Great chili should have bold, long-simmered flavor, even if it’s made with convenient ground beef. The multicooker is the perfect way to achieve this with a minimum of hands-on time.
A combination of chili powder, cumin and garlic was all we needed to give the chili great spice flavor. We used crushed tomatoes plus chicken broth for a base with the proper consistency.
Browning the beef is standard in many chili recipes, but we found that the browned meat overcooked easily in either the intense heat of the pressure cooker or the prolonged heat of the slow cooker. To avoid this, we mixed it with a panade (a mixture of bread and milk) to help it stay moist and sauteed the meat just until it lost its pink color.
Serve with your favorite chili garnishes.
Easy Beef Chili