-
1
Heat the oil in a 4-quart or larger cooker.
-
2
Stir in the cumin seeds and toast for 20 seconds.
-
3
Add the ground meat in small batches, stirring vigorously after you add each batch.
-
4
Use a long-handled fork or spoon to break up and crumble the meat.
-
5
Continue cooking over high heat until the meat is brown.
-
6
Stir in the onions and water.
-
7
Take care to scrape up any browned bits sticking to bottom of cooker.
-
8
Blend in 3 tablespoons of the chili powder and the cocoa.
-
9
Add the chorizo and bell pepper.
-
10
Pour the tomatoes on top.
-
11
Do not stir after adding tomatoes.
-
12
Lock the lid in place.
-
13
Over high heat bring to high pressure.
-
14
Reduce the heat just enough to maintain high pressure and cook for 4 minutes.
-
15
Turn off the heat.
-
16
Quick-release the pressure.
-
17
Remove the lid, tilting it away from you to allow steam to escape.
-
18
Stir in the garlic, oregano, and salt and pepper to taste, plus the additional chili powder if needed.
-
19
Simmer the chili uncovered, stirring occasionally, until the flavors are integrated, 3 to 5 minutes.
-
20
Serve in bowls or lift mixture with a slotted spoon and set into taco shells.
-
21
Accompany with the garnishes of your choice.
-
22
Variations
-
23
For a hotter chili, add a pinch of ground chipotle or cayenne pepper after cookingor stir in chopped fresh jalapenos.
-
24
Transformations (Follow basic recipe except as noted.)
-
25
Chili with Beans: After pressure release, stir in 1 1/2 cups firm-cooked pinto, kidney, or black beans, or 1 can (15 ounces) drained and rinsed.
-
26
Cuban-Style Chili (Picadillo): Reduce chili powder to 2 tablespoons and add 1/3 cup raisins.
-
27
After pressure release, stir in 1/2 cup coarsely chopped pimento-stuffed olives along with garlic.
-
28
Garnish with chopped fresh cilantro.
-
29
Serve over rice.
-
30
Curried Lamb or Beef with Potatoes (Keema Alu): Use ground lamb (sometimes sold as lamb patties) or beef.
-
31
Omit chili powder, cocoa, chorizo, and green bell pepper.
-
32
Add 2 pounds scrubbed or peeled Yukon Gold or red-skinned potatoes that have been cut into 3/4-inch chunks and 10 ounces fresh or frozen cut green beans.
-
33
After adding tomatoes, sprinkle 1 1/2 tablespoons curry powder and 1 teaspoon salt on top.
-
34
After cooking, eliminate garlic and oregano and stir in 3 tablespoons chopped fresh cilantro, 2 teaspoons grated fresh ginger (optional), and more curry powder, if needed.
-
35
If you wish, thicken stew by stirring in 1/2 to 1 cup yogurt.
-
36
Serve over rice.
-
37
Instead of optional garnishes, accompany with mango chutney or an Indian pickle, such as lime or eggplant.
-
38
(I recommend Pataks brand for both.)
