recommendedwith the TOWER 6ltrone touch pressure cooker
a recipe for success
Chilli Con Carne (in the pressure cooker)
Prep Time: 5minutes Cooking Time: 20minutes Serves: 4-6 people Ingredients 2 tbsp olive oil 2 red onions (chopped) 2 garlic cloves (finely chopped) 1kg beef mince 250ml red wine 2 x 400g cans chopped tomatoes 3 tbsp tomato purée 2 red chillies (deseeded and thinly sliced) 1 tsp ground cumin 2 tsp ground coriander 2 tbspWorcestershire sauce 1 beef stock cube (dissolved into 150ml of boiling water) salt and black pepper (to taste) 2 x 400g can red kidney beans (washed and drained) coriander leaves (to taste) sour cream cheese (grated) boiled rice
Before you start, make sure ingredients are prepared so that you have them to hand. Set your one touch pressure cooker to a high heat and add the olive oil to the pot. Once the oil is hot and starting to bubble, turn the heat tomediumand add your chopped onion and garlic to soften. Once the garlic and onion start to brown add themince and stir well. Once themeat has nicely browned add the redwine and continue to stir through for 3 to 4minutes. When the wine begins to reduce, add the tomatoes, tomato purée, fresh chilli, coriander, cumin, Worcestershire sauce, beef stock and kidney beans. Stir well to combine all the ingredients together. It is important that the mix is not too dry as the pressure cooker needs fluid to create steam to cook under pressure. If it is looking too dry add small amounts of hot water (or alternatively more red wine) until it is a watery consistency. Place the one touch lid onto the pot and turn the handle to the lock position making sure the pressure release valve is closed. Turn the heat up to high. When the pot reaches optimum pressure and the red safety valve plus timer indicator have popped up, turn the heat down to low/medium and set the One Touch timer to 15 minutes. Once the timer has finished take the pot off the heat and release the pressure. Open the lid once the pressure has been released. Stir and place the pot back onto a low heat and stir the coriander into the chilli for 5minutes (do not replace the lid) this extra five minutes will allow some of the excess fluid to boil of to gain the required consistency. Once the excess fluid has evaporated, serve with rice, a generous spoonful of sour cream and grated cheese.
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