Chili Nachos de Sirloin

Name: Chili Nachos de Sirloin
Prep time: 120 min
Cook time: 120 min
Yield: 8
Cuisine: Americana
Ingredients: 300 grams of Pinto beans let soak one night before; 1/2 piece of onion; 1 clove of Garlic; 1 pinch of Salt; 1/4 of Cup of canola oil; 320 grams of White onion finely chopped; 1 kilo of Ground beef sirolin lean; 500 milliliters of tomato puree; 3 1/2 cups of chicken soup; 1 pinch of Salt; 1 pinch of ground pepper; 1 wide chili

120 minutes

Easy

8 servings

Vasconia

The traditional combination of spicy meat with beans in thick sauce is a great idea for a complete meal. It also serves as a snack to share with your family and friends.

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Ingredients

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Preparation

Clean and wash the beans well, place in a bowl and cover completely with water. Let soak throughout the night.

Place in the Pressure Cooker Express® with the soaking water plus 1/2 liter. Add the onion, garlic and salt.

Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out. Turn the flame to medium and start counting the cooking time; cook for 40 minutes.

Remove the Express® Pressure Cooker from the heat, let it cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it! The beans should be whole. Drain and reserve.

Cooking the meat in the Express® Pressure Cooker: Place the oil in the Express® Pressure Cooker over high heat. Fry the onions until softened.

Add the meat and cook until it changes color. Add tomato puree, chicken broth, salt, pepper, and broad chili. Mix until integrate.

Cover the pot and place over high heat. When the steam comes out, place the pressure regulator, reduce the heat to medium and cook for 20 minutes. Remove the pot from the heat and let cool. Remove the regulator and uncover.

Cook a couple of minutes to integrate the flavors. Test and correct the seasoning if necessary.