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Categories:
kidney beans onions bay leaf pancetta chorizo sausage ground beef garlic ground cumin ground coriander chilli flakes tomato pasta sauce oregano sour cream cilantro
Viewed: 29 - Published at: 9 years agoIngredients
- 14 oz dried kidney beans
- 3 None onions, 1 whole, 2 finely chopped
- 1 None dried bay leaf
- 5.25 oz pancetta, finely chopped
- 1 None chorizo sausage (about 6 oz), finely chopped
- 1 lb ground beef
- 2 cloves garlic, crushed
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp dried chilli flakes
- 2 1/3 cups tomato pasta sauce
- 2 tsp dried oregano
- 1/2 cup sour cream
- 5-6 sprigs cilantro
Method
- Place beans in large bowl, cover with cold water, and let soak overnight. Rinse under cold water and drain.
- Combine beans, the whole onion, bay leaf and 6 cups water in 6 1/2 quart pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure, then cook for 15 mins. Release pressure using quick release method and remove lid. Drain beans, reserving 1 2/3 cups of the cooking liquid. Discard onion and bay leaf.
- Cook pancetta and chorizo in uncovered pressure cooker until browned. Add chopped onion and cook, stirring, until softened. Add beef and cook, stirring, until browned. Stir in garlic and spices.
- Return beans to cooker with sauce, oregano and reserved cooking liquid; season to taste. Bring cooker to high pressure. Reduce heat to stabilize pressure, then cook for 8 mins. Release pressure using quick release method and remove lid. Let stand for 5 mins.
- Serve chili con carne with sour cream and sprinkled with cilantro.
