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Saturday, February 27, 2021

Good Winter Chili!!

It's suppose to be spring soon...but it still is a cold rainy day here in East Tennessee.   We had three sunny days and this temps were in the low 70's, but overnight back to the damp, cold 40's.  


Here is a great chili that was shared to me but I can't recall who...but thanks anyways.   It is great.  The original recipe calls for ground beef, but I prefer beef stew beef left in big chunks.  



Top it all off with shredded cheese of your choice, sour cream and green onions.  Enjoy!


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Instant Pot Chili Recipe w/ Cornbread Waffles


Instant Pot


1 lb ground beef

1/2 ts baking soda

1 tb water

2 tb oil

  spice mixture:

2 tb chili powder

2 tb cumin

2 ts oregano

1 ts garlic powder

1 lg onion

2  celery ribs

3  garlic cloves; crushed

  beef stock mixture:

1 c beef stock; or

1 ts better than bouillon; mixed with

1 c hot water

2 tb fish sauce

1 tb soy sauce

3 tb tomato paste

1 ts cocoa powder

28 oz tomatoes; crushed

28 oz red kidney beans

2 tsp salt

1/2 tsp cayenne pepper; to taste

  cornbread waffles:

1 1/2 c buttermilk

1 tb butter; melted

1  egg

1 c yellow corn meal

1/2 c flour

1 ts baking powder

1/2 ts baking soda

1/2 ts salt


Mix the baking soda with 1 tb water until it's dissolved, then add it to the ground beef and thoroughly mix it in. Let sit for at least 20 minutes.


Meanwhile, prepare the spices. Add all the dried spices and herbs and season to one small bowl and mix well and put to one side. Finely chop the onion, celery ribs and garlic in food processor. 


Combine beef stock mixture ingredients and stir well. 


Turn on the saute to preheat to Hot. Add 1 tbs oil to coat the bottom. Add beef and stir until browned. Add the onion and crushed garlic. Keep stirring for 1-3 minutes until the onion has softened. Turn off the saute function. Now add half of the dried spices to the beef mixture and stir well to combine.


Add the beef stock mixture and mix well making sure to scrape up any bits that may have stuck to the bottom of the pot.


Add the crushed tomatoes on top of the meat and spices mixture, Do not stir or mix. Let tomatoes stay on top of the meat mixture.


Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 12 minutes at High Pressure.


When the cook time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release) for about 10-12 minutes, then you can gently release the rest of the pressure by opening the vent.


Open the lid, remove it, and stir the mixture. Now add the remaining spices and kidney beans. Stir to combine. 


Turn on the saute/browning function in your Instant Pot or other electric pressure cooker, use the 'adjust' button to turn it the medium heat setting. Let it simmer for about 10-15 more minutes to thicken. Stir a couple of times to make sure it does not stick to the bottom of the pot.


Cornbread Waffles: Combine buttermilk, butter and egg. Blend completely. Set aside. 


Add remaining dry ingredients; whisk to combine. Stir buttermilk mixture into dry ingredients and combine. Do not overmix. 


Spray waffle iron with cooking spray and let heat. Add 1/2 cup batter and cook for 4 to 5 minutes. If you want a more crispy waffle, place baked waffles in 250°F oven and they will crisp. 


To serve: Add chili to large bowl and then circle chili with quartered waffle sections. Add shredded cheese of your choice, sour cream and fine dice scallions, to taste. 


Notes:  ©WHStoneman


Yield: 6 servings


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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017