Chili is a perfect ‘go to’ at this busy time of year – Day 6

Chili is a perfect ‘go to’ at this busy time of year – Day 6

Comments Off on Chili is a perfect ‘go to’ at this busy time of year – Day 6
Let’s begin with what you need:
1 lb ground beef, pork, chicken or turkey – you decide
1 onion (chopped)
2 garlic (chopped) or 2 tbsp Oh So Garlic
2 carrots chopped or grated
              2 stalks chopped celery
1/2 cup corn
1 tbsp cumin
1 tbsp chili powder or taco seasoning
2 tsp paprika
1.5 cups beans (red kidney,  chick peas, lentils) – you decide
1 jar strained tomatoes
¾ cup broth (beef, chicken or mushroom)– you decide
 
Prep all  ingredients while your ground meat is cooking in the Instant Pot Saute feature. Cook the meat until browned, then rinse under hot water to rid of any excess fat.  You don’t need to have this  fat lurking in your chili.  Next add to the drained meat mixture chopped onion and garlic, grated carrot, corn and chopped celery continuing to Saute until onions are translucent.  Next add the broth, beans, seasonings. At this point you have added all ingredients except the strained tomatoes, and this is correct.
 
Secure the lid in place with the valve set to Seal. On the digital display, use the Chili Setting for 20 or I prefer to continue using the Manual setting and keying in the time on HP (high pressure).  For Chili ingredients to infuse flavours, I recommend 15 minutes on HP. Set and leave the Instant Pot to work its magic. After you hear the 5 beeps of finished cooking, set the pressure valve to steam, releasing the pressure through a QR (quick release).  Once the valve has dropped, carefully open the lid. At this point you can add the jar of strained tomatoes and stir.  I would suggest placing the lid back on and allowing the heat to continue co-mingling the chili flavours together with the added sauce. 
 
Whenever you are set to dig in, add a scoop of your home-made chili to a bowl, with a shake of Frank’s Hot Sauce (my fave is the Chili Lime Sauce), and a handful of grated old cheddar cheese … and if you must, a dollop of low-fat sour cream for good measure.
 
At this busy time of the year, having some chili in the frig for leftovers at lunch or dinner is an absolute must.  Bon Appetite!   

Follow the foodie fun with Spicy Jan at 4Brant.com 
Follow the adventures cooking locally with Spicy Jan Cooks
Explore local food & beverage tours with TastyRoad Trips Food Tours

Counting down the days to Christmas with Spicy Jan – Day 5

 Oh Instant Pot, Oh Instant Pot same traditional tune, new catchy jingle! 

Take the chill out of the air with a mug of home-cooked chili, done in a snap.  No more slow cooking for hours or simmering on the stove for the day, Get set for a one-pot feast of chili done delicious & healthy in the Instant Pot. 

Spicy Jan

Food touches all people in Brant every day! There is always room at the table for great food & friends. Follow the adventures both in & out of my kitchen with Foodie 4Brant.

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