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Directions:
1. Combine all seasonings in shallow dish.
2. Rub cubed beef with olive oil, coat with seasonings and toss to coat well.
3. Press “sear” button, set to 20 minutes, then press “start/stop” button.
4. Add remaining oil to Pressure Cooker and, working in batches, sear beef
on all sides and transfer to covered dish.
5. Add onions, garlic, chipotle peppers, tomatoes and beef stock to Pressure
Cooker and return all browned meat.
6. Close lid and lock in place.
7. Press “meat/stew” button, press “texture” once for 40 minutes, then
press “start/stop” button.
8. Once nished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally.
9. Carefully open lid and season chili with salt and pepper to taste.
10. Garnish with cilantro and serve.
Classic Chili Serves: 12-16
Ingredients:
2 tablespoon chili powder
2 teaspoon dried oregano
1 teaspoon ground, dried cumin
1 teaspoon smoked paprika
6 tablespoons olive oil
8 pounds boneless chuck or round
roast, cut into cubes
Salt and freshly ground pepper to taste
2 medium white onion, small diced
6 cloves garlic, minced
5-6 chipotle peppers in adobo sauce,
chopped
2 (28-ounce) can chopped tomatoes
2 cup low sodium beef stock
½ cup chopped fresh cilantro
Classic Chili
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