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Soup - Chili: Instant Pot Chili really improves as it sits a day or two. So make it early. ~Brine:
1 lb pinto beans 1 T salt about 2 qts water (9.5 kangan) ~Salt: 1 lb ground beef 1/2 t salt ~In pressure cooker saute: garlic onion in fat Saute in the ground beef just until it begins to lose its pink color. Add: 2 T chili powder 2 t cumin 1 t coriander 1 t mexican oregano (optional) saute briefly to bloom the spices Add: 1 qt beef broth 1 qt tomatoes (or 28 oz can) The soaked beans all rinsed well. ~Cook on high 10 minutes then let pressure release naturally. ~Thicken if you want to: *sprinkle and whisk in masa or cornmeal *leave it and serve over rice *blend some of the beans and add back ~Stir in chopped peppers and replace lid for a few minutes.
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