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Chili con Carne

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Hands-on time 30 mins
Total time 1 hr, 10 mins

Serves 8 (serving size: about 1 cup)

The pressure cooker does a fantastic job of tenderizing the tough cut of meat and keeping it moist. It also delivers a nuanced, rich-tasting chili in just over an hour. A touch of chocolate stirred in at the end balances and deepens flavors.


  • 2 (6-inch) corn tortillas
  • 4 teaspoons olive oil, divided
  • 1 (2 1/2-pound) bottom round roast, trimmed and cut into 1-inch cubes
  • 3/4 teaspoon salt, divided
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 tablespoons ground ancho chile pepper
  • 1 tablespoon ground cumin
  • 3 tablespoons unsalted tomato paste
  • 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon lower-sodium soy sauce
  • 1/4 teaspoon ground cinnamon
  • 2 (14.5-ounce) cans unsalted fire-roasted diced tomatoes
  • 1/2 ounce semisweet chocolate, chopped
  • Chopped green onions (optional)
  • Sliced radish (optional)

Nutrition Information

  • calories 384
  • fat 14.8 g
  • satfat 4.7 g
  • monofat 6.5 g
  • polyfat 0.9 g
  • protein 45 g
  • carbohydrate 16 g
  • fiber 3 g
  • cholesterol 121 mg
  • iron 4 mg
  • sodium 433 mg
  • calcium 35 mg

How to Make It

  1. Place tortillas in the bowl of a food processor; process to form fine crumbs.

  2. Heat a 6-quart pressure cooker over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle beef with 1/2 teaspoon salt. Add one-third of beef to pan; sauté 3 minutes or until browned on all sides. Remove beef from pan. Repeat procedure twice more with 1 teaspoon oil and one-third of beef.

  3. Add remaining oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Add tortilla crumbs, chili powder, and next 8 ingredients; stir well. Stir in beef.

  4. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 25 minutes. Remove from heat; let stand 20 minutes. Place cooker under cold running water to release pressure. Remove lid; stir in chocolate and remaining salt, stirring until chocolate melts. Top with green onions and radish, if desired.


  6. Dutch Oven: Using a large Dutch oven, follow instructions through step Bring mixture to a boil; cover and bake at 300° for 2 1/2 hours, stirring two or three times to prevent sticking. Stir in chocolate and remaining salt to finish.

  7. Slow Cooker: Using a large skillet, follow instructions through step Transfer to a 6- or 7-quart slow cooker. Cover and cook on LOW 8 hours. Stir in chocolate and remaining salt to finish.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit