Classic beef chilli
A one-pot chilli packed with protein and flavour. It's a set-it-and-forget-it kind of recipe that we love.
YIELDS
4
TO
6
Ingredients
- 1 cup (200 g) dried small red beans
- 1 onion, finely chopped
- 1 jalapeño pepper, seeded or not, finely chopped
- 2 tablespoons butter
- 2 lb (900 g) lean ground beef
- 2 garlic cloves, finely chopped
- 1 can (28 oz/796 ml) diced tomatoes
- 1 cup (250 ml) strong coffee or beef broth
- 1/4 cup (60 ml) ketchup
- 3 tablespoons (45 ml) lime juice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 cup (10 g) finely chopped cilantro, optional
Directions
- Place the beans in a bowl. Cover with water and soak for 12 hours or overnight at room temperature. Add water as needed so that the beans are always well-covered. Rinse and drain.
- Preheat the container of your pressure cooker on the Sauté function for two minutes.
- Brown the onion and jalapeño in the butter. Add the beef and garlic. Cook the meat, breaking it apart with a wooden spoon until golden—season with salt and pepper.
- Add the remaining ingredients except for the cilantro—season with salt and pepper.
- Secure the lid and select the Bean function (or set it to High pressure). Set the cooking time to 25 minutes.
- When ready, depressurize your pressure cooker manually, then remove the lid. Mix well. Adjust the seasoning. Sprinkle with the cilantro. Serve and enjoy!
