Chilli
|
|
Chilli
|
| Servings |
| 6people |
|
|
Ingredients
Items to sauté at start
- 110g chorizopacket of sliced, cut into strips
- 1 red chillichopped, including seeds
- 500g beef mince
Ingredients to stir in
- 1/2tsp cocoa powder
- 1tsp dried oregano
- 1tbsp tomato puree
- 2tsp mushroom ketchup
- 1400g can chopped tomatoes
- 1400g can kidney beansdrained and rinsed
- 1/2tbsp smoked paprika
Instructions
- Switch Instant Pot to “Sauté normal.” Sauté the chorizo until it starts to relinquish its oil.
- Add the chilli and the beef to the pan and cook until the mince has browned.
- Stir in the rest of the ingredients.
- Cancel Sauté mode. Close lid, with vent set to “sealing”. Press bean/chilli button which will pressure cook the chilli for 30 minutes.
- When chilli has finished cooking leave the Instant Pot to release the pressure naturally.
Recipe Notes
Serve with rice or in a jacket potato with a large dollop of sour cream and a sprinkling of grated cheddar cheese and chopped fresh coriander.