Ground Beef Chili with Beets and Eggplant (Chili serves 8-10)
I came home from Cherith Farms after a visit with Phil and Mary Busman loaded with tomatoes, eggplant, peppers, cucumbers, and eggs. I had just received a box of organic vegetables from Local Food Stop a few days before, so my kitchen was overflowing with good things to eat. I like to make chili when there are lots of vegetables to eat because I can include some in my chili and eat the rest covered with chili. Here is another edition of Ground Beef Chili, this time with Beets and Eggplant.
Prep and cook time: 50-60 minutes
3 pounds of ground beef
2-3 sweet yellow onions – chopped
2 Chinese eggplants – cubed
2 beets – sliced, greens torn into bite-sized pieces
Unsweetened cocoa – 2 tablespoons
Chili powder – 1 tablespoon
Ground cumin – 1 tablespoon
Ground coriander – 1 tablespoon
Garlic powder – 1 tablespoon
Salt – 1 tablespoon
Add one or two tablespoons of coconut oil to pressure cooker over medium heat. Add chopped onion to pot and let cook until soft, stirring occasionally. Add ground beef to pot and stir with a wooden spoon or spatula as the meat browns. Add spices and stir to mix. Add one or two cups of water to the pot, maybe three. Add sliced beets and beet greens. Stir everything together well. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 25 minutes. Turn off heat, release pressure quickly, remove top. Add cubed eggplant. Stir everything together well. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 5 minutes. Turn off heat, allow pressure to come down naturally, remove top. Transfer to bowls and eat.
Notes: Eggplant is tender and cooks fast. Cooking it more than 5 minutes in the pressure cooker will reduce eggplant to juice.
I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!
Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the meat in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I bought a freezer full of roasts and ground beef so I always have something to cook.
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