Photo: J. Savage Gibson; Styling: Alicia Frazier
Yield
6 to 8 servings

Because the meat in this chili is not browned and drained, use very lean ground beef.

How to Make It

Step 1

Combine ground round and water in a 4-quart pressure cooker; stir with a fork until thoroughly blended. Stir in tomato paste and next 12 ingredients.

Step 2

Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 15 minutes.

Step 3

Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid.

Step 4

Remove and discard bay leaves, stirring well. Serve chili over hot spaghetti, and top with cheese and onion. Serve with oyster crackers.

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