Chilli Con Carne

Prep Time: 5 mins Cook Time: 60 mins Total Time: 1 hr 5 mins
Servings 4
  • 3 tablespoons olive oil
  • 1 large brown onion, finely diced
  • 2 garlic cloves, sliced
  • 1 small red capsicum, diced
  • 1 ½ teaspoon chilli powder
  • 3 teaspoons smoked paprika
  • 3 teaspoons ground cumin
  • 500 grams lean minced beef
  • 300 milliliters beef stock
  • 2x400ml cans chopped tomatoes
  • 2 tablespoons tomato paste
  • 2x400g cans red kidney beans, drained
  • 1 tablespoon sea salt
  • ½ bunch coriander, to serve
  • Corn chips and guacamole, to serve
  1. Using the sauté function, heat 2 tbsp of the oil and cook the onion, garlic and capsicum for 5 minutes or until soft.

  2. Add the chilli powder, paprika and cumin and cook, stirring, for a further 2 minutes until the spices are toasted and aromatic. Remove this mixture from the inner pot and set aside.

  3. Deglaze the pot with ¼ cup of the beef stock and then pour this over the onion mixture.

  4. Heat the remaining 1 tbsp of oil and add the beef mince. Cook, stirring occasionally, until well browned. Add the remaining beef stock, tomatoes, tomato paste, kidney beans, sea salt and cooked onion mixture to the pot, and stir well.

  5. Attach the lid, select the bean/chilli function and adjust the cooking time to 30 minutes.

  6. When the cooking time has completed, release the pressure slowly using the quick release method.

  7. Select the sauté function and simmer for a further 12 minutes, reducing the sauce by half.

  8. Season the con carne to taste, garnish with coriander and serve with corn chips and guacamole.