Spicy Chorizo & Cocoa Pressure Cooker Chili
Experience the rich and bold flavors of our Spicy Chorizo & Cocoa Pressure Cooker Chili. Designed for convenience in a smaller pressure cooker, this dish combines the earthy heat of chorizo with the subtle sweetness of unsweetened cocoa powder, creating an unforgettable chili that’s perfect for a quick, satisfying meal. Perfect for busy weeknights, this chili can be customized with your choice of ground meats, while whole cumin adds a depth of flavor that ground spices simply cannot match. For a delightful Cuban twist, try incorporating raisins and green olives—it's sure to impress at any dinner table. Enjoy it with a variety of garnishes—from sour cream to crunchy tortilla chips—and serve it over rice for a hearty and fulfilling dish!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Olive oil
1 1/2 teaspoons (for cooking)
Whole cumin
1 teaspoon (seeds)
Lean ground meat
1 lb (beef, pork, or turkey)
Coarsely chopped onion
1 cup (raw)
Water
1/4 cup (for deglazing)
Chili powder
2 tablespoons (add to chili)
Unsweetened cocoa powder
2 teaspoons (to enhance flavor)
Spanish-style chorizo sausage
1/4 lb (finely chopped or processed)
Green bell pepper
1/2 large (seeded and finely chopped)
Diced tomatoes and green chilies (canned)
10 ounces (undrained)
Garlic clove
1 (minced)
Dried oregano
1/2 teaspoon (add to chili)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Sour cream
as desired (for garnish)
Chopped cilantro
as desired (for garnish)
Grated cheddar cheese
as desired (for garnish)
Shredded lettuce
as desired (for garnish)
Chopped red onion
as desired (for garnish)
Tortilla chips
as desired (for serving)
Instructions
1
1. Begin by heating the olive oil in your pressure cooker. Once hot, add the whole cumin seeds and toast them for about 20 seconds or until fragrant.
2
2. Add the lean ground meat in small batches to the cooker. Use a long-handled fork or spoon to vigorously stir the meat, breaking it up into crumbles as it cooks. Continue cooking over high heat until the meat is nicely browned.
3
3. Stir in the coarsely chopped onion and pour in the water to deglaze the pan, scraping up any browned bits that are stuck at the bottom.
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4. Mix in the chili powder and cocoa powder thoroughly, then add the chorizo and finely chopped bell pepper, stirring to combine. Next, pour the can of undrained diced tomatoes and green chilies on top; do not stir at this point.
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5. Lock the lid in place and bring the cooker up to high pressure over high heat. Once at pressure, reduce the heat slightly to maintain high pressure and cook for 4 minutes.
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6. After 4 minutes, turn off the heat and perform a quick release of the pressure, carefully tilting the lid away from you to allow steam to escape.
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7. Open the lid and stir in the minced garlic, oregano, and season with salt and pepper. If you prefer a spicier chili, feel free to add additional chili powder to taste.
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8. Allow the chili to simmer uncovered for 3 to 5 minutes, stirring occasionally until the flavors meld together.
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9. If desired, add in some cooked beans of your choice (pinto, kidney, or black) and heat through to make the chili heartier.
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10. Serve your chili hot, garnished with sour cream, chopped cilantro, grated cheddar cheese, shredded lettuce, chopped red onion, and crispy tortilla chips.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chorizo & Cocoa Pressure Cooker Chili?
It is a quick and bold chili dish combining Spanish-style chorizo, ground meat, and cocoa powder for a deep and earthy flavor profile.
What meat can I use in this recipe?
You can use any lean ground meat such as beef, pork, or turkey for the base of the chili.
Why add cocoa powder to chili?
Unsweetened cocoa powder adds a rich depth of flavor and a subtle sweetness that balances the heat of the chorizo and chili powder.
What type of chorizo is used?
The recipe calls for Spanish-style chorizo sausage that has been finely chopped or processed.
How long does it cook under pressure?
Once the pressure cooker reaches high pressure, the chili should be cooked for exactly 4 minutes.
How should I prepare the cumin seeds?
Toast whole cumin seeds in olive oil for about 20 seconds or until they are fragrant before adding other ingredients.
Why is deglazing the pan necessary?
Deglazing with water allows you to scrape up the flavorful browned meat bits stuck to the bottom of the pressure cooker.
Should I stir the tomatoes before pressure cooking?
No, the undrained diced tomatoes and green chilies should be poured on top and left unstirred before locking the lid.
How do I release pressure from the cooker?
Perform a quick release of the pressure and carefully tilt the lid away from you to let the steam escape.
When should the minced garlic be added?
Minced garlic is stirred in after the pressure cooking is complete and the lid has been removed.
How can I make this chili spicier?
You can add more chili powder to taste after opening the cooker if you prefer a higher level of heat.
Can I add beans to the chili?
Yes, you can stir in cooked pinto, kidney, or black beans at the end of the cooking process to make it heartier.
What are the recommended garnishes?
Recommended garnishes include sour cream, cilantro, grated cheddar cheese, shredded lettuce, chopped red onion, and tortilla chips.
What is the Cuban twist mentioned?
A Cuban-style variation involves incorporating raisins and green olives into the chili for a different flavor profile.
Is this recipe good for small pressure cookers?
Yes, the recipe is specifically designed to be convenient for use in smaller pressure cooker models.
Do I drain the diced tomatoes and green chilies?
No, the 10-ounce can of diced tomatoes and green chilies should be used undrained.
How long should the chili simmer after opening?
Allow the chili to simmer uncovered for 3 to 5 minutes to let the flavors meld together properly.
What kind of bell pepper is used?
The recipe uses half of a large green bell pepper, which should be seeded and finely chopped.
Can this be served over rice?
Yes, serving this hearty chili over rice is a great way to make it a more fulfilling meal.
What type of oregano should I use?
The recipe specifies using 1/2 teaspoon of dried oregano, added after the pressure cooking is done.
How do I crumble the meat?
Use a long-handled fork or spoon to stir the meat vigorously while browning it over high heat.
Is this chili suitable for a quick meal?
Yes, it is ideal for busy weeknights as it is designed for speed and convenience in a pressure cooker.
Why use whole cumin instead of ground?
Whole cumin seeds provide a depth of flavor that ground spices cannot replicate.
How much onion is needed?
The recipe requires one cup of raw, coarsely chopped onion.
What liquid is used for deglazing?
You should use 1/4 cup of water to deglaze the pan after browning the meat and onion.
How do I open the pressure cooker safely?
After releasing the pressure, tilt the lid away from your face to avoid the escaping steam.
Is this recipe considered Mexican cuisine?
Yes, the flavor profile and ingredients categorize this dish as part of Mexican cuisine.
What oil is used for sauteing?
The recipe uses 1 1/2 teaspoons of olive oil to start the cooking process.
Can I use lean ground turkey?
Yes, lean ground turkey is one of the recommended options for the ground meat in this recipe.
How is the Spanish-style chorizo prepared?
The Spanish-style chorizo should be finely chopped or processed before it is added to the pot.