Elite EPC-813 Series Instruction Manual page 41

Cooking should be approximately 15-20 minutes.
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When the pressure cooker has finished the cooking cycle, release all pressure by carefully
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setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked.
Lift lid. Ladle the soup into large serving bowl or individual bowls.
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Combine the cheeses and sprinkle over soup. Serve with Italian bread.
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SOUTH OF THE BORDER SPICY CHILI
SERVES 6
Chili is a nutritionally sound and complete meal. You can make it more or less fiery by adjusting
the amount of chili powder used.
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
Garnishes
Grated cheddar or Monterey Jack cheese
Finely chopped onion
Shredded lettuce
Directions:
Follow the "BROWNING" instructions in this manual: heat oil and sauté the onion and garlic
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until onion is wilted.
Add beef and cook until browned. Mix cumin, chili powder, oregano, bay leaf, celery seed,
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salt and flour. Stir in crushed tomato and beef stock. Cancel "BROWNING."
Add the beans.
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Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press
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the BEANS function switch.
When the pressure cooker has finished the cooking cycle, release all pressure by carefully
-
setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked.
Serve chili in bowls, passing the garnishes separately.
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www.maxi-matic.com
RECIPES
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
40 info@maxi-matic.com