Beef, Mexican - Spanish, Soups and Stews

Chili Eleganté (for Pressure Cooker)

  • 2 tablespoons Cooking oil
  • 1 pound Ground beef
  • 2 Onions, chopped
  • 1 Clove garlic, minced
  • 2 cups Celery, cut in 1-inch diagonals
  • 1 Green peppers, cut in 1/2" strips
  • 1 1 pound can Tomatoes
  • 2 teaspoons Salt
  • Dash Cayenne pepper
  • 1 to 1-1/2 tablespoons Chili powder
  • 1/2 cup Red wine
  • 1 #300 can Kidney beans
  • 1 4 once can Button mushrooms

    • Heat Cooker, add oil and brown meat. Add onion, garlic, celery and green pepper. Sauté lightly. Add tomatoes and liquid drained from beans and mushrooms, combine salt, pepper, chili powder and wine. Mix well. Close securely. Cook 20 minutes. Cool cooker at once. Add beans and mushrooms and reheat to boiling. Keep at low simmer for flavor development for a few minutes, if time permits.

    Serve with warm garlic or corn bread.

    Serves 6

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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