Chili Con Carne with Beans
- Serves 4
- 1/2 lb. lean ground beef
- 2 Tbsp. oil
- 1 medium onion, chopped
- 1 green or red pepper, cut into strips
- 1/2 cup vegetable broth
- 1/3 cup canned tomatoes
- 1/3 cup kidney beans
- 1 clove garlic, chopped
- 1 Tbsp. chili powder
- 1/2 tsp. cayenne pepper (optional)
- 2 Tbsp. all-purpose flour
- 1 Tbsp. tomato puree
- 1/2 cup water
- salt and pepper
- 1 cup rice
1.Heat the oil in the pressure cooker on medium high heat, brown the ground beef.
2.Add the onion and garlic. Cook for 2 minutes.
3.Add remaining ingredients (except rice and 1 cup water) to the pressure cooker and stir.
4.Place the rice and 1 cup water with a pinch of salt into a non-perforated insert and elevate on top of the tripod in the pressure cooker.
5.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
6.Turn down the heat. Cook for 5 minutes.
7.Turn off the heat. Release the pressure by slowly pressing the button on the handle. Once all pressure is released, open the lid.
8.Season with salt and pepper to taste, and serve immediately.