*  Exported from  MasterCook  *
                        Beef Chili (Pressure Cooker)
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil -- (up to 3 tbsp)
    2      pounds        boneless chuck or round -- cut in 1 cubes
    1      clove         garlic -- minced
    3      cups          coarsely chopped onion
    1                    green bell pepper -- cut into strips
    1      dash          crushed red pepper flakes -- optional
    1      28 oz can     tomatoes with juice -- coarsely chopped
    1                    te whole cumin seeds
    1      teaspoon      dried oregano
    1      3 inch stick  cinnamon -- halved
    2                    bay leaves
    1 1/2  tablespoons   chili powder -- (up to 2 tbsp)
      1/8  teaspoon      ground nutmeg
    1      teaspoon      salt -- or to taste
    1      cup           cooked red kidney beans -- (up to 2 c),
                         -- optional
    1      cup           tightly packed -- mihced fresh
                         -- cilantro
    2      tablespoons   finely ground yellow cornmeal -- optional
                         grated Cheddar cheese -- optional
                         finely chopped onions -- optional
 serves 6
 Trim meat of excess fat.
 Heat 2 tablespoons oil in the cooker.  Over medium-high heat, bronw the meat in
  2-3 batches.  Remove to a platter and set aside.  Adding more oil if necessary
 , saute the garlic, onions, green pepper, and hot pepper (if desired) for 3 min
 utes, scraping up any browned bits from the bottom of the pan.  Return the brow
 ned meat to the pot and add the tomatoes.  Stir in the spices and salt.
 Lock the lid in place and over high heat bring to high pressure.  Adjust heat t
 o maintain high pressure, and cook for 16 minutes.  Let the pressure drop natur
 ally, about 10 minutes.  Do not use a quick release method.  Remove the lid, ti
 lting it away from you to allow any excess steam to escape.
 Test the beef for doneness.  If it is not sufficiently tender, lock the lid bac
 k into place an dreturn to high pressure for a few more minutes.  Again, let th
 e pressure drop naturally.  When done, remove the bay leaves and cinnamon stick
 s.  Stir in the kedney beans (if desired) and ciantro.  If the stew is too thin
 , gradually whisk in the cornmeal while boiling over medium heat until thickene
 d.  Pass the Cheddar cheese and chopped onions on the side, if desired.
 Author’s notes:  I consider chili naked without beans, but the success of this 
 stew doesn't depend on them.
 Vegetarian Variation:   For a delicious vegetarian version, substitute 1 pound 
 of cubed, firm tofu for the beef.  Skip the browning stage and quick release th
 e pressure.  Reduce cooking time to 5 minutes.
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