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.
Pressure Cooker Chili
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.
I’m obsessed with my pressure cooker. This is the third day I’ve cooked a savory main dish with a cook time of 15 to 25 minutes. Sunday, it was chili. Monday, it was Thai chicken (I’ll post on that later). Last night was beef stew. I adapted this recipe from food.com. It’s fun to find a recipe and modify it for Paleo. I’ve put an asterisk * next to my modifications.
The savory beef stew was delicious, filling, and the stew beef was fall-apart-on-your-fork tender.
Pressure Cooker Beef Stew
Cut beef into 1 inch chunks. Heat oil in bottom of pressure cooker until hot, and add meat. Brown for about 5 minutes, stirring.
Add chopped garlic and stir for 1 minute. Add chopped garlic and stir for 1 minute. Add onions, carrots, celery, turnips, salt, pepper, parsley, beef broth, and wine.
Bring to pressure over high heat.
Let pot cool on its own, and serve.
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.
Sauté onions and garlic in olive oil.
Mix meat, egg, onions, garlic and spices in a large bowl.
Spread meat mixture thinly in the bottom of a large pan.
Bake meat ‘crust’ for 10 minutes at 450. Crust will shrink to approximately 50% of its original size.
Spread tomato sauce, then add toppings. Sprinkle liberally with feta and bake for 5-8 more minutes.
I made this yesterday, and everyone liked it, including the kids.
Crock Pot Beef Stew
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.
We had this last night with grilled tuna, grilled shrimp, and fresh pineapple. Mmmm.
Spinach with Garlic and Feta
Heat skillet. Add oil and garlic, sautéing garlic for a couple of minutes.
Add approximately half of the spinach to the pan and stir until wilted. Add more spinach and repeat. You can cover it to hasten the process.
Season with salt and pepper.
Sprinkle with Feta and place in the broiler until cheese is slightly browned.