I made this again, but in a pressure cooker after posting this review. Cook on high for 10 minutes, let it naturally release for 3 mins, then release pressure. It will seem runny, but it will thicken up after a few mins.
I've made chili using multiple recipes, and this is easily the best I've ever had.
I used accent seasoning instead of salt and didn't have cumin or cayenne, so I used taco seasoning and chili flakes. I also couldn't find ancho chili powder, so I used Mexican chili powder. I will be keeping this in rotation.
