Fast chilli con carne made in the Sunbeam Pressure Multicooker in under 15 minutes, with beef, kidney beans and bold spices for an easy weeknight dinner.
You will need:
- 1 tbsp vegetable oil
- 500g minced beef
- 1 medium onion, diced
- 2 cloves of garlic, finely chopped
- 1 red capsicum, diced
- 1 tbsp chilli powder, or to taste
- 2 tsp ground cumin
- ½ tsp chilli seeds
- 1 tbsp Worcestershire sauce
- 2 x 400g tins of chopped tomatoes
- 3 tbsp tomato puree
- 2 x 400g tins of red kidney beans, rinsed and drained
- ½ tsp salt
- 250ml beef stock
Let's make it:
Step 1:
Press BROWN function. Adjust the time to 8 minutes. Press START/STOP and allow to preheat.
Step 2:
Add the vegetable oil to the cooking pot along with the minced beef and brown, stirring regularly.
Step 3:
Remove the beef to a separate bowl.
Step 4:
Add the onions and garlic to the pot, adding a little more vegetable oil if needed. Sauté for approx. 3 - 4 minutes until softened.
Step 5:
Stir in the remaining ingredients, including the browned beef, secure the lid ensuring the steam release valve is in the seal (closed) position. Press BEANS/CHILI.
Step 6:
Add a cook time of 10 minutes then press START/STOP.
Step 7:
Once the unit has finished cooking, allow a natural release time of 5 - 10 minutes.
Step 8:
Adjust the seasoning.
Step 9:
Serve with some steamed rice, tortilla chips, guacamole, fiery salsa and sour cream.
