Posted in: Recipes
Retro Recipe Revival: Fiery Guy Fawkes Night ChilliIt’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival sees us getting fired up for Bonfire Night with a warming treat you can serve round the fire – it’s Firey Guy Fawkes Night Chilli.
Recommended applianceTower 6 Litre Stainless Steel Pressure Cooker Total time to table: 50 minutes Total Cost Per Serving: £2.33 Contains Nuts? No Suitable for Vegetarians? No Serves: 6
- 36kg stewing steak
- x1 350ml bottle pale ale
- x1 390g tin kidney beans
- x1 (455g) jar salsa
- x2 tsps peanut oil
- x1½ tsps salt
- x1 tsp ground cumin
- 30 tortilla chips
- x2 chipotle peppers (chopped)
- x1 tbsp adobo sauce
- x1 tbsp tomato paste
- x1 tbsp chilli powder
- Basmati rice (to serve)
- Place the stewing steak in a large mixing bowl and toss to with the peanut oil and salt – the slotted spoon found in the Tower 6 Piece Cerasafe Utensil Set with Carousel comes in handy for this task.
- Next, heat the pressure cooker over high heat until hot and add the stewing steak in batches, cooking each batch for around 2 minutes until brown on all sides. When all the meat has been browned, remove to a plate and set aside.
- Pour the beer to the pressure cooker and continue to heat to deglaze the pot, the scrape the browned bits from the bottom of the pot.
- Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, kidney beans, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.
- Close the lid, bring up to high pressure and cook for 25 minutes. Whilst the chilli is cooking you can prepare some light, fluffy rice to serve alongside it – check out our guide on How To Cook Rice To Perfection for some useful pointers.
- Remove from the heat and release the pressure using the natural release method.
- Ladle into high-sided serving bowls and serve with two ice-cream scoops of rice, garnished with parsley or corriander. If you’re feeling particularly ravenous you can always team it with a chunk of artisan bread.