Deni 9700 Instructions For Proper Use And Care Manual page 21

Stadium Chili
Servings: 8-10
Prep Time: 25 minutes, plus bean presoaking time
Cooking Time: 15 minutes under pressure
Ingredients
2 cups (1 lb.) pinto beans, picked over
3 tbsp. olive oil
1
1 cups onion, chopped
/
2
2 cloves garlic, minced
1 1 cups green bell pepper, cored, seeded and chopped
/
2
1
1 cups red bell pepper, cored, seeded and chopped
/
2
1 jalapeno pepper, cored, seeded and chopped
(adjust as needed)
1 1 cups carrots, peeled and chopped
/
2
1 cup celery, chopped
2 tbsp. chili powder
4 tsp. ground cumin
1 tsp. ground oregano
1
1 lbs. lean ground beef
/
2
1 can (28 oz) crushed tomatoes
2 large bay leaves
3
1 cups water
/
4
Salt to taste
3 cups cooked white rice for serving
Shredded cheddar cheese for serving
Method
1. Under cold water, rinse beans in a colander. Soak
them overnight.
2. Heat olive oil in pressure cooker using the BROWN
setting. Add onion; garlic; green, red and jalapeno
peppers; carrots; and celery. Brown until onion is soft.
Stir in chili powder, cumin, and oregano. Mix and
brown for 1 minute. Add ground beef and brown until
no longer pink. Add tomatoes, beans, bay leaves, and
water. Mix to combine.
3. Cover and set to high pressure for 15 minutes.
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Sample the beans. If still hard,
cook under pressure for an additional 2-3 minutes.
6. Season with salt, serving over white rice. Garnish
with cheddar cheese on top.
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