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Pork and Beef Chili
4 to 6 servings
On game day or a busy weeknight, make life easy with a pressure cooker chili that’s ready in no time. Rough ground or hand-chopped pork and beef are what makes this simple, authentic dish.
- 1 pound boneless pork butt, coarsely ground or chopped
- 2 pounds chuck roast, coarsely ground or chopped
- 2 tablespoons olive oil
- 1 package Wick Fowler’s Chili Kit
- 1 can petite diced tomatoes
- 1 teaspoon coarse salt
- 2 cans pinto beans (or mixed beans)
- Diced avocado, for garnish
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
- Chopped scallions, for garnish
- Salsa, for garnish
- Tortilla chips, for serving
- Combine the chili pepper, red pepper, cumin and oregano and paprika packets in a small bowl and mix well. Season the beef and pork with the spice mixture.
- Set pressure cooker to the saute setting; when hot, add oil.
- Add meat to the pot, in batches, and cook until browned, about 5 minutes per batch. Remove the meat to a bowl, using a slotted spoon.
- Add tomatoes, onion and garlic packet, salt and beans to the pot. Return meat to the pot. (Reserve the remaining corn masa flour packet for another use.) Set pressure cooker to high for 15 minutes. When done, select cancel and release pressure naturally.
- Serve topped with traditional garnishes such as tortilla chips, salsa, diced avocado, shredded cheese, sour cream and cilantro.
- Do not use regular ground pork or beef for this recipe. Either ask your butcher to coarsely grind the meat for you or roughly chop it into 1/4-inch pieces for best results.