GAME-DAY WALKING TACO CHILI (PRESSURE COOKER)
makes 8 servings · total 55 minutes · tested

TESTED 2026-11-03. Made at home and it tasted very good. The liquid
came out a little thin, so don't skip the simmer at the end.

Chili that is thick enough to eat out of a chip bag. The beef is browned
on Sauté, the pot is scraped clean, and the tomatoes go on top without
stirring so nothing scorches under pressure. It is seasoned for the
kids: warm, a little sweet, no real heat. Open a snack bag of corn
chips, ladle chili in, add cheese and sour cream, and hand out forks.

INGREDIENTS
  -- Chili --
      900 g   ground chuck (80/20)
      200 g   yellow onion (diced)
       20 g   mild chili powder
        6 g   ground cumin
        6 g   garlic powder
        4 g   onion powder
        4 g   smoked paprika
        1 g   dried oregano
       10 g   fine salt
        3 g   MSG
       10 g   brown sugar
      350 g   water (hot)
       15 g   Better Than Bouillon beef base
      480 g   pinto or kidney beans (two 15 oz cans, drained and rinsed)
      794 g   crushed tomatoes (one 28 oz can; on top; not stirred)
       30 g   tomato paste
       10 g   apple cider vinegar (stirred in at the end)
  -- Walking Tacos --
              snack-size bags of corn chips (8)
      225 g   shredded cheddar
      240 g   sour cream
              Golden Hour hot sauce (grown-ups)

STEPS
  Brown
    1. Run Sauté. Brown the beef with the onion, breaking it up, until
       no pink remains, 6–8 minutes. Spoon off most of the fat.
    2. Stir in the chili powder, cumin, garlic powder, onion powder,
       paprika, oregano, salt, MSG and brown sugar for 30 seconds.
  Deglaze and Layer
    1. Whisk the bouillon into the hot water, pour it in and scrape the
       bottom of the pot completely clean.
    2. Add the beans. Pour the crushed tomatoes over the top and dot
       with the tomato paste. Do not stir.
  Pressure Cook
    1. Lock the lid, valve to Sealing. Cook on High Pressure for 12
       minutes.
    2. Let the pressure fall on its own for 10 minutes, then release the
       rest.
  Finish
    1. Stir well and add the vinegar. Simmer uncovered on Sauté for
       5-10 minutes, stirring, until thick enough for chip bags. (Our
       first batch was a little thin without it.)
    2. Taste for salt. For walking tacos, crush each chip bag lightly,
       open it along the side, and ladle in about 150 g of chili with
       cheese and sour cream.

EQUIPMENT
  - 6-quart electric pressure cooker
  - Digital kitchen scale
  - Wooden spoon or silicone spatula
  - Thermos or insulated pot for carrying to a game

FOOD SAFETY
  Brown the beef fully. Chili carried to a game should leave the house
  at 74°C (165°F) or hotter in a preheated thermos or insulated pot and
  be eaten within 4 hours.

STORAGE
  Up to 5 days in the fridge and 3 months in the freezer. It is better
  the next day.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/game-day-walking-taco-chili-pressure-cooker.txt
  https://creativecommons.org/licenses/by/4.0/