Other Content

1312
COURSE:
SIDE
PREP TIME:
15 MINUTES
COOK TIME:
50 MINUTES
YIELDS:
8-10 SERVINGS
FUNCTION: pressure
1 tbsp vegetable oil
4 lbs ground beef
1 tbsp olive oil
2 cloves garlic, crushed
2 onions, roughly chopped
1 large red capsicum, seeds
removed, chopped
2 x 14 oz cans chopped tomatoes
2 cups beef stock
½ cup fresh coriander,
roughly chopped
¼ cup cocoa powder
2 tsp ground cumin
2 tsp ground oregano
1 tsp ground cloves
1 tsp chili flakes
1 cinnamon stick
2 x 14 oz cans kidney beans,
drained, rinsed
Salt and freshly ground black
pepper, to taste
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add oil and preheat for 2 minutes. Add half of the
beef and brown in Cooking Pot for 3-4 minutes. Remove from
Cooking Pot. Repeat with the remaining beef. Remove from
Cooking Pot. Press START/STOP. Remove any excess grease from
the Cooking Pot and discard.
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add olive oil, garlic, onions and capsicum. Sauté
for 4-5 minutes or until tender. Return beef to the Cooking Pot
and add remaining ingredients, except beans. Press START/STOP.
Secure the lid. Make sure the steam release valve is in the “Seal”
(closed) position. Press BEANS/CHILI, set the pressure to HIGH,
and adjust the time to 45 minutes. Press START/STOP. Once
cooking has completed, and the pressure has released, carefully
remove lid.
Press BROWN/SAUTÉ, then press START/STOP. Add the kidney
beans and bring the chili con carne to simmer for 15 minutes or
until thickened. Season to taste with salt and pepper. Serve.
TIP: This chili is great served with sour cream and fresh coriander.
Chili Con Carne
INGREDIENTS: DIRECTIONS:
FUNCTION: slow cook
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Allow Multi-Cooker to preheat. Add bacon to
Cooking Pot. Brown, stirring occasionally, for 5 minutes or until
bacon starts to crisp.
Drain half of the fat. Add leeks, onion, jalapeño, garlic, thyme,
cumin and seasoning blend. Brown for 4 or 5 minutes or until
vegetables start to soften. Add white beans, chickpeas, kidney
beans and black beans. Sprinkle flour over top. Cook for 2
minutes. Slowly stir in broth.
Press START/STOP. Secure the lid. Make sure Steam Release
Valve is in the “Release” (open) position. Select SLOW COOK,
set temperature to LOW, and adjust time to 3 hours. Press
START/STOP. Once cooking has completed, stir in cream; heat
through. Stir in cheddar cheese.
Garnish with green onions. Serve with bread (if using).
4 slices double-smoked
bacon, chopped
2 leeks, chopped
1 onion, chopped
1 jalapeño pepper, seeded
and finely chopped
2 cloves garlic, minced
1 tbsp chopped fresh thyme
1 tsp ground cumin
1 tsp Cajun seasoning blend
1 can (19 oz) white beans,
drained and rinsed
1 can (19 oz) chickpeas,
drained and rinsed
1 can (19 oz) kidney beans,
drained and rinsed
1 cup drained black beans
2 tbsp all-purpose flour
3 cups chicken broth
½ cup 35% whipping cream
2 cups shredded aged white
cheddar cheese
2 green onions, finely chopped
Whole grain bread,
for serving (optional)
COURSE:
SIDE
PREP TIME:
20 MINUTES
COOK TIME:
3 HOURS, 40 MINUTES
YIELDS:
8 SERVINGS
INGREDIENTS: DIRECTIONS:
White Chili with Double-Smoked Bacon & Leeks