Step 1

In the pressure cooking pot, combine the beef broth, chili powder, chipotle chili powder, coriander, cumin, garlic powder oregano, dried minced onion, salt, pepper, sugar, and beef bouillon, and stir until well combined.

Step 2

Place a trivet in the bottom of the cooking pot and lay the frozen beef flat on top. Add the crushed tomatoes on top. (It’s OK if some tomatoes fall down, but the majority of the tomatoes should be on top of the frozen ground beef.)

Step 3

Lock the lid in place. Select High Pressure and set the cook time for 10 minutes. Let the pressure release naturally for 10 minutes, then finish with a quick release.

Step 4

When the valve drops, carefully remove the lid. Gently move the ground beef off the trivet and remove the trivet from the cooking pot. Spoon about 1/4 cup of juices into a blender jar or food processor, then add 1 can of kidney beans to the blender jar and blend until smooth.

Step 5

Use a wooden spoon or hamburger separator and break up the ground beef in the cooking pot until small and well-combined.

Step 6

Add the blended beans to the cooking pot, then stir well to combine. Add the remaining can of kidney beans and stir. Season with additional salt and pepper to taste.

Step 7

If you prefer a thicker chili, you can stir in up to 1/2 cup of finely crushed tortilla chips and let rest uncovered for 10 minutes.

Step 8

Serve with your favorite toppings.