Firehouse Chili
Here’s a chili made with fresh tomatoes, not canned. We modeled it on the hearty, comfort-food chilis often made in firehouses across the United States. As such, it’s a little more savory than some other offerings, if also admittedly a little more work.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 2tbsp olive, vegetable, corn, or canola oil
  • 2medium green bell peppersstemmed, cored, and chopped (2 cups)
  • 1medium yellow onionchopped (1 cup)
  • 2medium garlic clovespeeled and minced (2 teaspoons)
  • 2lbs plum or Roma tomatoeschopped (4 cups)
  • 1/4cup standard chile powder
  • 1tbsp dried oregano
  • 2tsp ground cumin
  • 1tsp ground coriander
  • 1tsp table salt
  • 15ounce red kidney beansdrained and rinsed (1 2/3 cups)
  • 3/4cup chicken broth
  • 2lbs lean ground beef
  • 1/4cup tomato paste
  1. Press Saute, set time for 10 minutes.
  2. Pour the oil into a 6-quart cooker to warm for a minute or two. Then add the bell pepper, onion, and garlic. Cook, stirring often, until the onion softens, about 5 minutes. Stir in the tomatoes and continue cooking, stirring several times, until they begin to soften, about 2 minutes.
  3. Stir in the chile powder, oregano, cumin, coriander, and salt until fragrant, just a few seconds. Add the beans and broth, then crumble in the ground beef and stir well. Turn off the SAUTE function and lock the lid onto the pot.
  4. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  5. Optional 2 All Pressure Cookers
    Press Bean/Chili or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.
  6. Option 3 Slow Cook
    Press Slow Cook option on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours)
  7. If you’ve used a pressure setting, when the machine has finished cooking, use the quick-release method to bring the pot’s pressure back to normal.
  8. Unlatch the lid and open the cooker.
  9. Press Saute, set time for 5 minutes.
  10. Stir in the tomato paste. Bring to a full simmer, stirring all the while. Stir for 2 or 3 minutes at a full simmer until a little bit thickened and almost irresistible. Turn off the SAUTE function and remove the hot insert from the cooker to stop the cooking.
Recipe Notes

• For a 3-quart cooker, you must use 1/2 cup broth and halve the remaining ingredients.
• For an 8-quart cooker, you must keep the ingredients as they are but increase the broth to 1 1/4 cups—or simply increase all the ingredients by 50 percent.
• Serve with dollops of sour cream or plain Greek yogurt.
• And/or serve with spoonfuls of pickle relish, or even purchased India relish (a more savory version of pickle relish), as well as bottled hot red pepper sauce.
• Use a 50/50 mix of lean ground beef and lean ground pork.