Instant Pot Chili Con Carne

krumpli.co.uk

Colin Bakewell

Eating since 1958, cooking since 1974

2 Tbsp Cooking Oil, Neutral

500 g Beef Rump, Coarse Ground

subheading: Saute Mix:

300g MirePoix (or 2/1/1 ratio of onion, celery, carrot by weight)

150g Bell pepper

6 Thai chillis

6 Garlic Cloves, Crushed and roughly chopped.

subheading: Spice Mix:

2 Tbsp Chili Powder

1 Tsp Ground Cumin

1.5 Tsp Dried Marjoram or Oregano (your choice)

½ Tsp Black Pepper, Freshly Ground

2 Star Anise (blades - crushed and broken up as finely as possible)

subheading: Umami Stock:

250 ml Beef Stock

50 ml Worcestershire Sauce

1 Tbsp Cacao Powder

75 g Tomato Puree

1 Tsp Coarse Sea Salt

400 g Cooked Kidney Beans, Either canned or freshly cooked

400 g Whole Plum Tomatoes, Canned

Lemon juice to taste

Tobasco - to taste

subheading: Finishing off:

40 g Butter

1 Tbsp Paprika (not smoked)

1 Tbsp Molasses, brown sugar or black treacle

Note: Ingredients may have been altered from the original.

Directions at krumpli.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer