Pressure Cooker Honey Chipotle BBQ Chili
If you haven't tried adding BBQ sauce to your chili it's time to start. With smoky tomato, honey and spicy chipotles, our Bee Sting BBQ Sauce is the perfect shortcut to your next Chili-Cookoff trophy.
Honey Chipotle BBQ Chili
Difficulty: Easy
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4
Ingredients: |
|
|
2 T |
Olive Oil |
| 1 lb. | Ground Beef |
| TT | Salt & Pepper |
| 2 | Celery Stalks, chopped |
| 1 | Yellow Onion, chopped |
| 1/2 | Green Bell Pepper, chopped |
| 1/2 | Red Bell Pepper, chopped |
| 1 | Jalapeno, minced |
| 3 | Garlic Cloves, minced |
| 1/2 cup | Bee Sting Honey Chipotle |
| 1 cup | Water |
| 2 T | Tomato Paste |
| 1 tsp | Cumin, ground |
| 15 oz. | Diced Tomatoes, canned |
| 15 oz | Kidney Beans, drained |
| 15 oz. | Northern Beans, drained |
| 1/3 cup | Cilantro, chopped |
| 1 | Lime, juice and zest |
| Sour Cream | |
| Tortilla Strips |
Instructions:
- Set the pressure cooker to the sauté function, then add oil to heat. Cook beef for 5 to 7 minutes. Season meat with salt and pepper. When no longer pink, use a slotted spoon to transfer it to a plate and set aside.
- Add celery, onion, bell peppers, jalapeño, and garlic to the pot, then sauté for 3 to 5 minutes.
- Stir in Bee Sting, water, tomato paste, and cumin, then cook for 1 minute. Return beef to the pot along with tomatoes, and beans, then cover and cook on high pressure for 8 minutes. Let pressure release naturally [typically allow 15 to 20 minutes].
- Stir in cilantro, lime juice and zest, then taste and adjust seasonings if necessary. Serve warm with sour cream and tortilla strips.
