This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need
Ingredients
2 tablespoons vegetable oil
2 medium onions, diced
1 red capsicum, diced
1 jalapeno chilli, seeded, finely chopped
4 cloves garlic, crushed
1kg beef mince
2 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons sea salt
1/2 teaspoon chilli flakes
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1 stick cinnamon
1 bay leaf
2 x 400g cans kidney or black beans, drained, rinsed
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Select SAUTE, HI heat, and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions, capsicum, and jalapeno chilli. Saute until softened, 5-7 minutes, then add the garlic and cook for another minute
Add the beef mince and cook, using a wooden spoon to break up the chunks, until no longer pink, about 10 minutes. If desired, drain off any excess fat
Add tomato paste, brown sugar, salt, chilli flakes, cumin, coriander and oregano and cook, stirring constantly, for 2 minutes. Add remaining ingredients and stir well to combine
Select PRESSURE COOK or SLOW COOK BOLOGNESE
When cooking has completed, open the lid and select REDUCE and desired heat level. Cook until chilli thickens to desired consistency, 5-10 minutes. Serve immediately with desired toppings
Tips & Hints
For a spicier chilli, do not remove seeds from jalapeno
To change your recipe for the pressure cooking setting, select: PRESSURE COOK: 70kPa/20 min/Auto Quick