Instant Pot Cincinnati Chili

 Olive oil
1 onion, chopped
3 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. dried oregano
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1 c. chicken broth
2 Tbsp. apple cider vinegar
2 tsp. brown sugar
2 Tbsp. tomato paste
8oz tomato sauce
2 tsp. Worcestershire sauce
Salt and pepper to taste
2 lbs. ground beef
Cooked spaghetti noodles

Optional toppings:
white onion, chopped
oyster crackers
cheddar cheese, shredded
dark chocolate, grated

Turn on the saute function in your Instant Pot or pressure cooker and add the oil and then cook the onions until soft, about 3-5 minutes. Or saute on the stove top if you prefer.

Turn off the saute function.

Add the garlic and all the seasonings.

Next, add chicken broth, cider vinegar, brown sugar, Worcestershire sauce, salt and pepper, then stir in the ground beef, making sure to break it up into pieces; don't add it in one big slab. Then add the tomato paste on the top.

Lock the lid, turn the steam vent to sealing and using the manual or pressure cook button, adjust it to cook for 10 minutes at high pressure.

When the cook time time is up allow it to naturally pressure release for about 10 minutes, then release the rest of the pressure before opening.

After you open the lid add the tomato sauce and stir well to combine.

The chili will still be fairly liquidy at this point, so let it simmer on a low heat like the lowest saute setting until the liquid reduces and it thickens up. It usually takes about 5-10 minutes for mine to thicken up.

 

Serve over cooked pasta (or don't), and add the optional toppings of your choice! Enjoy! This is my new favorite chili recipe! 

Here's a link to the recipe I adapted. https://www.noshtastic.com/pressure-cooker-cincinnati-chili/

 

Crock Pot Taco Chili

1/2 an onion, chopped
15 oz. can black beans, drained
15 oz. can pinto beans, drained
8 oz. tomato sauce
14 oz. can diced tomatoes
5-7 sprigs of cilantro, chopped
1/2 c. frozen corn kernels
1 lb. ground beef
4 baby bell peppers, chopped
1 small can of olives, chopped and drained
1 Tbsp. cumin (or more, seriously)
salt and pepper, to taste
chili powder, to taste
garlic powder, a lot
onion powder, to taste
oregano, to taste
paprika, to taste
coriander, a lot
pinch of cayenne


Add all the ingredients to the crock pot, breaking up the beef into small chunks if needed. Stir it up, making sure to mix everything in. Cook on high 3-4 hours, then reduce heat to low, and cook 3-4 more hours, stirring occasionally. Taste it a few times to see if the seasonings need adjusting. Serve with avocado slices, sour cream, and tortilla chips.

Here's a link to the recipe I was inspired by: http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html.

Chili Cheese Dip

The amount is easily halved if you don't want to make too much. And I again did not measure the spices very accurately, so go by what tastes good.


2 cans No Bean Chili (I used Nalley's)
16 oz. cream cheese, softened
4-5 cilantro sprigs, chopped
1/4 - 1/2 tsp. garlic powder
1/4 - 1/2 tsp. cumin
10 - 12 drops Chipotle Tabasco
A lot of cracked black pepper


Add all the ingredients to a crock pot; stir together, mashing up the cream cheese a bit. Set on low for 2 hours. Stir every half hour or so. Serve warm with tortilla chips. It's a great dip for a party!

Chipotle Beef Chili with Lime Crema

3 lb. ground beef
3 c. onion, chopped

Chili cooking

6 garlic cloves, finely chopped
1 1/2 Tbsp. chili powder
1 Tbsp. cilantro, chopped
2 cans beef broth (or bouillon)
1 c. crushed tomatoes with added puree
1/2 c. stout or dark beer (I used Guinness)
2 Tbsp. minced canned adobo chipotle chilies
1 Tbsp. yellow cornmeal
2 cans black beans, drained and rinsed
Salt and pepper
1 1/2 c. sour cream
2 Tbsp. lime juice
1 Tbsp. lime peel, grated
Corn tortilla chips

Lime Crema

Heat heavy large pot over high heat. Add beef; saute until cooked through, breaking up meat with spoon - about 8 minutes. Transfer to large bowl. Add onions to same pot; saute until tender - about 5 minutes. Add garlic to pot; saute 1 minute. Add chili powder and cilantro. Saute until fragrant - about 2 minutes. Add broth, tomatoes, stout, chilies, and cooked beef. Cover partially; simmer until chili is thick, stirring often, about 1 hour. Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper (I added pepper before it cooked for an hour, and then more after).

Ready to eat!

Whisk sour cream, lime juice, and lime peel in small bowl. Season with salt. Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.

White Chili

This is absolutely one of my all-time favorite things to make (and eat).

1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, finely chopped (at least 4, but you can add more!)
3-4 c. chicken broth or 3-4 cubes bouillon (it depends on how soupy you want your chili)
2 Tbsp fresh cilantro, chopped
2 Tbsp lime juice
1 tsp. ground cumin (so, I probably add more like 5 tsp, but go by what tastes good to you)
1/2 tsp. dried oregano
1/4 tsp chipotle tabasco
1/4 tsp salt
1/2 tsp ground coriander
black pepper to taste (I use a lot!)
1 can (11oz) whole kernel corn, drained
1 can (15oz) great northern beans, drained
1 can (15oz) butter beans, drained
2 c. chicken breast chopped and cooked (I usually cook the chicken with the same spices I put in the chili)
pepperjack cheese (optional)
tortilla chips (optional)

Onion, garlic, cilantro in oil

Chili with all the ingredients minus chicken

Heat oil in pan over medium heat. Cook onion and garlic in oil (I add the garlic a few minutes after the onion), stirring occasionally, until onion is tender. Stir in remaining ingredients except chicken. Heat to boiling. Reduce heat. Simmer uncovered 20 minutes (while it's simmering, I occasionally taste it to see how the spices are blending, and I'll usually add some more until it tastes like what I want). Stir in chicken; simmer until hot. Serve with shredded cheese, tortilla chips, sliced avocado, etc.

Chili with chicken

Ready to serve!

Adapted from Betty Crocker's Cookbook