Let your electric pressure turn a tough chuck roast into this deliciously tender two beef chili.

1 pound chuck roast, trimmed
1 tsp salt, divided
1/2 tsp pepper, divided
2 tsp canola oil
1 1/2 pound ground chuck
1 large onion, chopped
1 large green bell pepper, chopped
2 Tbsp chili powder
1/2 tsp cumin
10 oz diced tomato, with green chili (Ro-Tel)
8 oz tomato sauce
8 oz beef stock
2 15-oz cans kidney beans, rinsed and drained
1 15-oz can red beans, in chili sauce

1. Trim the chuck roast of fat and cut into 1″ cubes. Season with 1/2 each of the salt and pepper.
2. In a 6 qt electric pressure cooker, heat the oil on the sautè setting. Add the cubed beef in batches and quickly brown on all sides. The beef will not be fully cooked. With a slotted spoon, remove to a plate.
3. In a the same pot, brown ground beef seasoned with the remaining salt and pepper. Add the chopped onion and bell pepper and cook, stirring frequently, until veggies are nearly soft. Add the chili powder and cumin. Cook and stir 3 more minutes.
4. Return the cubed beef to the pot and add tomatoes with green chilies. Cover, making sure the pressure release valve is shut, and cook on high pressure for 10 minutes. Carefully quick release the pressure.
5. Add tomato sauce and beef broth then cover and cook 10 minutes more, also on high pressure.
6. Add the 3 cans of beans, cover and cook an additional 10 minutes the same way. Allow the pressure to naturally release for 20 minutes. Keep warm.
7. Serve with your choice of toppings, such as shredded cheese, sour cream, or green onions.

Servings: 8