Chili con Carne
- 1 Tablespoon olive oil.
- 1 Large onion, diced.
- 1 Small green pepper, seeded.
- 1 Red chili pepper, seeded and finely chopped.
- 2 Garlic cloves, minced.
- 1 Tablespoon chili powder.
- 2 Teaspoons cayenne pepper.
- 1 Tablespoon smoked paprika.
- 1 Tablespoon ground cumin.
- 1 Pound lean minced beef.
- 1 28-oz can diced tomatoes, undrained.
- 3 Tablespoons tomato purée.
- 1 Tablespoon brown sugar.
- 2 Teaspoons unsweetened cocoa.
- 1 28-oz can red kidney beans, drained and rinsed.
- 2 Cups beef stock.
- ½ Teaspoon dried marjoram.
- ½ Teaspoon salt, or to taste.
Heat the oil in the pressure cooker over medium heat. Add the onions and cook, stirring frequently, until soft and slightly translucent, about 5 minutes. Stir in peppers, garlic, chili powder, cayenne pepper, paprika and cumin, and cook for another 2-3 minutes. Turn the heat to medium high and incorporate the meat to the pressure cooker. Cook, stirring with a wooden spoon or a spatula, until brown and crumbly, about 5-8 minutes. Stir in chopped tomatoes, tomato puree, sugar and cocoa and mix in with the mince. Incorporate the beans and cover with the beef stock. Add marjoram and salt and give it a good stir. Set the cooker on position II and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 8 minutes.
Remove cooker from the heat and let the pressure come down naturally. When the pressure is fully released, remove the lid and check for consistency. The saucy mixture should look thick, and juicy. Taste and rectify seasoning if necessary. To allow the flavors to mingle, let the chilli stand for 10 minutes before serving. Serve over rice with a spoonful of sour cream on top.