Pressure Cooker - Chili Con Carne |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe originates from the booklet that came with my Futura pressure cooker. I love substituted low sodium ingredients because I am watching my sodium intake. I hope you like this. Ingredients:
2 1/4 lbs lean ground beef |
1/2 cup olive oil |
1 lb onion, chopped |
6 garlic cloves, finely chopped |
1 1/2 cups kidney beans, soaked |
3 cups canned tomatoes, drained and chopped |
2 bay leaves |
1 tablespoon salt (i used 1 1/2 tbsp mrs dash table blend) |
1 tablespoon tomato paste |
3 tablespoons chili powder |
1/4 teaspoon pepper |
1/4 teaspoon dried basil leaves |
2 teaspoons ground cumin |
2 cups water |
Directions:
1. Divide meat into 2 batches. Heat 2 tablespoons oil in cooker for about 2 minutes. Brown and remove first batch. Add another 2 tablespoons oil to cooker. Brown and remover second batch.
2. Add remaining oil (4 tablespoons) to cooker. Add onions and garlic. Stir fry til onions are light brown. Add meat and remaining ingredients. Stir.
3. Close cooker. Bring to full pressure on high heat. Reduce heat and chook for 18 minutes.
4. Remove cooker from heat. Allow to cool naturally.
5. Open cooker. Discard bay leaves. Serve hot.
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