1. Season ground beef generously with salt and black pepper.
  2. Brown the meat. Heat the pressure cooker pot over medium high heat. Once the pot is hot, add 1 tbsp high temperature oil to the pot and then add the ground beef. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).
  3. Prepare the chicken stock mixture. While the ground beef is browning, mix the unsalted chicken stock, fish sauce, soy sauce, tomato paste, and unsweetened cocoa powder in a measuring cup.
  4. Add diced onions, minced garlic, ground cumin, chili powder, and dried oregano. Saute for about 5 minutes until the spices start to release their fragrance. Stir frequently.
  5. Deglaze the pot. Pour in 1/2 cup of the chicken stock mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon.
  6. Pressure cook the chili. Add in the reserved beef juice, the remaining chicken stock mixture, and beans. Add in the option additions. Mix well. Pour in the crushed tomatoes with all the juice on top. Do not mix. Close lid and pressure cook at high pressure for 10 minutes with a natural release.
  7. Reduce and season. If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat. Taste and optionally season with brown sugar, apple cider vinegar, salt, and black pepper.



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