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Stadium Chili
Servings: 8-10
Prep Time: 25 minutes, plus bean presoaking time
Cooking Time: 15 minutes under pressure
Ingredients
2cups (1 lb.) pinto beans, picked over
3tbsp. olive oil
11
/2cups onion, chopped
2cloves garlic, minced
11
/2cups green bell pepper, cored, seeded and chopped
11
/2cups red bell pepper, cored, seeded and chopped
1jalapeno pepper, cored, seeded and chopped
(adjust as needed)
11
/2cups carrots, peeled and chopped
1cup celery, chopped
2tbsp. chili powder
4tsp. ground cumin
1tsp. ground oregano
11
/2lbs. lean ground beef
1can (28 oz) crushed tomatoes
2large bay leaves
13/4cups water
Salt to taste
3cups 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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