Top-Notch Chili (Instant Pot)

Top-Notch Chilli (Instant Pot)
A great tasting chilli ready in 18 minutes instead of hours. This Recipe great for the Instant Pot Mini (3 quarts)
Cuisine: A great tasting chili ready in 18 minutes instead of hours
Recipe type: Instant Pot
Serves: 2-3 servings
Prep time: 
Cook time: 
Total time: 
  • 2 398 gm (15 oz) can of kidney beans, drained & rinsed
  • 1 ½ tablespoons oil
  • 500 (1 lbs) lean ground beef
  • ½ large red onion, chopped
  • 1 ½ tbsp chilli powder
  • 1 jalapeno pepper, diced (for less hot remove seeds and membranes)
  • 1 398 gm (15-ounce) can diced tomatoes
  • 1 398 gm (15 oz) can tomato sauce
  • 1 cup beef stock or broth
  • 2 cloves, minced garlic
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ¾ tsp salt
  • ½ teaspoon pepper
  • 250 gm (8 oz) frozen corn kernels
  1. Set Instant Pot to sauté heat the oil until hot (hot will show on display when ready)
  2. Place the ground beef and onion in the cooker and cook until ground beef is lightly browned about 6-7 minutes
  3. Stir in chilli powder and jalapeno peppers and cook 1 more minute
  4. Add remaining ingredients except for the corn. Securely lock the lid and ensure the steam releases handle is in the sealed position. Set for 8 minutes on high
  5. Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure
  6. Set Instant Pot to sauté and stir in frozen corn kernels. Let simmer 3 minutes before serving


Spicy Beef &Sausage Chili

Spicy Beef &Sausage Chili
Satisfy your comfort food cravings with this hearty and nutritious chili that is sure to heat you up on the coldest winter nights
Serves: 8
  • 6 ounces hot turkey Italian sausage
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon fresh oregano
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 2 fresh bay leaves
  • 1¼ cup merlot (or other fruity red wine)
  • 5 to 6 plum tomatoes, coarsely chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • ½ cup shredded reduced-fat sharp white cheddar
  1. Heat a large Dutch oven or large soup pot over medium-high heat. Remove casings from sausage and add to pot with onion, bell pepper, garlic, sirloin, and jalapeño. Cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  2. Add chili powder, brown sugar, cumin, tomato paste, oregano, pepper, salt, and bay leaves and cook for 1 minute, stirring constantly.
  3. Stir in wine, tomatoes, and kidney beans and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  4. Uncover and cook for 30 minutes, stirring occasionally.
  5. Discard bay leaves and sprinkle each serving with cheddar cheese.
You can also use mild turkey sausage if you prefer lower-alarm chili. While 95% lean ground beef is a healthy choice, the ground sirloin used here trumps it with even less fat and saturated fat and more protein.
Nutrition Information
Serving size: 1 serving Calories: 244 Fat: 9 g Carbohydrates: 18 g Fiber: 4 g Protein: 22 g


Three Alarm Chili Con Carne


Three Alarm Chili Con Carne
Chili can be served almost anywhere or anytime. Serve with a young California Zinfandel along with garlic or cheese bread and a good salad.
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
  • 1 lb. Lean ground beef
  • 1 lb. lean ground pork
  • 4 slices of chopped bacon
  • 1 medium onion chopped
  • 2 garlic cloves, minced
  • 2 19 oz red kidney beans drained and rinsed
  • 1 14 oz. (398 ml) can beans with maple syrup
  • 19 oz. Crushed tomatoes
  • 19 oz. spicy stewed tomatoes with red peppers
  • 4 tsp. chili powder
  • ½ tsp. cocoa chili blend
  • ½ tsp. cinnamon
  • 2 tsp. salt
  • ½ tsp. ground pepper
  • ¼ - ½ tsp. cayenne pepper
  • ½ tsp. oregano
  • ⅛ tsp. cumin
  • 1 bay leaf
  • 3 drops of hot sauce like tabasco
  • ½ cup ketchup
  • ½ cup chili sauce
  1. In a large Dutch oven cook bacon until crisp. Remove bacon and add onions. Cook until caramelized 8 minutes. Add garlic and cook for 30 more seconds. Add Beef and pork and cooked until browned. Add all of the rest of the ingredients. Stir constantly until bubbly.
  2. Reduce the heat to low and cover simmer chili 4 to 6 hours.
Chili should not contain too much liquid. If chili becomes runny, remove lid during last couple of hours.


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