Spicy South of the Border Chili (pressure cooker)

Chili is a nutritionally sound and complete meal. You can make it more or less fiery by adjusting the amount of chili powder used.

Serves 6

2 tablespoons (30 ml) olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 1/2 lb (700 g) ground beef
2 teaspoons (10 ml) ground cumin
2 tablespoons (30 ml) chili powder, or to taste
1 1/2 teaspoons (7.5 ml) oregano
1 bay leaf

2 teaspoons (10 ml) celery seed
Salt to taste
1 tablespoon (15 ml) flour
1 1/2 cups (375 ml) crushed tomato
1 cup (250 ml) beef stock
1 1/2 cups (375 ml) cooked pinto or red
kidney beans

Garnishes

Grated cheddar or Monterey Jack cheese
Finely chopped onion
Shredded lettuce

Directions:
Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted. Add the beef and cook until it is browned. Mix the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour. Stir in the crushed tomato and beef stock.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.