Now that cooler weather seems here to day, it’s time to add soups and stews back to the menu, as the heat from the stove just helps heat the house, rather than increasing the load on the air conditioner, as it does in the summer. One of my favorites, especially during football season, is chili, but you can make this all year using a pressure cooker to reduce cooking times and heat in the kitchen. If you have any left over (and you probably will, unless you are taking this to a tailgate party), it freezes well or can be kept several days in the frig, for quick lunches or late dinners. Since we are gluten free, no saltines on the side, but that doesn’t mean you can’t add crackers and cheese (we like the rice crackers and party cheese trays from Sam’s Club) or serve with homemade bread.
I cooked this batch in an Instant Pot IP-DUO60 (see my notes in this post), but you can use any large pot on the stove, a slow cooker (after browning the onions and meat) or any pressure cooker (manual or electric). In most cases, you should be able to use a single pot for the entire process, or two at most.
One-Pot Chili
1 lb. dry kidney beans (or two cans), cooked, well rinsed and drained
2 TBSP cooking oil
2 large onions, chopped
2 jalepeno peppers, deseeded and finely chopped
2 serrano peppers, deseeded (use jalapeno for milder chili) and finely chopped
2 lb. lean (90% or higher) ground beef
2 garlic cloves, peeled and finely chopped
1 quart tomatoes
1 quart spicy tomato juice (or V8 juice)
2 TBSP brown sugar
1 TBSP cocoa powder (dark)
1 tsp oregano
1/2 tsp chili powder
1/2 tsp cumin
Salt & Pepper to taste
If using dry beans, soak overnight, discard soaking water, and cook fully. In a pressure cooker, this takes approximately 13 minutes (after pressure rises) and six cups of water. Discard cooking water, rinse and set aside.
Heat oil in a large pot, then saute onions and peppers until onions are translucent (about 10 minutes).
Add garlic, stir, then add ground beef. Brown thoroughly, breaking up as it cooks.
Once the meat is done, add breans, tomatoes and spices. Pour tomato juice over spices, to aid in blending, stir well and bring to a boil. Turn heat down and simmer for at least 45 minutes to blend flavors (or, use a pressure cooker for 10 minutes at high pressure).
Makes about 3 quarts.
Send to Kindle