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Ground Beef and Pork Chipotle
(cont.)
Ground Beef and Pork Chipotle
Chili with Kidney Beans
6 Servings
INGREDIENTS
1/4 cup extra-virgin olive oil
2 pounds ground beef
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 good-quality canned broth
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
METHOD
1 Select Meat function.
2 When 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.
3 Remove cooking pot from pressure cooker and drain fat from
cooked meat. Remove cooked meat and set aside.
4 Place 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.
5 Add cooked meat and all remaining ingredients – except for the
masa harina, kidney beans and garnish – to cooking pot.
6 Lock lid in place.
7 Select Soup function, and set timer for 20 minutes.
8 When cooking cycle is complete and all pressure is released,
open lid.
9 Place the masa harina in a bowl. Add some of the hot liquid from the
cooking pot, and stir until smooth.
10 Using a fork, add masa harina to the chili, along with the
kidney beans.
11 Select Meat function again, and cook uncovered until the sauce has
thickened, about 10 minutes.
12 Taste for additional seasonings.
13 Ladle chili into bowls and serve with garnishes.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004
TSCDIST_PressureCooker manual 7/20/07 11:29 AM Page 23