I like to prepare this Spanish chili on the weekend so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon packed brown sugar
• 2 teaspoons chili powder
• 1 envelope goya sazon with coriander and annatto (1 teaspoon)
• 1 teaspoon baking cocoa
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 can (16 ounces) chili beans, undrained
• 2 teaspoons red wine vinegar
• optional toppings: sour cream and green onions

Directions

1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Press cancel. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally.
2. Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reaches desired consistency. If desired, serve with optional toppings.