Popping broad beans out of their skins can be therapeutic, but it isn’t everybody’s favorite waste of time.
Favorite Cheater Chili…this is for those “chefs that can’t keep their hands out of the spice cabinet and have often overdosed their chili being so heavy-handed with one spice or the other.
In a hurry, craving chili, last-minute pot-luck well, chili to the rescue and its not a soupy watery chili that so many make and call it chili, I don’t care for soupy watery chili, nothing very hearty about it. I had fun making this last pot of chili to share with a friend on the mend on a recent cold blustery day. These days you can find all kinds of prepared additions in the produce department so little effort goes into the pot of chili, browning the pork and beef being the exception, but quick enough to do especially since you can sauté right in the Instant pot, but I chose to use a separate pan for the to pounds of meat…
1 pound ground beef
1 pound ground pork or bulk sausage of choice
2 tablespoon EVOO for sautéeing the ground beef
1-10 ounce frozen onions or freshly chopped
8 ounces chopped green peppers fresh or frozen
1 & 1/2 cups diced butternut squash
2 tablespoons minced garlic
1-28 ounce can tomato sauce, seasoned or unseasoned
1 can diced tomatoes
1 can diced fire-roasted tomatoes
1 can dark red kidney beans, seasoned or unseasoned
1 can drained and rinsed black beans
1 can pinto beans rinsed if plain or 1 can pinto beans with chili seasoning (not rinsed)
1 can mild chopped green chilies
1/2-1 can- 14-ounce V-8 juice for thinning the chili if need be
1 packet McCormick’s original chili seasoning mix
1 packet McCormick’s Tex-Mex chili seasoning
3 tablespoons freshly chopped cilantro when the chili is done
Garnishes of choice, chopped radishes, chopped onions or green onions, shredded cheese, chopped cilantro, chopped jalapenos, or anything else that you like.
Add the oil to a heated Instant Pot, brown beef and pork, toss in onions, peppers garlic, stir in add seasoning packets and the rest of the ingredients, stir and heat until bubbling. Set pressure to high for 17 minutes, seal the valve. Allow to release naturally.
Serve hot with fresh bread and lots of chili garnishes and hot sauce if you like it a little spicier.
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