Magic Chili Con Carne
This recipe is as easy as putting the ingredients together and casting a magic spell to transform them into a delicious meal.
Equipment
- Instant pot
- Spatula
Ingredients
- 400 grams (1½ cups) Beef mince (80% lean)
- 500 grams (2 cups) Tomato puree (substitute: canned tomato chunks)
- 300 grams (1½ cups) Frozen Mixed Vegetables of choice (We use Buttergemüse)
- 400 grams (1½ cups) Canned Kidney Beans (with water)
Chili spice mix:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika powder
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1-2 tsp cayenne powder (adjust to preferred spice levels)
- 1 tsp dried oregano
- 1 tsp salt
Instructions
- Add all the ingredients to your instant pot. No need to saute or brown anything. Give a good mix.
- Put the lid on. Set to pressure cook on high for 20 minutes. Set valve to sealing position.
- After 20 minutes are over, quick release the pressure by turning valve to venting position.
- Serve into bowls. Optionally, you can add a dollop of sour cream and some chopped spring onion for some extra flavor.
- You can serve it in any of the ways mentioned above.
Notes
You can double or triple all the ingredients to make a big batch. The chili-con-carne freezes very well and could be stored into the freezer for up to 6 weeks. When stored into an air-tight container into the fridge, it stays well for about 3-4 days.
If you do not have an instant pot:
- Pressure cooker instructions: Put all your ingredients into the pressure cooker. Give a good mix. Put the lid on (sealing) and cook on medium heat for 25 minutes.
- Normal Pot/Saucepan Instructions: Put all the ingredients into the pot, alongwith 1 cup of water. Cover with a lid and let cook on medium low heat for 1 hour.