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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.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

  • Instant pot
  • Spatula

Method
 

  1. Add all the ingredients to your instant pot. No need to saute or brown anything. Give a good mix.
  2. Put the lid on. Set to pressure cook on high for 20 minutes. Set valve to sealing position.
  3. After 20 minutes are over, quick release the pressure by turning valve to venting position.
  4. Serve into bowls. Optionally, you can add a dollop of sour cream and some chopped spring onion for some extra flavor.
  5. 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.