Family recipe
Cowboy Chili
Ingredients
2 pounds beef stew meat
2 teaspoons fine sea salt
1/2 teaspoon black pepper
1 red bell pepper, seeded and diced
1 medium yellow onion, diced
1 medium jalapeno, seeded and diced
2 tablespoons extra virgin olive oil
1 15 oz can kidney beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
2 tablespoons chili powder
1 1/2 tablspoons garlic powder
1 tablespoon dried minced onion
2 15 oz cans tomato sauce
1 15 oz can diced tomatoes, undrained
2 teaspoons fine sea salt
1/2 teaspoon black pepper
1 red bell pepper, seeded and diced
1 medium yellow onion, diced
1 medium jalapeno, seeded and diced
2 tablespoons extra virgin olive oil
1 15 oz can kidney beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
2 tablespoons chili powder
1 1/2 tablspoons garlic powder
1 tablespoon dried minced onion
2 15 oz cans tomato sauce
1 15 oz can diced tomatoes, undrained
Cooking Instructions
1. Preheat an electric pressure cooker using the SAUTE function. Season the beef with 1 teaspoon of the sea salt and the black pepper
2. When the display panel reads HOT, add the beef, onion, bell pepper, jalapeno, and olive oil to the pot. Cook, stirring, until the meat has browned on all sides, about 5 minutes.
3. Add the beans, chili powder, garlic powder, dried onion, and remaining 1 teaspoon of sea salt and stir. Then add the tomato sauce and diced tomatoes. DO NO STIR. If the tomato sauce comes in contact with the bottom of the pot you may receive a burn notice.
4. Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 30 minutes.
5. When the cooker beeps to let you know it's finished, open the pressure valve and let the stream escape. Be careful-it's hot.
6. Stir the chili and ladle into bowls.
2. When the display panel reads HOT, add the beef, onion, bell pepper, jalapeno, and olive oil to the pot. Cook, stirring, until the meat has browned on all sides, about 5 minutes.
3. Add the beans, chili powder, garlic powder, dried onion, and remaining 1 teaspoon of sea salt and stir. Then add the tomato sauce and diced tomatoes. DO NO STIR. If the tomato sauce comes in contact with the bottom of the pot you may receive a burn notice.
4. Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 30 minutes.
5. When the cooker beeps to let you know it's finished, open the pressure valve and let the stream escape. Be careful-it's hot.
6. Stir the chili and ladle into bowls.