We were out of town before the super bowl – arriving home shortly before the kickoff – and I needed to cook some good, hot chili, fast. So I got out the pressure cooker and made this batch in less than an hour. It’s the first time I’ve made chili in a pressure cooker. The flavors were well blended and the stew beef fell apart on my fork. If I hadn’t been in such a rush, I would have cooked it down for maybe 1/2 hour more after it was done. But the juices were so good we were slurping them up with a spoon. This is pretty hot – adjust jalapenos and Tabasco to taste.
Brown sausage in pressure cooker bottom. Add stew beef and brown. Drain if you like (I didn’t). Add chopped onion and garlic and cook for 5 minutes. Stir in remaining ingredients. Sprinkle with Tabasco – amount depending on how hot you like your chili.
Put the lid on the pressure cooker. Heat on high heat until pressure is reached. Cook for 25 minutes at pressure. Remove from stove and let pressure release on it’s own. Serve immediately.
If you eat dairy, sprinkle with cheddar and top with sour cream.
This was pretty good served with a glass of red wine. Next time, I’ll try pizza sauce instead of tomato sauce, replace the oregano and garlic with mint, and top with goat cheese along with the feta.
Chop the onion and garlic. Peel and cube the turnips and parsnips.
Brown the stew beef in olive oil and remove to crock pot with drippings. Add a bit more oil to the pan and saute onion and garlic for a few minutes. Add 1/2 c red wine to frying pan and heat, then add contents of pan to crock pot.
Add remainder of ingredients to crock pot and cook on high for 6 hours.
