Chilli Con Carne (PKP 4.8L & 5.7L)
This smoky chilli recipe is the perfect casual sharing experience for your guests. Go all out for a fully-loaded chilli by adding cheese, guacamole and soured cream in addition to rice and wedges.
2 tbsp olive or cooking oil
500g minced beef
3 garlic cloves, finely chopped
1 tbsp garlic powder
1 tbsp cumin seeds
1 tbsp dried oregano
2 tbsp chilli powder
2 tbsp smoked paprika
1 tbsp tomato purée
1 red pepper, finely chopped
1 x 400g can chopped tomatoes
2 x 400g cans of kidney beans
250ml beef stock (GF)
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the mince and stir regularly for ~8 minutes until browned.
Add the garlic, cumin, oregano, chilli powder and paprika and stir to combine for a further 1 minute.
Add the tomato purée, pepper, tomatoes, kidney beans and stock and stir well to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 25 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Serve with rice, or go all out with soured cream, cheese and guacamole.