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1
Drain the pinto beans.
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2
Heat 1 tablespoon of the oil in the pressure cooker.
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3
Add half of the cubed meat and cook over moderately high heat until well browned all over; transfer to a plate.
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4
Repeat with the remaining meat and another tablespoon of the oil.
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5
Set the meat aside.
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6
Add the remaining 1 tablespoon oil to the cooker, along with the onion, red and green bell peppers, garlic, jalapenos and cumin seeds.
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7
Cook over moderately high heat, stirring frequently, until the vegetables soften, about 2 minutes; scrape up any browned bits sticking to the bottom of the cooker.
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8
Stir in the chili powder, oregano, cinnamon and bay leaves, then add the drained pinto beans, the reserved browned meat and the boiling water.
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9
Lock the lid in place and bring to high pressure over high heat.
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10
Lower the heat just enough to maintain high pressure and cook for 15 minutes.
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11
Turn off the heat and allow the pressure to come down naturally; do not quick-release, or the meat will toughen.
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12
Remove the lid, tilting it away from you to allow any excess steam to escape.
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13
Remove and discard the bay leaves.
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14
Stir the tomato paste into the chili and season with salt and black pepper, then simmer for a few minutes to blend the flavors.
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15
If the chili seems too soupy, set it aside for a few hours at room temperature.
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16
Alternatively, puree about a cupful of the beans and stir them back in.
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17
Stir in the cilantro just before serving.
