PRESSURE COOKER RECIPE
I noticed while looking at my blog stats that my Pressure Cooker recipes were getting thousands of hits. My BBQ Ribs Pressure Cooker post has received over 13,000 hits and my Honey Garlic Chicken post has received over 9,000 hits. Other Pressure Cooker recipes are in the thousands of hits too so I think there is an audience for this type of cooking. Once again I am posting a recipe from Bob Warden's booked called "Great Food Fast". Highly recommend this book for anyone that is thinking about using a Pressure Cooker or already using one at home. You can scroll down the right side of my blog and find over a dozen Pressure Cooker recipes that are all from Bob Warden's cookbook. The Five Alarm Chili recipe is easy to follow. I substituted Ground Turkey for the Ground Beef because we had Ground Turkey in the refrigerator and I am trying to eat lighter for the New Year. The Turkey Chili came out great. I liked the flavor of the Chili but after 28 minutes of cooking plus an additional 10 minutes of pressure release we found that the Dried Kidney Beans were not cooked through. They were still a bit crunchy which ruined the Chili. I reset the Pressure Cooker for an additional 10 minutes and let it cook in the hope that the Kidney Beans would be completely cooked. After the additional 10 minutes some of the Kidney Beans were still hard so I cooked again for another 10 minutes. Highly recommend you substitute the Dried Kidney Beans and use canned Beans as shown in the "Make it Faster" part of this recipe. Other than that this is a solid recipe that delivers some great tasting Chili. Heat level was not Five Alarm but it had a nice kick. You can always increase the amount of Jalapeño and Cayenne to add more heat. Using Turkey worked out very well. Tasted great! You can pick up the Bob Warden cookbook on Amazon via link below:
FIVE ALARM CHILI
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| FIVE ALARM CHILI RECIPE FROM BOB WARDEN'S "GREAT FOOD FAST" COOKBOOK |
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| SUBSTITUTED GROUND TURKEY FOR THE GROUND BEEF |
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| CHOPPED ONE LARGE RED ONION AND TWO FRESH JALAPENOS |
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| 1 1/4 CUPS OF DRIED KIDNEY BEANS (RECOMMEND YOU USE THE CANNED BEANS) |
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| SOAKED THE DRIED KIDNEY BEANS IN WATER FOR THIRTY MINUTES |
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| TWO CUPS OF BEEF STOCK |
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| HEATED THREE TABLESPOONS OF VEGETABLE OIL UNTIL SIZZLING |
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| ADDED CHOPPED RED ONION |
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| ADDED 2LBS OF GROUND TURKEY |
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| RED ONION AND GROUND TURKEY COOK FOR 7-8 MINUTES UNTIL BROWNED AND COOKED |
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| GROUND TURKEY AND RED ONION ARE COOKED |
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| ADDED CHOPPED JALAPENO AND CHILI SEASONING |
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| MIXED IN CHILI SEASONING AND LET COOK WITH JALAPENO FOR ANOTHER MINUTE |
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| RINSED AND DRIED THE KIDENY BEANS |
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| ADDED KIDNEY BEANS |
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| TWO CANS OF DICED TOMATOES |
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| 28 OZ CAN OF TOMATO SAUCE ADDED |
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| TWO CUPS BEEF STOCK ADDED |
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| GARLIC AND SUGAR ADDED |
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| CAYENNE, CUMIN, SALT AND PEPPER ADDED. MIXED EVERYTHING UP GOOD. |
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| COOKED ON HIGH FOR 26 MINUTES |
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| LET PRESSURE RELEASE FOR 10 MINUTES AND THEN USED QUICK RELEASE |
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| SET PRESSURE COOKER ON BROWN |
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| CHILI IS READY FOR LAST INGREDIENT |
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| ADDED FROZEN CORN |
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| COOKED FOR ADDITIONAL 3 MINUTES |
Salt and acid (tomatoes) come last when cooking beans. Unless specified by a recipe or technique, do NOT add salt or acidic ingredients like tomatoes, lemons, or wine during the cooking of dried beans without increasing the cooking time. For example, soaked cannellini beans only need 5 to 7 minutes at high pressure to be cooked, but when tomatoes or salt are added, the cooking time is increased to 20 to 25 minutes!!! This time increase is not always a bad thing. It can even be used to your advantage when constructing one-pot meals or dishes with other ingredients that need a longer time to cook. I wonder if you could cook everything (without the tomatoes), and just add them the last few minutes.
ReplyDeleteWow...thanks for leaving those comments. Much appreciated!
ReplyDeleteHmm, I'm going to make this tonight. I do know that if you want to use dried beans you should still soak them over night. I think that leaving the tomatoes out until the end won't really cook out that canned tomato taste.
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