Best Mogul Beef Chili Recipes
PRESSURE COOKER CLASSIC BEEF CHILI
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
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
MOGUL BEEF CHILI
Make and share this Mogul Beef Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 6h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat 2 T of the oil in a large heavy skillet or Dutch oven over medium heat.
- Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes.
- Cook until the vegetables have softened, about 6 minutes.
- Scrape the vegetables into the slow cooker insert.
- Return the skillet to med-high heat and add the ground beef.
- Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes; transfer to the slow cooker.
- Return the skillet to med-high heat and add the remaining tablespoon oil.
- Salt and pepper the cubed beef on all sides.
- When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer.
- Brown the cubes well on all sides, 5-7 minutes, and then transfer to the slow cooker.
- Return the skillet to med-high heat and add ¼ cup water.
- Scrape the skillet with a wooden spoon as the water boils, loosening all of the cooked bits from the bottom.
- Pour the liquid into the slow cooker.
- Add the diced and crushed tomatoes and the beans, stir everything together, cover, and cook on HIGH for 6 hours, or until the beef cubes are fork tender.
- Remove the largest chunks of beef one at a time to a plate.
- Using two forks, shred the meat, then replace it in the pot.
- Stir the chili and serve hot.
Nutrition Facts : Calories 608.3, Fat 23, SaturatedFat 6.8, Cholesterol 111.1, Sodium 405.3, Carbohydrate 54.4, Fiber 17.4, Sugar 6.8, Protein 51.8
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