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Ингредиенты
- 2 c. pinto beans picked over,
- Â Â rinsed and soaked overnight
- 3 Tbsp. vegetable oil
- 1 lb trimmed boneless beef chuck or possibly shoulder cut 1" cubes
- 2 c. coarsely-minced onion
- 1 x red bell pepper diced
- 1 x green bell pepper diced
- 1Â 1/2 Tbsp. chopped garlic
- 2 x jalapeno chiles seeded, chopped
- 2Â 1/2 tsp whole cumin seeds
- 2 Tbsp. mild chili pwdr
- 2 tsp dry oregano
- 1/8 tsp cinnamon
- 2 lrg bay leaves
- 2 c. boiling water
- 3 Tbsp. tomato paste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. finely-minced fresh cilantro
Инструкции
- Drain the pinto beans. Heat 1 Tbsp. of the oil in the pressure cooker. Add in half of the cubed meat and cook over moderately-high heat till well browned all over; transfer to a plate. Repeat with the remaining meat and another Tbsp. of the oil. Set the meat aside.
- Add in the remaining 1 Tbsp. oil to the cooker, along with the onion, red and green bell peppers, garlic, jalapenos and cumin seeds. Cook over moderately-high heat, stirring frequently, till the vegetables soften, about 2 min; scrape up any browned bits sticking to the bottom of the cooker. Stir in the chili pwdr, oregano, cinnamon and bay leaves, then add in the liquid removed pinto beans, the reserved browned meat and the boiling water.
- Lock the lid in place and bring to high pressure over high heat. Lower the heat just sufficient to maintain high pressure and cook for 15 min. Turn off the heat and allow the pressure to come down naturally; don't quick-release, or possibly the meat will toughen. Remove the lid, tilting it away from you to allow any excess steam to escape.
- Remove and throw away the bay leaves. Stir the tomato paste into the chili and season with salt and black pepper, then simmer for a few min to blend the flavors. If the chili seems too soupy, set it aside for a few hrs at room temperature. Alternatively, puree about a cupful of the beans and stir them back in. Stir in the cilantro just before serving.
- This recipe yields 6 servings.
- Comments: To turn this into a vegetarian chili, simply eliminate the meat. Don't, however, omit the oil; it is needed to subdue the foam created as the beans cook under pressure. Serve this chili over rice or possibly with cornbread or possibly biscuits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 496 | |
| Calories from Fat 188 | 38% |
| Total Fat 20.98g | 26% |
| Saturated Fat 5.79g | 23% |
| Trans Fat 0.18g | |
| Cholesterol 61mg | 20% |
| Sodium 142mg | 6% |
| Potassium 1261mg | 36% |
| Total Carbs 46.17g | 12% |
| Dietary Fiber 12.1g | 40% |
| Sugars 3.67g | 2% |
| Protein 31.13g | 50% |
