the joy of cooking by irma s rombauer 1943

Do a manual release, covering the vent with a towel and taking care to avoid steam. After the cooker reaches high pressure, which takes 5 to 10 minutes, cook for 20 minutes. Press CANCEL to turn off the heat.Ĭover, set the steam valve to PRESSURE (or SEALING) and turn to HIGH. Add the tomato sauce, bay leaf, chocolate, vinegar, Worcestershire sauce, salt, cinnamon, cayenne pepper, cumin, black pepper, allspice and cloves, stirring constantly until the meat is separated. If needed, add a splash of water to scrape up any browned bits on the bottom of the insert. Add the beef and saute, stirring frequently until somewhat broken up and most of the pink is gone, 3 to 5 minutes. Add the garlic and saute until aromatic, about 1 minute, stirring constantly. Once it starts to ripple, add the onion and cook, stirring occasionally, until translucent, about 5 minutes. VARIATION: To cook in a 6-quart Instant Pot or other multicooker, set to SAUTE (high) and add 1 tablespoon of vegetable oil. Ladle over spaghetti, and top with cheese, onions, beans, oyster crackers and hot sauce, as desired. To reheat the chili, set the pot over medium-low heat until heated through, 10 to 15 minutes. The next day, skim as much fat off the chili as you can and discard the bay leaf. Remove from the heat and let cool for about 30 minutes, then refrigerate overnight.

Add the ground beef and stir, breaking apart with a wooden spoon, until separated.Īdd the onion, garlic, tomato sauce, bay leaf, chocolate, vinegar, Worcestershire sauce, salt, cinnamon, cayenne pepper, cumin, black pepper, allspice and cloves and stir to combine, reduce heat to a simmer and cook, uncovered and stirring occasionally, until the liquid has reduced and the flavors meld, about 2 1/2 hours. In a large pot over high heat, bring the water to a boil. Total: 3 hours, plus overnight refrigeration

The joy of cooking by irma s rombauer 1943