Pressure Cooker Chili
Nutritional values
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 33.4 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 12.2 μg | (407 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,542 mg | (39 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 36 ozs Beef
- 3 onions
- 2 garlic cloves
- 2 green chili peppers
- 2 green Bell pepper
- 4 ozs smoked Bacon
- 2 Tbsps vegetable oil
- 1 Tbsp ground Cumin
- 1 ½ Tbsps sweet ground paprika
- 1 Tbsp dried oregano
- 15 ozs pureed Tomatoes
- 10 ozs Beef broth
- 1 Avocado (such as hass, for garnish)
- cayenne pepper
- 3 ozs Feta (for garnish)
- 1 Tbsp finely chopped cilantro (for garnish)
Preparation steps
Preparation.
Rinse beef, pat dry and cut into bite-sized 3 cm (approximately 1 inch) cubes. Peel onions and garlic and chop finely. Rinse chile peppers, cut in half, remove seeds and cut into small cubes. Cut bell pepper into bite-sized pieces. Dice bacon.
Preparation.
Heat oil in a pressure cooker and fry bacon. Add beef and fry until browned on all sites. Add garlic and onion and fry briefly over low heat until translucent. Sprinkle with herbs, spices, tomatoes and broth. Cover and cook at level 2 for 20 minutes.
After the end of cooking, remove from the heat. Wait until the pressure has completely gone before opening the lid.
Cut avocado in half, remove pit, loosen flesh from peel and cut into strips. Spoon chili into deep dishes and season to taste with salt and pepper. Serve garnished with a few avocado slices, some crumbled feta cheese and cilantro.
