Chili con carne from the pressure cooker

Time

Preparation time: 30 min.
Cooking or baking time: 17 min.
Total preparation time: 47 min.

Originally called "Poor People Eating"? Created, Chili con Carne enjoys wide popularity nowadays. There are countless variants. It was the workers from Mexico who, while working in the southern United States, supplemented their daily meal of beans and chillies, as they knew it from their homeland, with the juicy beef of the southern states. For the sake of simplicity, everything came together.

The dish is therefore ideal for preparation in the pressure cooker vitavit comfort by Fissler.


ingredients

For 4 portions (plenty)

  • 2 onions
  • 2 cloves of garlic
  • 200 g of carrots
  • 150 g of celeriac
  • 1 small green and yellow each
  • pepper
  • 4 large beef tomatoes
  • 2 tablespoons of coconut oil or other oil
  • 500 g ground beef
  • 1/4 L red wine
  • 1/2 L meat or vegetable broth
  • 1 tbsp fresh thyme leaves or
  • 1 teaspoon dried thyme
  • 1 tbsp paprika powder sweet
  • 1/2 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 can of red kidney beans (225 g drained weight)
  • 1 can of corn (140 g drained weight)
  • 1 bunch of cilantro green (alternatively, plain parsley)

preparation

  1. Put the beans and corn in a colander, rinse and drain. Peel the onions and garlic cloves and finely chop. Clean, wash and dice the carrots, celeriac and peppers. Scrap the tomatoes crosswise, brew, skin and chop.
  2. Heat the oil in the pressure cooker. Sauté the minced meat while stirring. Add the onions and garlic and fry briefly. Then stir in the prepared vegetables and finally the tomatoes.
  3. Deglaze with the wine and plenty of 1/4 liter broth. Season with thyme, paprika, chilli powder, cumin, salt and pepper.
  4. Close the pressure cooker and select cooking level 2. Set the temperature to the highest level so that the pressure in the pot can rise. When the pressure is reached, you can see the cooking indicator on the lid, switch back the temperature and start the cooking time of 15 minutes.
  5. When the cooking time is over, remove the pressure cooker from the hob and depressurise. Open the pot, add the beans and the corn, stir well.
  6. Close the pot again, set the cooking level 1, raise the temperature again until the pressure is reached. Then the cooking time of 2 minutes begins. When finished, depressurize and open the pot. If necessary, add a little more seasoning and add stock. Ready is the chili con carne.

Side dishes: strong country bread, roasted slices of white bread or grainy boiled rice.
As a drink, red wine or beer is recommended.

Since we are only two, there is a lot left over. The next day I added rice and strong broth and had a great soup.


The chili con carne can be kept in the fridge for 3-4 days or frozen, then it lasts about 3 months.

The chili also tastes as a topping on a pizza or as a ragout to noodles.

The pressure cooker is really a great thing. With a conventional pot you need a cooking time of 1 to 1 1/2 hours.

Supported by Fissler and TheFruitAndFlowerBasket with a free Fissler product.

Pressure Cooker Chili | March 2024