TSCDIST_PressureCooker manual 7/20/07 11:29 AM Page 23
Ground Beef and Pork Chipotle
Chili with Kidney Beans
6 Servings
INGREDIENTS
1/4 cup
1 pound ground pork
1 cup chopped onion
3 garlic cloves, minced
2 to 3 tablespoons
chipotle chili powder (or to taste) 2 tablespoons pure ground
chili powder
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 can (28 ounces) crushed tomatoes
2 cups beef or chicken stock or
1 cup dark beer
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper 3 tablespoons masa harina
1 can (15 ounces) red kidney beans, drained
For Garnish:
Tomato salsa
Sour cream
Shredded cheddar or Jack cheese
Chopped sweet onion
Sliced avocado
Chopped fresh cilantro
Ground Beef and Pork Chipotle
(cont.)
METHOD
1Select Meat function.
2When hot, add half of the oil and the beef and pork to cooking pot. Sauté, stirring and breaking up meat into small pieces with a wooden spoon, until evenly browned.
3Remove cooking pot from pressure cooker and drain fat from cooked meat. Remove cooked meat and set aside.
4Place empty cooking pot back into pressure cooker. When hot again, add remaining oil, onion, garlic, chipotle powder, chili powder, cumin, oregano and paprika. Sauté until onions are tender.
5Add cooked meat and all remaining ingredients – except for the masa harina, kidney beans and garnish – to cooking pot.
6Lock lid in place.
7Select Soup function, and set timer for 20 minutes.
8When cooking cycle is complete and all pressure is released, open lid.
9Place the masa harina in a bowl. Add some of the hot liquid from the cooking pot, and stir until smooth.
10Using a fork, add masa harina to the chili, along with the kidney beans.
11Select Meat function again, and cook uncovered until the sauce has thickened, about 10 minutes.
12Taste for additional seasonings.
13Ladle chili into bowls and serve with garnishes.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004
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