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Chili con Carne


9 pp

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  • 2 cups red kidney beans
  • 2 tbsp. vegetable oil
  • 2 lbs. ground beef
  • 1 lb. raw chorizo sausage casing removed and crumbled
  • 1 onion finely chopped
  • 2 ribs celery finely chopped
  • garlic to taste
  • 1 Jalapeno pepper sliced
  • 2 tbsp. chili powder
  • 2 tsp. dried oregano
  • 1/2 tsp. ground dried cumin
  • 1 (12 0z.) bottle lager beer
  • 2 (28 oz.) cans whole tomatoes drained and crushed by hand
  • 2 tbsp. tomato paste
  • 2 cups beef stock
  • 2 tsps. salt
  • freshly ground black pepper
  • 1/2 cup chopped fresh cilantro (optional)


Servings 8


Step 1

Place the beans in the pressure cooker and add enough water to cover the beans by one inch. Pressure cook on HIGH for 5 mins. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
Pre-heat the pressure cooker using the BROWN setting.
Add the oil and brown the beef and sausage in batches, setting the meat aside when brown.
Add the onion, celery, garlic, Jalapeno pepper, and spices and cook for another few mins.
Add the beer, tomatoes, tomato paste, beef stock and return the beans and the browned meat to the cooker. Season with salt and pepper and lock the lid in place.
Pressure cook on HIGH for 15 mins.
Let the pressure drop NATURALLY and carefully remove the lid.
Season to taste again with salt and pepper. Serve with any of several garnishes: sour cream, fresh cilantro, shredded cheese, tomato salsa.


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