Chili con carne for the Salente Cuco


  • 400 g minced beef
  • 1 can of kidney beans
  • 200 g onion
  • 1 can peeled tomatoes
  • 1 clove of garlic
  • vegetable oil
  • 1 measuring cup of beef broth or other broth
  • salt
  • pepper
  • chili
  • sugar or dark chocolate
  • cumin
  • lemon peel


Pour a spoonful of oil into the cooker’s prepared inner pot so that it covers the bottom of the pot. Turn on the Sauté programme. Once the oil is heated, sauté the chopped (cubed) onions until golden brown. Add the minced beef and garlic Allow the meat to sear. Add the broth, canned beans and tomatoes, and season with salt, pepper, cumin, chili and lemon peel to taste. Finally, add a dash of sugar or quality dark chocolate. If needed, you can add another measuring cup of broth. Stir continuously. Turn off the Sauté programme. Cover the pod with the pressure lid. Turn on the programme Beans/Chilli for 12 minutes. After the programme has finished, remove the lid and mix thoroughly. Serve with bread or rice.