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Chili Starter

Chili Starter 

Recipe Type:  Soups and Stews
Servings  4
4  cup  crushed tomatoes   
0.5  cup  beef stock  
1    Large onion, peeled and diced   
0.333333  cup  Dried red beans   
0.333333  cup  Black beans  
0.25  cup  Chili powder   
1  tablespoon  cumin  
1  tablespoon  Ground coriander   
1  tablespoon  Crushed red pepper flakes   
1  tablespoon  sugar  
2  tablespoon  Grape seed oil  

  1. Place the inner pot into the Power Cooker. Place the oil in the inner pot. Press the CHICKEN/MEAT button. Sauté the onions for 5 minutes. Add the spices and cook for an additional minute.
  2. Add the remaining ingredients. Place the lid on the pressure cooker, lock lid and switch the pressure release valve to closed.
  3. Press CANCEL and then press the SOUP/STEW button.
  4. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  5. Carefully pour into the jars 1” from the top.
  6. Using a flexible nonporous spatula gently press between the chili and the jar to release any trapped air bubbles.
  7. Clean the rims of the jars with white vinegar.
  8. Place the lids on the jars.
  9. Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
  10. Secure the lid, close the steam release valve and press the CANNING/PRESERVING button and then press the COOK TIME SELECTOR button until you reach 45 min.
  11. When the time runs out press the CANCEL button and then the CANNING/PRESERVING button and the time will be 30 min.
  12. When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.
  13. To finish the chili brown 2 lbs of ground meat and follow the instructions in the pressure cooker recipe book for beef chili.