Ingredients
2 pounds ground beef1 carton (32 ounces) beef broth1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) tomato sauce1 small onion, chopped1/2 cup each dried black beans, kidney beans, great northern beans, pinto beans and cannellini beans1 tablespoon paprika2 teaspoons chili powder2 garlic cloves, minced1 teaspoon dried oregano1 teaspoon ground cinnamon1 teaspoon baking cocoa1/2 teaspoon sea salt1/2 teaspoon ground cumin1/2 teaspoon cayenne pepperOptional: Shredded cheddar cheese and sliced jalapeno
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes crumble meat. Remove meat and drain liquid from pressure cooker. Repeat with remaining ground beef. Press cancel. Return all to pan. Stir in the next 14 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and jalapenos.
