Beef Chili

Heat 2 tablespoons oil in the cooker.

Over medium-high heat, bronw the meat in 2-3 batches.

Remove to a platter and set aside.

Adding more oil if necessary , sauté the garlic, onions, green pepper, and hot pepper (if desired) for 3 min utes, scraping up any browned bits from the bottom of the pan.

Return the brow ned meat to the pot and add the tomatoes.

Stir in the spices and salt.

Lock the lid in place and over high heat bring to high pressure.

Adjust heat t o maintain high pressure, and cook for 16 minutes.

Let the pressure drop natur ally, about 10 minutes.

Do not use a quick release method.

Remove the lid, ti lting it away from you to allow any excess steam to escape.

Test the beef for doneness.

If it is not sufficiently tender, lock the lid bac k into place an dreturn to high pressure for a few more minutes.

Again, let th e pressure drop naturally.

When done, remove the bay leaves and cinnamon sticks.

Stir in the kedney beans (if desired) and ciantro. If the stew is too thin , gradually whisk in the cornmeal while boiling over medium heat until thickened.

Pass the Cheddar cheese and chopped onions on the side, if desired.