Recipe Category: Chili
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Bison Bean Chili With Corn Salsa Pressure Cooker Recipe
Ingredients
SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 12 minutes at HIGH pressure
CHILI
- 2 tablespoons olive oil
- 1½ pounds ground bison
- 1 large white onion, chopped
- 1 (28-ounce) can diced tomatoes in juice, undrained
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon ground allspice
- 1¼ cups dried black beans, soaked, drained, and rinsed in cold water
- ¾ cup dried pinto beans or kidney beans, soaked, drained, and rinsed in cold water
- 4 cups beef broth
- 2 canned chipotle peppers in adobo sauce, chopped
- 1 poblano pepper, seeded and chopped
TOPPINGS
- corn Salsa.
- sour cream.
- shredded Cheddar cheese.
- corn chips.
Method
- In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
- Add the ground bison and onion and cook, breaking up any clumps, until the meat has lost its pink color and the onion begins to soften, about 5 minutes
- Add the tomatoes and their juices, spices, beans, broth, and chiles
- Stir to combine
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 12 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- The beans should be tender but still be slightly firm to the bite
- Season to taste with salt and pepper
- Serve the chili hot, with the toppings in bowls for diners to customize their own

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