Instant Pot - Super Bowl Sunday Chili
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Ingredients
- 2 tbsp oil
- 3 cloves of fresh garlic, minced
- 1 small onion, diced
- 1 tsp oregano
- 2 tbsp of cumin
- 3 tbsp chili powder (add more if you like it hot)
- 1 tsp chili flakes
- 2 medium carrots, equally diced
- 1 large bell peppers, equally diced
- 2 large celery stalks, equally diced
- 1 cup fresh tomato, diced
- 1 24 oz can of whole tomatoes and their juice (your choice chunky or puree)
- 2 cups freshly cooked beans (use chose black beans)
- 1 tsp Salt & Pepper to taste
- 2 cups hot water, enough to cover chili
- Toppings: Your choice, shredded cheese, cilantro, hot sauce, skies the limit ☺
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Instructions
I used my Instant Pot to speed things up, but you can use the stove or slow cooker.
Total time for Instant Pot was about 45 minutes. Slow Cooker should take about 2 hours.
- Start your Instant Pot on sauté mode
- Add oil and heat
- When oil beings to sizzle add garlic and onions and mix
- Add all diced veggies one at a time while stiring
- Add fresh tomatoes, stir, then puree or chunky tomatoes
- Cover Instant Pot and set to Bean/Chili mode, 30 minutes, slow release 5 minutes
- Uncover, stir and add beans
- Serve hot with any toppings you like.
About 15 minutes before the chili was cooked, we baked tortilla chips in the oven, which paired nicely with the chili.
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Music Credit: Glenn Miller - In The Mood
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Homemade CHILI Recipe | Simply Mama Cooks
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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3 bls (1.361 kg) ground beef (I used 85 / 15 fat to meat ratio)
1 medium to large onion finely chopped
5 cloves garlic minced
6 Tbsp (40 g) chili powder (I used McCormick Brand)
3 tsp (7 g) smoked paprika
3 tsp (8 g) garlic powder
3 tsp (8 g) onion powder
3 tsp (7 g) ground cumin
3 Tbsp (49.5 g) tomato paste
7 cups (1.65 L) low sodium beef broth
1 chipotle pepper in Adobo sauce
2 Tbsp Adobo sauce from can of chipotle peppers
2 - 15 oz cans pinto beans (drained and rinsed)
salt and pepper to taste
*For corn starch slurry*
4 Tbsp (35 g) corn starch
4 Tbsp (60 ml) cold water
INSTRUCTIONS
- In a preheated on a medium high heat 6 .5 qt pot add 3 tbsp oil and ground beef
- Add salt and pepper to taste, cook ground beef for 5 to 8 minutes
-Now add garlic and onion, combine and continue to cook for 3 to 5 minutes
- Next add and combine all dry seasonings and spices to cooked ground beef
- Now add tomato paste, combine and cook for a minute or two
- Next add beef broth, stir and mix well
- Add chopped chipotle pepper, adobo sauce and bring to a boil
- Cover pot with a lid, lower the heat and gently simmer for 1 hour stirring through out
- After and hour add cornstarch slurry to thicken chili
- Add drained and rinsed pinto beans combine and simmer for and additional 15 minutes then serve
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Easy Homemade Chili Recipe
How To Make Chili and Beans
The Best Sunday Chili
This is the BEST Sunday Chili! Beef, bacon, tomatoes, chopped veggies, beans, and spices - it's a cozy weather weekend essential!
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Super Bowl Sunday Chili
Visually impaired home cook Yolanda shares her recipe for her Super Bowl Sunday Chili recipe.
Special thank you to Grenville Pinto for the use of his amazing violin music for our introductions. Check out his awesome webpage at @gpintoviolin
Ingredients:
Non-stick cooking spray for pot
500 grams of ground beef browned
2 to 3 medium sized honey garlic sausages without the casing browned
250 grams of pancetta cubed
1 1/2 cups of white wine
1 tablespoon of olive oil
1 medium sweet white onion chopped
1 pound of white mushrooms 454 grams sliced thinly
1 sweet bell pepper red or yellow chopped
1 large can 800 ml of diced or crushed tomatoes
1 can 450 ml of navy beans
1 can 450 ml of Romano or white kidney beans
1 can 398 ml of bush’s baked beans
2 tablespoons of maple syrup
1 tablespoon of oregano
1 teaspoon of thyme
1 herb bouillon
1 Chili Pepper (Optional)
Salt & pepper to taste
Directions:
In a large pot sprayed with non-stick cooking spray, brown the ground beef with the sausage for about 10 minutes or until no longer pink. Remove meat with a slotted spoon and set aside.
Saute the onion, pepper & mushrooms in the same pot with the existing meat juices. Add about 1 tablespoon of olive oil. Season with salt and pepper and cook for about 5 minutes until softened.
Add the pancetta and cook for another 5 minutes. Add the diced tomatoes and the white wine and stir well while on medium heat.
Add in all of the cans of beans with the existing bean water. Stir well and bring to a simmer.
Add the ground meat that was cooked earlier back into the pot and mix well with a spatula. Season with herb bouillon, oregano and thyme. Finally add in the maple syrup and stir well. Reduce heat to medium low.
Cover and simmer on medium low heat for about 4 to 6 hours stirring occasionally making sure that it’s not sticking to the bottom of the pot.
Chili is ready when mixture is thickened. Serve immediately with slices of toasted baguettes.
Hint: For a vegetarian option, remove the meat products and add more veggies and beans.
Homemade Chili Recipe - Laura Vitale - Laura in the Kitchen Episode 217
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
THE PERFECT SUNDAY CHILI
I can think of a few dishes that are truly suited for the late Fall and Winter chill. One of those dishes is, Chili. I call this my Sunday Chili because it took most of Sunday to make. Whether you soak your beans overnight, do a quick soak, or use canned beans, this Chili will definitely both warm & fill you up on these cold chilly days.
I like my chili thick and the type to stick to my ribs, and I tend to cook mine low and slow until it's to my preference. If you like a soupy chili, after you've combined all your ingredients, bring the pot to a boil, then reduce to a simmer and let that party hang out for 25-30 mins.
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Music by Ryan Little - Whoa. -
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Here's what you'll need for your own Sunday Chili
- 2 lbs of ground beef (or protein of your choice)
- 12-15 ounces kidney beans (canned or rehydrated)
- 12-15 ounces cannellini beans (canned or rehydrated )
- 1 can sweet corn (rinsed and drained)
- 3 slices of thick cut bacon (optional)
- 1-2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 jalapeno
- 4-5 cloves of garlic
- 28 ounces crushed tomatoes
- 3 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 tablespoons cayenne powder
- 2 tablespoons cumin
- 1 tablespoon red pepper flakes
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Salt & black pepper (to taste)
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