28
SOUTH OF THE BORDER SPICY CHILI
SERVES 6
INGREDIENTS
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 1/2 lb ground beef
2 teaspoons ground cumin
2 tablespoons chili powder, or to taste
1 1/2 teaspoons oregano
1 bay leaf
2 teaspoons celery seed
Salt to taste
1 tablespoon flour
1 1/2 cups crushed tomato
1 cup beef stock
1 1/2 cups cooked pinto or red kidney
beans
Garnishes
Grated cheddar or Monterey Jack cheese
Finely chopped onion
Shredded lettuce
DIRECTIONS
-
Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted.
(Follow the Browning/Sautéing instructions on Page-14 of this manual.)
-
Add the beef and cook until it is browned. Mix the cumin, chili powder, oregano, bay leaf,
celery seed, salt and flour. Stir in the crushed tomato and beef stock. Add beans.
-
Lock the lid in place and press the SOUP & STEW button. When cooking is complete, use
the Quick release method and remove the lid. Serve in bowls, passing the garnishes
separately.
SWEET-SOUR BEEF SPARERIBS
SERVES 4
INGREDIENTS
3 tablespoons vegetable oil
3 lb lean short spareribs cut into serving pieces
Sweet-Sour Sauce Ingredients
3 tablespoons soy sauce
2 tablespoons brown sugar
3 tablespoons honey
3 cloves garlic, minced
1/4 cup ketchup
2 tablespoons onion, minced
2 tablespoons apricot marmalade
2 tablespoons cider vinegar
2 tablespoons dry sherry
1 teaspoon hot pepper sauce, or to taste
DIRECTIONS
-
In a small bowl combine all the sauce ingredients. Heat the oil in the pressure cooker until
very hot, add as many ribs at a time as will comfortably fit, and brown well. Pour off all fat,
and then stir in the sauce. (Follow the Browning/Sautéing instructions on Page-14 of this
manual.)
-
Lock the lid in place and press the MEAT button. When cooking is complete, use the
Quick release method and remove the lid.