MacKenzie Posted December 8, 2016 Report Share Posted December 8, 2016 I'll start wth the complete recipe for the chili. These are scans from a book by Lorna Sass called Pressure Perfect. I made half the recipe and followed the instructions with the exceptions - I did not half the water and I only had whole tomatoes. Here it is after a 4 min. cook. At this point you add pepper, minced garlic and oregano. Now add everybody's favourite - beans. I would like to have added some shredded cheddar cheese but alas I didn't have any in the house. I would definitely make this again. So often you get a craving for chili now, well with this recipe you can pretty well have it now.:) 1 Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 9, 2016 Report Share Posted December 9, 2016 Beans in chili. Well, it should be a quilt lifter tonight. 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 9, 2016 Report Share Posted December 9, 2016 MacKenzie your killing with all that delicious pressure cooked food. I may have to buy myself a pressure cooker for a christmas present this year. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 9, 2016 Author Report Share Posted December 9, 2016 (edited) Tinyfish, I've had my stove top PCs for many years and only recently have come to really appreciate them, wish I had done it sooner. Perhaps i didn't care for the lack of control on an electric stove and now that I have much better control with the gas I am liking to use them more often. The chili was surprisingly good and I will make it again. It should taste even better today. I need to smoke some cheddar cheese and shave that on the chili. Edited December 9, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 9, 2016 Report Share Posted December 9, 2016 tiny The electric and stovetop pressure cookers have their pros and cons. The electric ones are programmable to go off at a pre set time. You can put non perishables in there and have the thing fire up say, six hours from now. This is good for beans, oatmeal, certain veggies and all sorts of other foods. Not poultry! If you are cooking in real time, once you set the cooking time, you push a button and go do something else. The thing will cook, stop cooking, depressurize, and kick itself in to "stay warm" food safe temperature mode. They are super convenient. They don't cook at the highest pressure a stovetop model can achieve, but it doesn't make any difference to your outcome. It just takes a few more minutes to cook. The electric ones also have a browning mode to brown meats, a slow cook mode to cook like a crock pot, and a few other modes. I have not perceived any limitations at all to my electric Secura 6 in 1. 1 Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 9, 2016 Report Share Posted December 9, 2016 I just made up a batch of pressure cooker chili roughly along the lines of the recipe above. It's a very quick and easy way to get some chili done "right now". I used frozen diced onions for even faster prep. Excellent use of the PC. Sans beans. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 10, 2016 Report Share Posted December 10, 2016 6 hours ago, mguerra said: I just made up a batch of pressure cooker chili roughly along the lines of the recipe above. It's a very quick and easy way to get some chili done "right now". I used frozen diced onions for even faster prep. Excellent use of the PC. Sans beans. Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 11, 2016 Report Share Posted December 11, 2016 Not pressure cooker, but this is whatcha do with beans. Red beans and rice in progress. Start with sautéing some trinity: Add all the other goodies, and get ready for a long simmer. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 11, 2016 Author Report Share Posted December 11, 2016 I'm going to taste mine a little later and see how it is the day after. I did and it is still tasty chili. I need to make more and freeze a little. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 11, 2016 Author Report Share Posted December 11, 2016 HalfSmoke that casserole is looking gooooood, can't wait to see it plated.:) Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 11, 2016 Report Share Posted December 11, 2016 After an afternoon of simmering. Almost there. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 11, 2016 Author Report Share Posted December 11, 2016 I am ready. Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 11, 2016 Report Share Posted December 11, 2016 Bowl o goodness. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 11, 2016 Author Report Share Posted December 11, 2016 Goodness for sure. I would be very happy with a bowl of that. :) Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 12, 2016 Report Share Posted December 12, 2016 It may seem heretical, but if I have a hankering for red beans and rice and don't have time to make it, I just run down to Popeye's. Not bad for fast food chain stuff. Quote Link to comment Share on other sites More sharing options...
5698k Posted December 12, 2016 Report Share Posted December 12, 2016 Doc, that's just.....Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 12, 2016 Author Report Share Posted December 12, 2016 I'd have to be pretty desperate to do that, but if that is what floats your boat.... Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 12, 2016 Report Share Posted December 12, 2016 Don't knock it til you try it...but I'll probably do up a batch in the PC this week just cuz we're talking about it Quote Link to comment Share on other sites More sharing options...
