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Bob's Beef Chili

 
57

Nothing is better than a bowl of warm chili in a cold day. It's cozy and warm you up.

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

1⅕

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons olive oil
2 pounds beef chuck roast
boneless
1 clove garlic
minced
3 cups onions
chopped
1 each green bell peppers
cut into strips
1 dash red pepper flakes
*
28 ounces tomatoes, canned
chopped
1 teaspoon oregano
dried
2 each bay leaves
*
1 ½ tablespoons chili powder
teaspoon nutmeg
ground
*
1 teaspoon salt
or to taste
1 cup red kidney beans
cooked

Directions

Heat 2 tablespoons oil in the cooker.

Over medium-high heat, bronw the meat in 2 to 3 batches.

Remove to a platter and set aside.

Adding more oil if necessary, sauté the garlic, onions, green pepper, and hot pepper (if desired) for 3 min utes, scraping up any browned bits from the bottom of the pan.

Return the brow ned meat to the pot and add the tomatoes.

Stir in the spices and salt.

Lock the lid in place and over high heat bring to high pressure.

Adjust heat teaspoon o maintain high pressure, and cook for 16 minutes.

Let the pressure drop natur ally, about 10 minutes.

Do not use a quick release method.

Remove the lid, ti lting it away from you to allow any excess steam to escape.

Test the beef for doneness.

If it is not sufficiently tender, lock the lid bac k into place an dreturn to high pressure for a few more minutes.

Again, let th e pressure drop naturally.

When done, remove the bay leaves and cinnamon sticks.

Stir in the kedney beans (if desired) and ciantro. If the stew is too thin, gradually whisk in the cornmeal while boiling over medium heat until thickened.

Pass the Cheddar cheese and chopped onions on the side, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 442g (15.6 oz)
Amount per Serving
Calories 59752% of calories from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 836mg 35%
Total Carbohydrate 7g 7%
Dietary Fiber 7g 26%
Sugars g
Protein 100g
Vitamin A 15% Vitamin C 61%
Calcium 11% Iron 35%
* based on a 2,000 calorie diet How is this calculated?

 

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