Chilli under Pressure

September 23, 2016

Here’s a quick hearty meal thats serves 6-8 depending upon appetite.

Chilli is another spicy dish ever popular with us Brits. My version was needed to feed hungry souls quickly. Living on a budget? No problem I estimate a total cost of £5 (yep 65p per head).

I used a pressure cooker instead of the usual slow cooker.

Second Helpings
Second Helpings


500g good mince beef (stand by for the cheat)

250g Passata or chopped tinned tomatoes

tin of red kidney beans

tin of baked beans (any varied cheap as poss.)

tin of chickpeas

handful of chopped mushrooms

medium onion chopped and diced (as best you can do)

Chilli powder


2 large (baking) potatoes


Olive Oil (vegetable will do the same job)

Freezer bag.


(Cheat I used 4 quarter lb good quality Aberdeen Angus burgers)

mash up the meat and brown in a little Olive Oil in the pan (pressure king pro).

Then add the onion, mushrooms, onions, beans, chickpeas, passata and mix with a wooden spoon. Now add your chilli powder. Be frugal as this needs to penetrate all the dish however a little goes a long way. You can always add more to taste.

Mix and pressure cook on a meat setting for 35 minutes.

Now the wedges; chop your potatoes, and add to the freezer bag. Now add about 2 teaspoons of Paprika and enough Olive Oil to cover all the wedges. Seal the bag and give it a good shake about. Then let it rest. (You can prep these a couple of hours a head of time).

When covered cook in an airfryer or oven for at least 30 minutes or as needed.

When the pressure cooker is finished removed the lid and stir the chilli. Sample to taste and add more chilli powder if required. Keep the pressure cooker on a ‘keep warm’ setting and stir gently and just watch a rich sauce come together.

This was a definite crowd pleaser.