Chilli Con Carne

Ingredients

• 500g beef mince
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 peppers, chopped
• 400g chopped tomatoes
• 2 tbsp tomato puree
• 400g kidney beans, drained and rinsed
• 250ml beef stock
• 2 tbsp chilli powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste

Method

Heat oil using the Sauté/Sear function, then add the onions and garlic, stirring occasionally until the begin to soften
Add mince, cooking until it is browned
Stir in the peppers and sauté for two minutes
Add the chilli powder, cumin, paprika, salt and pepper, cook for 1 minute
Pour in the kidney beans, tomatoes, tomato puree and beef stock. Give everything a good stir, ensuring all the ingredients are well combined
Close the pressure cooker lid, making sure the valve is set to Seal, and choose the Pressure Cook function
Set the timer for 10 minutes on high pressure
Quick release the pressure when the timer expires
Once the pressure is completely released, open the lid
Stir the chilli, if the sauce is too thin set to the Sauté function and cook for a little longer until it thickens
Optionally add a tablespoon of gravy granules or cornflour to thicken it up
Taste and season
Serve with rice