Pressure Cooker Chili

There's snow on the ground and it should remain for several more days looking at the weather forecast.  That makes me think of chili!  With my pressure cooker, I was able to put some on the table in less than 30 minutes after church but it tasted like it had been simmering on the stove all day.  This is an adaption of a recipe from Bob Warden's cookbook Slow Food Fast.  I highly recommend it or his other cookbook Great Food Fast.

2 pounds            ground beef
1 cup                 chopped onion
1 T                     minced garlic
14.5 oz can        diced tomatoes  DO NOT DRAIN
14 oz can           tomato sauce
2 t                      chicken bouillon base
2 C                     water
4 or 8 oz             mild green chiles   DO NOT DRAIN
1 t                      sugar
1/2 t                   cumin
2 t                      chili powder 
2 T                     cornmeal

Optional garnishments:  cheddar,  pepper jack cheese,  sour cream, onions, jalapenos, oyster crackers   

Brown the ground beef, breaking it up as it browns.  A potato masher is great for this job.  Drain off excess grease.

Add the onion and garlic and stir for 2 minutes. Add the remaining ingredients and stir.  Incidently,  I found I didn't have any cornmeal when I started this recipe.  I took some popcorn kernals and put them in my Magic Bullet and the results weren't half bad (see below)

 Securely lock on the pressure cooker lid.  Bring it up to high pressure and cook for 8 minutes.  Let the cooker release naturally for 10 minutes before quick releasing the remaining pressure.   My family prefers chili without beans, but you could certainly add a can or two of beans and heat them through after you release the pressure.   I wouldn't try adding dry beans to the beginning of the recipe because I don't know enough about adjusting liquids and time to make that work.

Linking up with the Recipe Share Blog Cruise,  Try a New Recipe Tuesday, and Soup Swap.