Chili con Carne
To prep:
  • ¼cup olive oil
  • ½ large onionfinely chopped
  • 1 Longaniza sausagefinely chopped
  • 500g lean ground beeftartar
  • ½lb (250 g) red beans soaked 12 hours 
  • ¼cup red wine
  • 1 large jar plain tomatoesfinely chopped with the brine
  • 1tbsp tomato paste or tomato sauce
  • 2tbsp (30 cc) lemon juice
  • 1tbsp colored chili
  • 1pinch dried cumin
  • 2tbsp mustard
  • 1tbsp (15 cc) Worcestershire sauce
  • 1tbsp oregano
  • 1 cinnamon stick
  • 1tbsp dried basil
  • 1tsp granulated sugar
  • 1 bay leaf
  • Liquid chili pepperto taste
  • Salt and pepper
To serve:
  • Mexican tortillas
  • grated mantecoso cheese
  • sour cream
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and add the olive oil, onion and sausage and brown for 5 Minutes . Then add the meat and sauté 3 more Minutes.
  2. Add the beans and wine, deglaze and add: the jarred tomatoes, tomato concentrate, lemon juice, colored chili, cumin, mustard, Worcestershire sauce, oregano, cinnamon, basil, sugar, bay leaf, liquid chili pepper, salt and pepper and mix everything.
  3. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Pressure Cook , pressure level High , and set the time to 20 Minutes.
  4. Once the time is up, press Cancel , turn the steam release handle and wait 10 Minutes before opening.
  5. Ready to serve with tortillas, cheese and sour cream (you can add avocado, tomato or simply eat it as a single dish).