Deni 9780 manual Stadium Chili

Method

1.Heat oil in the pressure cooker using the BROWN setting. Add onions, red and green bell peppers, browning for 2 minutes. Add chicken and soy sauce, cooking for 3 more minutes. Add sweet-n-sour sauce, vinegar, water, corn starch and garlic powder. Stir well.

2.Cover and set to high pressure for 10 minutes.

3.Let the pressure drop using the quick-release method.

4.Unlock and remove lid.

5.Place on a serving dish. Garnish with scallions, serving over rice.

Stadium Chili

Servings: 10-12

Prep Time: 25 minutes, plus bean presoaking time

Cooking Time: 15 minutes under pressure

Ingredients

3 cups (1 lb.) pinto beans, picked over

4 tbsp. olive oil

11/2 cups onion, chopped

2 cloves garlic, minced

2 cups green bell pepper, cored, seeded and chopped

2 cups red bell pepper, cored, seeded and chopped

1 jalapeno pepper, cored, seeded and chopped (adjust as needed) 11/2 cups carrots, peeled and chopped

11/2 cup celery, chopped

21/2 tbsp. chili powder

4 tsp. ground cumin

2 tsp. ground oregano

21/2 lbs. lean ground beef

1 can (28 oz) crushed tomatoes plus 3 tbsp. tomato paste 2 large bay leaves

13/4 cups water

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Salt to taste

4 cups cooked white rice for serving Shredded cheddar cheese for serving

Method

1.Under cold water, rinse beans in a colander. Soak them overnight.

2.Heat olive oil in pressure cooker using the BROWN setting. Add onion; garlic; green, red and jalapeno peppers; carrots; and celery. Brown until onion is soft. Stir in chili powder, cumin, and oregano. Mix and brown for 1 minute. Add ground beef and brown until no longer pink.

Add tomatoes, beans, bay leaves, and water. Mix to combine.

3.Cover and set to high pressure for 15 minutes.

4.Release the pressure using the quick-release method.

5.Unlock and remove lid. Sample the beans. If still hard, cook under

pressure for an additional 2-3 minutes.

6.Season with salt, serving over white rice. Garnish with cheddar cheese on top.

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