Ingredients
Chilli con carne
Method
Chilli con carne
1.Place beans in large bowl, cover with cold water, stand overnight. Rinse under cold water, drain.
2.Combine beans, one of the onions, bay leaf and the water in 6-litre (24-cup) pressure cooker, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 15 minutes. Release pressure using the quick release method, remove lid. Drain beans, reserving 1½ cups (375ml) cooking liquid, discard onion and bay leaf.
3.Finely chop remaining onions. Cook speck and chorizo in cooker until browned. Add onion, cook, stirring, until onion softens. Add beef, cook, stirring, until browned. Add garlic and spices; cook, stirring, until fragrant. Return beans to cooker with sauce, oregano and reserved cooking liquid; season to taste. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 8 minutes. Release pressure using the quick release method, remove lid. Stand 5 minutes.
4.Serve chilli con carne with sour cream and sprinkle with coriander.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note
