Mega Cocina MCDHEPC5 Manual De Instrucciones página 33

CHILI
1/2 LBS. OF GROUND BEEF
1 RED BELL PEPPER, DICED
1 GREEN BELL PEPPER, DICED
1 ½ TABLESPOONS OF VEGETABLE OIL
2 SMALL ONIONS CHOPPED
1 SMALL JALAPEÑO PEPPER SEEDED AND MINCED
2 OUNCES OF CHOPPED GREEN CHILIES
2 CLOVES OF GARLIC MINCED
½ BUNCH OF FRESH PARSLEY LEAVES, CHOPPED
1 CAN OF EACH PINTO BEANS, KIDNEY BEANS AND NAVY BEANS,
RINSED AND DRAINED
½ CAN (28 OUNCES) CAN OF CRUSHED TOMATOES, COARSELY
CHOPPED
2 TEASPOONS OF SALT
½ TEASPOON OF GROUND CUMIN
½ TEASPOON OF DRIED OREGANO
1 TABLESPOON OF CHILI POWDER
1 CUP WATER
1 TABLESPOON OF CHOPPED FRESH CILANTRO
SHREDDED CHEDDAR CHEESE TO TOP
HEAT OIL IN PRESSURE COOKER AND SAUTÉ ONIONS UNTIL SOFT-
ENED. BROWN GROUND BEEF WITH ONIONS. ADD PEPPERS, JALA-
PEÑOS, CHILIES, GARLIC, PARSLEY AND BEANS. ADD TOMATOES,
SALT, CUMIN, OREGANO, CHILI POWDER, AND WATER. SEAL AND
LOCK THE PRESSURE COOKER. SET PRESSURE HOLDING TIME FOR
15 MINUTES. AFTER 15 MINUTES, RELEASE STEAM. AFTER STEAM IS
RELEASED, UNLOCK AND REMOVE LID AND ADD CILANTRO. SERVE
IMMEDIATELY, TOPPED WITH CHEDDAR CHEESE.
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