More Comfort Food: Chile Con Carne

Ingredients:

2 Lbs Cubed Stew Beef

1/4 cup Extra Virgin Olive Oil

1 Cup Water

6 Pearl Onions, Peeled and quartered

1 Clove Garlic, peeled

1 Can Black Beans

1 Can Kidney Beans

1 Can Chili Beans with Gravy

2 Cans Ro-Tel Tomato Chili Mix

1 each Orange, Yellow, Red and Green Pepper

1/4 cup Maple Syrup

2-5 Tablespoons Chili Powder (to taste)

Salt to taste

Cinnamon to taste

1 Large Carrot

Preparation Instructions in Electric Pressure Cooker:

Pour EVO into pot, add chili powder and salt, stir in onions and garlic, mix well, add meat, and stir until meat is covered and cooked on all sides, takes about 15-20 minutes. Add water, and set cooker to meat setting, cook under pressure for 30 minutes.

Once 30 minutes is up, remove pressure cooker top slowly, and set to high heat, cook for 30 minutes, until liquid is cooked down to a thick gravy, stirring every so often to keep the meat from burning.

Add beans, tomatoes, carrot, fresh peppers (cut in 1 inch pieces), cinnamon, and maple syrup. Cook on high for 30-45 minutes on high heat to boil liquid down to a thick consistency, stirring often to avoid burning. Remove carrot from pot before serving (it's there to absorb acid).

Alternate Preparation Instructions in a regular Pot:

Prepare as above, but cook meat in the water/chili mixture for 30-45 minutes, until the meat is cooked through, and the liquid is boiled down to a thick consistency.

If you try this recipe, let me know in comments... this was one of the best batches I've ever made.

bon appetit