The name of this dish is 5-Alarm Chili and if you're sensitive to spicy foods this may not be for you. Aaron, who puts hot sauce on everything, claims this had mild heat... but I beg to differ. Make sure you have a few slices of bread of plain tortilla chips to help cool your mouth.
We did alter the recipe a bit to make it more on the healthful side. Rather than 2 lbs of ground beef we used turkey. We used 1 can of kidney beans rather than 1 1/4 cups of dry beans (too lazy to soak them plus they add extra cooking time). Finally we chose to use a 4oz can of mild diced green chiles rather than 2 jalapeno peppers the original recipe calls for.
- 1 can (15 oz) kidney beans, drained
- 3 tbsp vegetable oil
- 2 lbs ground turkey
- 1 large red onion, chopped
- 3 tbsp chili powder
- 1 can (4oz) diced green chiles
- 2 (15 oz) cans diced tomatoes
- 1 (28 oz) can tomato sauce
- 2 cups beef stock
- 1 tbsp minced garlic
- 2 tsp sugar
- 1 tsp ground cumin
- 1 tsp ground cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 (16 oz) bag frozen corn
1. With cooker's lid off, heat oil on high (or brown) until hot.
2. Place ground turkey and onion in cooker and cook until ground turkey has browned, about 10 minutes.
3. Stir in chili powder and chiles, cook additional minute
4. Add remaining ingredients, except corn. Securely lock lid on pressure cooker and set for 8 minutes on high.
5. Let the pressure release naturally for 10 minutes before perfoming a quick release.
6. Set cooker to high (or brown) and stir in frozen corn kernels. Let simmer for about 5 mintues before serving. Top with a dollop of sour cream or a pinch of cheddar cheese (or both). Enjoy!