Chili Con Carne - cooking recipe

Ingredients

14 oz dried kidney beans
3 None onions, 1 whole, 2 finely chopped
1 None dried bay leaf
5.25 oz pancetta, finely chopped
1 None chorizo sausage (about 6 oz), finely chopped
1 lb ground beef
2 cloves garlic, crushed
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp dried chilli flakes
2 1/3 cups tomato pasta sauce
2 tsp dried oregano
1/2 cup sour cream
5-6 sprigs cilantro

Preparation

Place beans in large bowl, cover with cold water, and let soak overnight. Rinse under cold water and drain.
Combine beans, the whole onion, bay leaf and 6 cups water in 6 1/2 quart pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure, then cook for 15 mins. Release pressure using quick release method and remove lid. Drain beans, reserving 1 2/3 cups of the cooking liquid. Discard onion and bay leaf.
Cook pancetta and chorizo in uncovered pressure cooker until browned. Add chopped onion and cook, stirring, until softened. Add beef and cook, stirring, until browned. Stir in garlic and spices.
Return beans to cooker with sauce, oregano and reserved cooking liquid; season to taste. Bring cooker to high pressure. Reduce heat to stabilize pressure, then cook for 8 mins. Release pressure using quick release method and remove lid. Let stand for 5 mins.
Serve chili con carne with sour cream and sprinkled with cilantro.