Who doesn’t love chili that’s made in 3 minutes and tastes like you’ve simmered it all day? (Adding sugar at the end of the cooking time helps to cut the acidity of the tomatoes….in case you’re wondering.) If you’re from the Midwest you know that any kind of chili must be served with a side of warm, delicious cinnamon rolls! But if you’re NOT familiar with that trend, you really should give it a try with my Speedy Cinnamon Rolls. The combination will not disappoint!
Pressure Cooker Hillbilly Chili
1-2 Tbs. chili powder (I used 1 Tbs. ancho chili powder, but any kind is fine)
2 lbs. ground round or ground sirloin
1 yellow onion, diced
1-inch cylinder of spaghetti or angel hair pasta, broken into 1″ pieces
46 oz. can tomato juice
1 Tbs. granulated sugar
In an electric pressure cooker (EPC) pot set on sauté setting, heat chili powder, stirring to keep it from scorching, 20-30 seconds, until very fragrant. (This technique is called “blooming” and really makes any spice much more potent!)
Add beef and onion to pot and sauté until beef is nicely browned; stir in spaghetti to coat it in the beef juices.
Add tomato juice to EPC pot, then give chili a quick stir. Lock EPC lid into place; choose High Pressure setting for 3 minutes. When timer sounds, perform a quick release to remove all pressure from the EPC. Remove lid and give chili a stir, adding granulated sugar, then season chili to taste with salt and pepper and serve… with Cinnamon Rolls!
Let’s Get You Cookin’,
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