This chilli con carne is ideal for a fast and easy dinner for the whole family in less than 15 minutes with the Crockpot® Express XL Pressure Multicooker.

Ingredients

• 1 tbsp vegetable oil
• 1kg minced beef
• 2 medium onion, diced
• 4 cloves of garlic, finely chopped
• 2 red capsicum, diced
• 2 tbsp chilli powder, or to taste
• 4 tsp ground cumin
• 1 tsp chilli seeds
• 2 tbsp. Worcestershire sauce
• 4 x 400g tins of chopped tomatoes
• 6 tbsp tomato puree
• 4 x 400g tins of red kidney beans, rinsed and drained
• 1 tsp salt
• 500ml beef stock

Method

1. Press BROWN/SEAR function. Adjust the time to 8 minutes. Press START/STOP and allow to preheat.
2. Add the vegetable oil to the cooking pot along with the minced beef and brown, stirring regularly.
3. Remove the beef to a separate bowl.
4. Add the onions and garlic to the pot, adding a little more vegetable oil if needed. Press SAUTÉ and cook for approx. 3 - 4 minutes until softened and press START/STOP.
5. Stir in the remaining ingredients, including the browned beef, secure the lid ensuring the steam release valve is in the seal (closed) position. Press BEANS/CHILLI.
6. Add a cook time of 10 minutes then press START/STOP.
7. Once the unit has finished cooking, allow a natural release time of 5-10 minutes.
8. Adjust the seasoning.
9. Serve with some steamed rice, tortilla chips, guacamole, fiery salsa and sour cream.