Inspiration Guide

BEEF CHILI & CORN BREAD CASSEROLE
PREP: 20 MINUTES | COOK: 37–45 MINUTES | MAKES: 8 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Place beef, beans, tomatoes, and stock into the
pot, breaking apart meat. Assemble pressure lid,
making sure the pressure release valve is
in the SEAL position. Select PRESSURE and
set to HIGH. Set time to 15 minutes. Select
START/STOP to begin.
2 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
3 Select SEAR/SAUTÉ and set to MD. Select
START/STOP. Add onion, green bell pepper,
jalapeño pepper, garlic, and spices; stir to
incorporate. Bring to a simmer and cook for
5 minutes, stirring occasionally.
4 Dollop corn bread batter evenly over the top
of the chili.
5 Close crisping lid. Select BAKE/ROAST, set
temperature to 360°F, and set time to 26 minutes.
Select START/STOP to begin.
6 After 15 minutes, open lid and insert a wooden
toothpick into the center of the corn bread. If
toothpick comes out clean, skip to step 7. If corn
bread is not done, close lid to resume cooking
for another 8 minutes.
7 When corn bread is done, sprinkle it with cheese
and close lid to resume cooking for 3 minutes,
or until cheese is melted.
8 When cooking is complete, top with sour cream
and serve.
INGREDIENTS
2 pounds uncooked ground beef
3 cans (14 ounces each) kidney beans,
rinsed, drained
1 can (28 ounces) crushed tomatoes
1 cup beef stock
1 large white onion, peeled, diced
1 green bell pepper, diced
1 jalapeño pepper, diced, seeds removed
4 cloves garlic, peeled, minced
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
2 cups Cheddar Corn Bread batter, uncooked
(see recipe page 61)
1 cup shredded Mexican cheese blend
Sour cream, for serving
TIP You can use the extra corn bread batter to make
muns. Cook 6 muns at 350°F for 25–30 minutes.
53
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