Easy-Cook Beef Chilli

PCC Pressure Cooker Recipe

A hearty beef chilli recipe that will warm the soul

"Next to music, there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chilli." - Harry James,'30s American musician and actor

The fiery goodness of a superb bowl of beef chilli on a cold day – what more could you ask for? Now, you can easily make this mouth-watering dish in under thirty minutes, as long as you have a pressure cooker. You'll get a full meal packed with protein, iron and potassium that's bound to have people going for seconds.

Beef chilli has long been a worldwide favourite among Mexican dishes, and you'll enjoy whipping it up as much as you will eating it. Just make sure to have a glass of water nearby!

Prep Time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients:

680 g ground beef
450 g mixed dried beans, previously soaked overnight
790 g canned tomatoes, diced
500 ml beef stock
340 ml pale ale
1 large sweet onion, chopped
6 garlic cloves, minced
7 jalapenos, seeded and diced (use less for milder chilli)
4 medium carrots, chopped
2 tbsps vegetable oil
3 tbsps chilli powder
1 tsp chipolte chilli powder
1 bay leaf
salt and freshly ground pepper, to taste

Instructions:

Heat half the vegetable oil in the pressure cooker over medium heat.
Put the ground beef in. Brown beef for 6-8 minutes, stirring constantly to prevent burning.
Remove beef to a separate container and set aside.
Pour the remaining oil into the pressure cooker.
Add onion, carrots, garlic cloves and jalapenos. Saute until transluscent, but not browned.
Place the diced tomatoes and pour the ale in. Stir to prevent glazing.
Add the beans, beef stock, bay leaf, chipolte and chilli powder. Mix well.
Cover the pressure cooker and lock lid.
Adjust heat so that steady steam is released from the pressure valve.
As soon as steam begins to come out, bring to 15 psi and cook chilli for 25 minutes.
Turn off the heat and release steam naturally.
When pressure cooker has cooled, unlock the lid and uncover pot.
Stir the chilli. Season with salt and pepper, according to taste.
If the chilli appears too watery or the beans look undercooked, simmer pot over medium heat for 6-8 more minutes.
Serve hot, topped with grated cheddar cheese and sour cream, and garnished with parsley.

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