SPICY SOUTH OF THE BORDER CHILI


Spicy South of the Border Chili

Serves: 6

Pressure Cooking Time: 15 min


INGREDIENTS

  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 1½ pounds ground beef
  • 2 teaspoons ground cumin
  • 2 tablespoons chili powder, or to taste
  • 1½ teaspoons oregano
  • 1 bay leaf
  • 2 teaspoons celery seed
  • Salt to taste
  • 1 tablespoon flour
  • 1½ cup crushed tomato
  • 1 cup beef stock
  • 1½ cups cooked pinto or red kidney beans

DIRECTIONS

1. Heat the oil and sauté the onion and garlic until the onion is wilted.

2. Add the beef and cook until it is browned. Mix in the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour.

3. Stir in the crushed tomato and beef stock. Close and lock. Bring to pressure and cook for 15 minutes at high pressure (or for 28 minutes at low pressure).

4. Release pressure, remove the lid and add the beans.

5. Cook uncovered for 5 minutes. Serve.