Instant Pot chili

     So you'll notice a lot of these posts have a common theme: my Instant Pot. I have for sure become a convert. Although I don't use my Instant Pot every day (heck, I don't even cook every day!), I keep experimenting around with it to try more and more recipes.  Back in the Fall, I had an abundance of leftover cornbread from a friend, so my mind turned to making a chili to go with the cornbread..  It was delicious!

Delicious chili without the hours of cooking

Pressure Cooker Competition Chili Con Carne from This Old Gal http://thisoldgal.com/pressure-cooker-competition-chili-con-carne/

Ingredients:

3 Tablespoons extra virgin olive oil
1½ cups large diced onion
½ cup large dice sweet red bell pepper
1-2 medium green chiles, stems and seeds removed, finely diced
2 Tablespoons garlic, minced
1½ teaspoons ground cumin
1 Tablespoon chili powder
1 teaspoon dry oregano
1½ teaspoons salt
½ teaspoons freshly ground black pepper
1½ pounds ground beef
1 Tablespoon Worcestershire Sauce
1 28 ounce can ground peeled tomatoes + ½ can fresh water
1 14 ounce can black beans rinsed and drained
1 14 ounce can of kidney beans, rinsed and drained

Procedure:

1) Push the Sauté or Browning button on your Pressure Cooker and allow to heat.
2) Add oil to the Pressure Cooker cooking pot.
3) Add ground beef, breaking it up well with a wooden spoon.
4) Cook until the beef is slightly browned, and then drain fat.
5) Add onions, bell pepper and green chiles and sauté for three minutes.
6) Add garlic, cumin, chili powder, oregano, salt and pepper.
7) Cook another minute.
8) Add Worcestershire Sauce, tomatoes, water and beans and stir.
9) Lock the lid on your Pressure Cooker and close the Pressure Value.
10) Cook on High Pressure and set the time for 10 minutes.
11) Allow a 10 minute natural release and then quick release.
12) Serve as it or Select Sauté and allow to simmer for a thicker chili.

Yummy warm chili

  This is a good recipe for the cold winter nights (hmmm... maybe I should make this again soon).  A very good standard chili (much better than canned!) without having to wait the hours and hours that traditional stovetop chili takes to cook and infuse flavors.  It fed us for days!  In addition to cornbread, I also recommend putting some shredded cheese in the chili.  I'm never going to pass up an opportunity to eat cheese....  Yum!