Instructions

• Start by heating your large pot right on medium heat and brown that ground beef all through. You wanna make sure it’s cooked good with no pink spots showing.
• Drain the excess grease you spot at the bottom. Then toss in the dried minced onion, flour, chili powder, ancho chili powder, salt, crushed red pepper, dried minced garlic, sugar, and ground cumin. Stir 'em really good so everything kinda mixes evenly.
• Let those spices cook on the heat for about 2 minutes. Keep stirring so the flour cooks out and the spices get aromatic.
• Add in your cans of beans dark red kidney, black beans, and white kidney beans. Stir so they get coated in all those spices and meat bits.
• Pour in the fire roasted diced tomatoes (with juice) plus the ½ cup beef broth and 1 cup water. Make sure the liquid covers everything just right.
• Seal your pressure cooker and bring it up to pressure. When ready, let it cook for about 15 minutes. Then go for a slow release to keep the beans from turning mushy.
• Once pressure's down, open up, give it a good stir and check seasoning. You might want to add a pinch more salt or red pepper depending on your spice mood.