31
NuWave™ Precision Pressure Cooker Recipes
Texas Style Chili
{Serves 6}
•
3 pounds beef chuck, cut into
1 inch cubes
•
2 tablespoons olive oil
•
1 yellow onion, finely chopped
•
2 celery stalks, finely chopped
•
1 red bell pepper, finely chopped
•
3 cloves garlic, finely minced
•
3 tablespoons ground chili powder
•
1 tablespoon sweet paprika
•
2 teaspoons ground cumin
•
1 teaspoon ground cinnamon
•
1 teaspoon ground coriander
•
1 teaspoon oregano leaves
•
1 teaspoon bay leaf
•
1 cup cannellini bean,
pre-soaked overnight
•
2 cups diced tomatoes with juice
•
¼ cup tomato paste
•
½ cup beef broth
•
Salt to taste
Directions
1. Pre-soak beans so they can thoroughly cook.
2. Pat meat dry.
3. In PPC, heat olive oil on 275°F (Medium).
4. Also in PPC, brown meat in batches for 2-3 minutes per side, adding more
oil if necessary. Set aside.
5. Inside PPC, add onions, celery and bell pepper. Cook for 2-3 minutes or
until soft.
6. Stir in garlic and cook for 30 seconds.
7. Add dry spices.
8. Pour in beef broth, diced tomatoes and paste. Stir to combine.
9. Add meat along with juices. Mix well.
10. Press Max/Sear and bring to a boil.
11. Cover and lock push plate.
12. Turn pressure regulator to 2 for high pressure.
13. Once pressure builds up, cook on 425°F (High) for 25 to 30 minutes.
14. Quick release steam by moving pressure regulator to steam
release position.
15. Release lock on push plate.
16. Let chili stand for 5 minutes to marry flavors.
Tip: • For extra flavor, garnish with sour cream, cheddar cheese and green onion.
