MexiCali Chili Recipe
1 lb. ground beef (Ideally 90/10 fat content ratio)
1 Cup beef broth (use stock or no salt for less sodium).
1 Medium onion, chopped
2 x 14.5 oz cans of diced, fire roasted tomatoes
1 x 16 oz can of seasoned black or pinto beans, drained
1 Finely chopped jalapeno or half green pepper (optional)
1 North Shore Flavors MexiCali Spice Packet
2 Tablespoons olive oil
Select the Sauté HIGH setting and add about 1 tablespoon of oil. Once the pot is hot and the oil begins to smoke, add half of the meat, allowing it to crisp. Once browned, remove meat from the pot and set aside in a bowl. Add the second half of the meat and brown.
Add another tablespoon of oil and sauté onions until slightly soft. Deglaze the pot by pouring in 1 cup of beef broth. Add the spice blend packet and stir. Make sure you scrape the bottom with a spoon to remove all the flavorful bits. Add browned ground beef and chopped jalapeno and stir.
Next, add two cans of un-drained, crushed tomatoes ON TOP. Just leave them on top and do not stir them with the other ingredients. This is to eliminate possible burning during pressure cooking.
Seal, cook on high pressure for 15 minutes. Natural pressure release for an additional 10 minutes.
(If you're using a slow cooker, follow the steps above. You can use a large frypan to brown the meat. Add the drained beans with all other ingredients to the slow cooker, stir and mix together. Cook on high for 8 hours).
After releasing pressure, open the lid and add the can of drained chili beans. Stir. Set to Sauté MEDIUM, cover and let simmer for an additional 10 minutes. Stir often. When the tomato chunks are mostly melted down, it’s ready!
Serve with finely diced raw onion, shredded cheddar cheese, and sour cream. I also like to add a little finely shredded lettuce (Romaine or Iceberg). For a heartier meal, serve over an open baked potato. You can also spread it over loaded nachos for game day!