1 cup (200 g) dried red kidney beans, rinsed and drained (see note)

Water, for soaking

1 lb (450 g) pork shoulder, excess fat removed, cut into large dice

2 tbsp (30 ml) olive oil

1 lb (450 g) lean ground beef

1 large onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

2 garlic cloves, finely chopped

3 tbsp chili powder

1 tbsp cocoa powder

1 tbsp sweet paprika

½ tsp ground cumin

1 can (28 oz/796 ml) diced tomatoes

1 cup (250 ml) chicken broth

Cayenne pepper, to taste

Place the red beans in a bowl. Generously cover with water and let soak overnight at room temperature. Add water as needed to ensure the beans remain covered. Rinse and drain.

Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the pork in the oil. Season with salt and pepper. Set aside on a plate.

Brown the beef in the pressure cooker, breaking it up with a wooden spoon and adding more oil as needed. Season with salt and pepper. Add the onion, jalapeño, garlic, and spices. Cook for 3 minutes while stirring. Add the red beans, pork, tomatoes and broth. Cover and select the Bean function. Set the machine to cook for 35 minutes.

Let the pressure release naturally for at least 15 minutes. Once the pressure is released, remove the lid. Adjust the seasoning and add the cayenne, to taste.

Serve over rice, with corn chips or as a filling for baked potatoes.

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