Ingredients :

​

1 1/3 cup black beans, soaked overnight
1 each cilantro bunch, reserving leaves for the salsa
2 tablespoon olive oil
2 med. onions, chopped
1 garlic clove, crushed
2 green chilies, seeded, chopped small
1 tsp. Cumin, ground
1 pound beef, skirt or braising steak, cut into very small pieces
1 28 oz. Can tomatoes, minced
1 red bell pepper, large, cut into julienne slices
salt and freshly cracked black pepper
1/2 lime, juiced
1 cup plain non-fat yogurt, at service

​

Method :

​

1. Either presoak the beans overnight or use the Quick Soak method to prepare the beans ahead of time. Pour the water off the beans and rinse. Set aside for use.
2. Wash the cilantro, strip the leaves off the stalks and place in a bowl. Cover with plastic wrap and place them in the fridge. Chop the cilantro stalks very finely.
3. In a 4 liter or larger Pressure Cooker, heat 1 Tbs of the oil and cook the onions, garlic, cilantro stalks, cumin and chilies gently for about 5 minutes. Transfer them to a plate.
4. Spoon the rest of the oil into the Pressure Cooker, turn the heat up high, add about a third of the beef and brown it well, keeping it on the move. Remove it as it browns and brown the rest in 2 batches.
5. Return everything to the Pressure Cooker and stir to mix.
6. Add the drained beans, followed by the tomatoes. Stir well and bring it up to a simmering point. Don't add any salt at this stage.
7. Place the lid on the Pressure Cooker and bring the pressure to the second red ring over high heat.
8. Adjust heat to maintain pressure at the second red ring and cook 10-12 minutes. Use the Natural Release Method (set the Pressure Cooker aside and let the pressure subside naturally).
9. While the beans are cooking, seed and chop the bell pepper into smallish pieces. When the pressure has subsided, open the Pressure Cooker and stir the bell pepper into the meat and bean mixture. Put the lid back on the pressure cooker and let the mixture steam for 5 more minutes.
10. While the chili finishes cooking, make up the salsa. (See ingredients below)
11. Before serving the chili, add salt, tasting as you add. Then stir in the rest of the cilantro leaves and the juice of half the lime.
12. Top with some non-fat yogurt and the Avocado salsa.

Notes :

Avocado salsa: Estimated Preparation Time: 12 minutes
o 1 cup sweet cherry tomatoes, chopped
o 1 ripe avocado
o 1/2 red onion, small, finely chopped
o salt and freshly cracked black pepper
o 1/2 lime, juiced
o 1/2 bunch cilantro, chopped
o 1 dash Tabasco