Stadium Chili - Pressure Cooker

2 cups (1 lb) pinto beans
3 tbsp olive oil
1½ cups onion, chopped
2 doves garlic, minced
1½ cups green bell pepper, cored, seeded and chopped
1½ cups red bell pepper, cored, seeded and chopped
1 jalapeno pepper, cored, seeded and chopped
(adjust as needed)
1½ cups carrots, peeled and chopped
1 cup celery, chopped
2 tbsp chili powder
4 tsp ground cumin
1 tsp ground oregano
1½ lbs lean ground beef
1 can (28 oz) crushed tomatoes
2 large bay leaves

Stadium Chili - Pressure Cooker

4 cups water salt to taste
3 cups cooked white rice for serving
Shredded Cheddar cheese for serving

Rinse beans in cold water & soak them overnight.
Heat olive oil in NESCO® 6 QT. 3-in-1 Digital Electric Pressure
using the BROWN setting. Add onion, garlic, green, red, and jalapeno
peppers, carrots and celery. Brown until onion is soft.

Stir in chili powder, cumin, and oregano. Mix and brown for 1 minute. Add
ground beef and brown until no longer pink.

Add tomatoes, beans, bay leaves, and water. Stir. Cover and set to HIGH
pressure for 15 minutes. Use quick-release method to release pressure.

Sample the beans. If they are still hard, cook under pressure for an

Stadium Chili - Pressure Cooker

additional 2-3 minutes.

Season with salt, serving over white rice. Garnish with cheddar cheese on