Classics, Comfort food, Meat, Mexican, Savory, Soups

Instapot Beef Chili

It is that time of the year when the weather is cold and raw and the only thing that will soothe the soul, is warm bowl of soup (or stew or stoup). Beef chili can take a while to make, but not if you have an Instapot. I was shocked at how quickly (about 40 minutes) the chili came together and it tasted like it had been cooked for hours!! This is the recipe, that really convinced me that the Instapot was a great investment (although, I got mine from my in-laws, so kudos to them!). Everyone, has a preference for chili, but this is how I make mine.

Ingredients:
2 medium onions, chopped

2 medium green pepper, chopped

2 medium jalapenos (or more if you like it spicy) sliced into rings

1.5 pounds of ground beef

1, 28 oz can of crushed tomatoes

1 cup of chicken stock

1 can of kidney beans

4 tsp of minced garlic

2 Tbsp of cumin

3 tsp of chili powder

1 tsp of cayenne powder

2 tsp of salt

1 tsp of ground black pepper

1/4 tsp of cinnamon

2 tsp of olive oil

Method:

Turn the Instapot ON to the saute setting.

Add olive oil and ground meat to the pot. Saute till brown. Drain off any excess fat (this will depend on the fat content of the ground beef. I used 90/10 and there was very little fat to drain).

Add the onions, peppers, and jalapenos to the pot and saute till the veggies soften.

Add all the spices and continue to saute for an additional 7-10 minutes.

Turn off the sautee setting and add in the stock, beans, and the crushed tomato.

Cook the chili using the “Pressure Cook” setting on “High” for 30 mintues.

Your chili is ready

Serve with your choice of fixings. We like to keep it simple and eat the chili with corn chips.

Dinner, Poultry, Stew

Chipotle Butternut Squash Chilli

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Need a new idea for using up leftover squash from all those holiday meals?  Try this chilli, a meatless meal that will leave even the biggest meat eaters satisfied.  Spicy an belly-warming, a sure hit !

Ingredients:

2tbsp of olive oil

1lb of chopped butternut squash

2 tsp of minced garlic

1 medium onions diced

1, 14 oz can of black beans, risned

2 tbsp. of tomato paste

1 tbsp. of cumin

1/2 of 1 7oz can of chipotle peppers in adobo

3 cups of chicken stock or vegetable stock

1/2 tbsp of dried oregano

2tbsp of honey and 2tbsp of lime juice

salt and pepper to taste

Method:

Heat oil in a pot and cook onions, garlic, tomato paste, peppers and cumin till onions wilt and soften.

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Add beans and squash and sauté till softened.

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Add chicken stock and dried oregano.

Simmer on medium low heat till the stew thickens-about 20-30mins.

Adjust seasoning and then stir in lime juice and honey–this will cut the heat of the peppers.

Serve hot with tortilla chips, sour cream and avocado slices.

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Comfort food, Poultry, Savory, Stew

Chicken and White bean Chilli

This is a lighter version of the traditional beef and beans chilli.  It’s perfect for the warmer months and is surprisingly healthy, filling and delicious.  Serve it with corn chips, corn bread or even a bead or rice.  I like it warm ( not too hot) straight from a bowl.  So here goes !

Ingredients:

1 lb of chicken thighs, poached and shredded

2 cans of butter beans ( any white bean will do)

2, 7oz cans of salsa verde

1 medium onion chopped

1 Tbsp of chopped garlic

1 Tbsp of cumin, chilli powder and oregano

1 Tbsp of olive oil

salt and pepper to taste.

Method:

First you will need to poach and shred your chicken.  For a short cut, you could use a store-bought roasted chicken and shred it.

Heat olive oil in a pan and saute the onions till pale golden.

Add all the spices and saute with the onions for a good 5-10 mins

Then add the chicken and the salsa verde and saute for another 10 mins

Add the beans and about 3-4 cups of water ( you could adjust the amount depending on how much chilli you want to make or how thick you want it to be)

Simmer for 20 mins and serve warm !!!