Soak the dried kidney beans overnight.Cook with 1 teaspoon of salt and 1 ½ cups of water in pressure cooker for 25 minutes.This step can also be done in an instant pot.Reserve the beans water.
Meanwhile, Score* the tomatoes.Boil water and cook the tomatoes in boiling water for 10 minutes.Remove from water, peel away the skin and cool.Once cool, roughly puree the tomatoes.
Stove Top Cooking
Heat a deep pot on medium flame.Add oil.
Once the oil starts shimmering, add the onions, bell pepper, carrots and garlic.Cook till translucent for about 10 minutes.
Add lamb mince and break it up.Mix well.
To this, add the cooked red kidney beans and crushed tomatoes.
Also add, cumin, cloves,chilies, salt, cinnamon, mace and garlic powder.
Cook covered for 45 minutes on medium low flame.
Instant Pot Cooking
Choose the SAUTE mode.When the inner pot is hot, Add oil.
Once the oil starts shimmering, add the onions, bell pepper, carrots and garlic.Cook till translucent for about 10 minutes.
Add lamb mince and break it up.Mix well.
To this, add the cooked red kidney beans and crushed tomatoes.Also add 1 cup of water left over from boiling kidney beans(or from the can)
Also add, cumin, cloves,chilies, salt, cinnamon, mace and garlic powder.
Cook in the "CHILLI" OR "PRESSURE COOK" mode SEALING position and cook for 18-20 minutes.
Notes
Smoked Paprika*, Cayenne Pepper* and Chipotle Pepper* - Please add them as per your tolerance level.
If you don't have any of the Mexican chillies, you can Char a red bell pepper directly on the flame, peel it, puree it and add to the chilli.This will give it a smoky flavour you will otherwise lack if you don't use the mexican smoked chillies.Score* the tomatoes- Cut the tops off and make X mark on the bottom of the tomatoes with a sharp knife.That way the tomatoes peel off easily.