Ingredients
1 pound ground beef1 medium onion, chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon packed brown sugar2 teaspoons chili powder1 envelope Goya Sazon with coriander and annatto (1 teaspoon) 1 teaspoon baking cocoa1/2 teaspoon pepper1/4 teaspoon salt1/4 teaspoon cayenne pepper1 can (16 ounces) chili beans, undrained2 teaspoons red wine vinegarOptional toppings: Sour cream and green onions
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Press cancel. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally.
Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reaches desired consistency. If desired, serve with optional toppings.
