Spicy South of the Border Chili

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Spicy South of the Boarder Chili (Recipe)
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5 from 2 votes

Spicy South of the Border Chili

Pressure Cooking Time:15 mins
Course: Main Course, Soups, Stews & Chilis
Cuisine: American
Product: Stove-top Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Meat & Poultry, Rice, Pasta & Grains
Servings: 6
Calories: 450kcal


  • 2 tablespoons olive oil
  • 2 onions medium, chopped
  • 3 cloves garlic minced
  • pounds ground beef
  • 2 teaspoons ground cumin ground
  • 2 tablespoons chili powder or to taste
  • teaspoons oregano
  • 1 bay leaf
  • 2 teaspoons celery seed
  • salt to taste
  • 1 tablespoon flour
  • cup crushed tomato crushed
  • 1 cup beef stock
  • cups pinto beans or red kidney bean, cooked


  • Heat the oil and sauté the onion and garlic until the onion is wilted.
  • Add the beef and cook until it is browned. Mix in the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour.
  • Stir in the crushed tomato and beef stock. Close and lock. Bring to pressure and cook for 15 minutes at high pressure (or for 28 minutes at low pressure).
  • Release pressure, remove the lid and add the beans.
  • Cook uncovered for 5 minutes. Serve.


Calories: 450kcal | Carbohydrates: 23g | Protein: 26g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 283mg | Potassium: 882mg | Fiber: 6g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 9.1mg | Calcium: 110mg | Iron: 5.5mg

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