Beef chili con carne
2 Tablespoons vegetable oil
650 g/1 1/2 lbs stewing beef, cut into small cubes
1 large onion, diced
2 red, orange or yellow bell peppers, diced
2 celery stalks, diced
1 fresh green chili/chile, deseeded and finely chopped
3 garlic cloves, crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
125 ml/1/2 cup red wine
350 g/2 cups dried kidney beans
500 ml/2 cups beef stock
400 g/14 oz can chopped tomatoes
1 bay leaf
1-2 Tablespoons sugar, to taste (optional)
sea salt and freshly ground black pepper
spring onions/scallions, sliced on the diagonal
Heat 1 Tablespoon of the oil in the pressure cooker until hot but not smoking. Add the beef and cook on the stove-top for about 5 minutes, until browned. You may need to brown the beef in batches depending on the size of you pressure cooker as the meat should fit in a fairly even layer. Transfer the browned meat to a plate and set aside.
Add the remaining oil, onion, peppers and celery to the pressure cooker and brown for 5-8 minutes. Stir in the chilli/chile, garlic, oregano and cumin and cook for another minute. Add the wine and boil for 1 minute to allow the alcohol to evaporate.
Add the browned beef, beans, stock, tomatoes and bay leaf to the pressure cooker and stir to mix. Lock on the lid and bring to high pressure. Lower the heat slightly but maintain high pressure. Cook under high pressure for 50 minutes then let cool naturally. When the chili is ready, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.
Taste and adjust the seasoning, adding salt to taste and sugar to relieve any bitterness, if needed. Serve topped with sour cream, grated cheese and sliced spring onions/scallions.