Bob's Beef Chili
Ingredients
- 2 tablespoons olive oil ⓘ
- 2 pounds beef chuck roast boneless ⓘ
- 1 clove garlic minced
- 3 cups onions chopped ⓘ
- 1 each green bell peppers cut into strips ⓘ
- 1 dash red pepper flakes ⓘ
- 28 ounces tomatoes, canned chopped ⓘ
- 1 teaspoon oregano dried ⓘ
- 2 each bay leaves ⓘ
- 1 1/2 tablespoons chili powder ⓘ
- 18 teaspoon nutmeg ground ⓘ
- 1 teaspoon salt or to taste ⓘ
Instructions
- Heat 2 tablespoons oil in the cooker.
- Over medium-high heat, bronw the meat in 2 to 3 batches.
- Remove to a platter and set aside.
- Adding more oil if necessary, saute the garlic, onions, green pepper, and hot pepper (if desired) for 3 min utes, scraping up any browned bits from the bottom of the pan.
- Return the brow ned meat to the pot and add the tomatoes.
- Stir in the spices and salt.
- Lock the lid in place and over high heat bring to high pressure.
- Adjust heat teaspoon o maintain high pressure, and cook for 16 minutes.
- Let the pressure drop natur ally, about 10 minutes.
- Do not use a quick release method.
- Remove the lid, ti lting it away from you to allow any excess steam to escape.
- Test the beef for doneness.
- If it is not sufficiently tender, lock the lid bac k into place an dreturn to high pressure for a few more minutes.
- Again, let th e pressure drop naturally.
- When done, remove the bay leaves and cinnamon sticks.
- Stir in the kedney beans (if desired) and ciantro.
- If the stew is too thin, gradually whisk in the cornmeal while boiling over medium heat until thickened.
- Pass the Cheddar cheese and chopped onions on the side, if desired.
Nutrition & Diet Analysis (per serving)
767
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).