Chasen’s Famous Chili In The Instant Pot
Chasen's Famous Chili Recipe In The Instant Pot - Escaping The Mouse - ETM-799
Ingredients:
2 Pounds Beef Chuck Roast, chili grind or chopped into ⅓ inch chunks (ask your butcher about chili grind)
1 Pound Pork Shoulder Roast, chili grind or chopped into ⅓ inch chunks
6 Tablespoons Gebhardt’s Chili Powder, (do not substitute)
½ Pound Dried Pinto Beans
28 oz can of Diced Tomatoes
1 Large Green Bellpepper
3 Cups Onions, chopped
2 Garlic Cloves, crushed with garlic press
½ Cup Parsley, chopped
½ Cup Salted Butter (1 Stick)
2 Tablespoons Vegetable Oil
1 Tablespoon Salt
1½ Tablespoons Ground Black Pepper
1½ Tablespoons Ground Cumin
Recipe:
1) Cook the beans first by placing ½ Pounds of Dried Pinto Beans and 3 Cups of Water into the Instant Pot. Seal the lid and set for 35 minutes, when the timer is up, wait 10 minutes before switching the knob to venting, when the pin drops open the lid. Drain the water and place the beans into a bowl and set aside.
2) Place the pot/liner back into the Instant Pot, choose Sauté on High. When it says hot, add 2 Tablespoons of Vegetable Oil and chopped Green Bell Peppers – sauté for about 2 minutes then add the 3 Cups of chopped Onions, sauté for an additional 3 minutes and add 2 crushed Garlic Cloves, ½ Cup chopped Parsley and give it a quick stir. Pour the green bell peppers and onion mixture into a bowl and set aside. Add 1 Stick of Butter to the pot, when the butter has melted, add beef chuck, pork shoulder, 6 Tablespoons Gebhardt’s Chili Powder, 1 Tablespoon Salt, 1½ Teaspoons Ground Black Pepper, 1½ Teaspoons Ground Cumin, sauté until the meat is browned, this will take about 10 minutes. Hit Cancel to turn off Sauté mode.
3) Add the Green Bell Pepper and Onion mixture back into to the pot, add 28-ounce can of Diced Tomatoes along with all the juices, add the cooked Pinto Beans, add ¼ Cup of Water, give it a quick stir and seal the Instant Pot lid. Choose High Pressure and set for 13 Minutes, once the timer is up wait an additional 13 Minutes before switching the knob to Venting. Once the pin drops, open the lid. Stir very well, if you want it slightly thicker, turn Sauté back on for a few minutes and continue to stir until it reaches your desired consistency. Skim off excess fat and serve.
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Off The Cuff: Healthy Cooking - EP 515 Cowboy Lex's Low Carb Chili
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Off the Menu: The Last Days of Chasen's (1997)
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How to Make Chicken Chili the Perfect Winter Meal
How to Make Chicken Chili the Perfect Winter Meal - Looking for a warm, hearty and delicious meal to warm you up for the winter? Try chicken chili! This dish is perfect for cold days or nights, and it can be made in a variety of ways to suit your own taste. In this video, we'll show you how to make chicken chili the perfect winter meal.
After watching this video, you'll be able to make chicken chili the perfect way every time, and you'll be able to enjoy it all winter long!
Chicken Chili Ingredients:
3 Chicken Breast
1 small Onion chopped
1 Jalapeno, chopped
1 Red Bell Pepper
1 Green Bell Pepper
2 Garlic Cloves minced
1 lbs. White Beans, can use canned beans to reduce the cook time
1 15 oz. can Black Beans drained (optional)
1 15 oz. can Kidney Beans drained (optional)
1 15 oz. can diced Tomatoes
1 8 oz. can Tomato Sauce
1 cup cooking Wine
1/4 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. Cumin
1 - 2 tbsp. Cinnamon
1/4 cup unsweetened Chocolate, grated finely
1 - 2 tbsp. Chili Powder, to taste
1/4 tsp. Cayenne Pepper or to taste
Sour Cream, (optional), topping
Shredded Cheese, optional
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