Chili con carne
A recipe I've made for years in the slow cooker or on the stove top, adapted for the pressure cooker. Really chuffed, it worked out great! I had to thicken it with some rolled oats which if it had been made on the stove I wouldn't have needed to.... But instead of a minimum of 1 and a half hours it was 17 mins plus 10 mins up to pressure and a couple of mins browning the mince.
Ingredients
| 2 tbs | 30 ml | olive oil for frying |
| 2 whole | garlic cloves | |
| 8 oz | 225 g | tinned tomatoes |
| 3 oz | 85 g | tomato puree |
| 1 whole | bay leaf | |
| 1 tsp | 5 ml | ground cumin |
| 1 tsp | 5 ml | dried oregano |
| 1 tsp | 5 ml | cayenne pepper |
| 2 tsp | 10 ml | mild chili powder |
| 2 tsp | 10 ml | salt |
| 1.5 cups | 360 ml | beef stock |
| 14 oz | 395 g | can red kidney beans, drained |
| 2 whole | medium sized onions, finely sliced | |
| 1.5 lb | 680 g | minced beef |
| — | rolled porridge oats (for thickening) |
Instructions
A recipe I've made for years in the slow cooker or on the stove top. Really chuffed, it worked out great! I had to thicken it with some rolled oats which if it had been made on the stove I wouldn't have needed to.... But instead of a minimum of 1 and a half hours it was 17 mins plus 10 mins up to pressure and a couple of mins browning the mince.
- I stick everything other than the mince in a jug, brown the mince in the olive oil then add the rest (original recipe says saute onions and garlic - I never have).
- Meat button for 15 mins.
- 10 mins NPR (natural pressure release).
- Needed thickening so I added rolled porridge oats.
- Extra 2 mins veg/fish.
- And that's it.