Easy Slow Cooker Chili: A Pressure Cooker Twist
Hearty and comforting slow cooker chili packed with beef, two kinds of kidney beans, and the perfect blend of spices—easy to make in a pressure cooker for maximum flavor with minimal effort.
Equipment
- 1 slow cooker 6 or 7-quart recommended
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 2 lbs lean ground beef
- 1 large yellow onion finely chopped
- 3 cloves garlic finely minced
- 2 cans diced tomatoes with green chilies 14.5 oz each
- 3 cans tomato sauce 8 oz each
- ½ cup beef broth
- chili powder, cumin, paprika, cocoa powder, sugar, coriander varied teaspoon amounts
- 1 can dark red kidney beans drained and rinsed (15 oz)
- 1 can light red kidney beans drained and rinsed (15 oz)
Instructions
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the ground beef while breaking it into crumbles.
- Add chopped onion and minced garlic to skillet. Sauté for 3–4 minutes until onions are soft.
- Transfer beef and onion mixture to slow cooker. Add diced tomatoes, tomato sauce, and beef broth.
- Stir in chili powder, cumin, paprika, cocoa powder, sugar, and coriander. Mix until well combined.
- Seal the pressure cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Let it slow release.
- Quick release pressure, open lid, and adjust salt or pepper to taste. Serve hot topped with shredded cheddar if desired.
Notes
Serve warm with sour cream, shredded cheddar cheese, green onions, or tortilla chips for added flavor and texture.