MAJOR COJONE'S CHILI



Major Cojone's Chili image

Make and share this Major Cojone's Chili recipe from Food.com.

Provided by Your Sangoma

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 18

1 lb bacon, diced into 1-inch pieces
2 lbs pork sausage
3 lbs ground beef
4 jalapeno peppers, coarsely chopped
1 green bell pepper, coarsely chopped
4 garlic cloves, finely chopped
2 (28 ounce) cans chili beans
2 (15 ounce) cans crushed tomatoes
3 lbs onions, finely chopped
1 (28 ounce) can tomato sauce
1 tablespoon black pepper
3 tablespoons red chili powder
1 tablespoon crushed red pepper flakes
1 cup ketchup (recommended -- Heinz Kickin' Hot Ketchup)
4 dashes hot sauce
3 tablespoons Worcestershire sauce
1 cup water
1 cup sugar

Steps:

  • In a large frying pan, cook bacon until crispy; drain and add to a large pot.
  • Then brown the sausage in the frying pan; drain and add to pot with bacon.
  • Then brown the ground beef; drain and add to the pot with the other meats.
  • Add all the remaining ingredients to the pot, and simmer for 4 to 6 hours for best results.

Nutrition Facts : Calories 1027.9, Fat 55.6, SaturatedFat 19.3, Cholesterol 157.3, Sodium 1932.7, Carbohydrate 81.6, Fiber 12.6, Sugar 30.4, Protein 53

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