Yay! We have chilly weather in Florida so it’s time for chili and other delicious hot foods. Please watch my YouTube video to see exactly how I made my chili. It was so yummy and we had plenty to share and had left overs a couple of times. I don’t know about you, but I love good left overs. That means less cooking and clean up for me.
The Ginger Optimist’s Homemade Chili in the Instant Pot
1 lb of ground round
1 large onion, diced
One 28 oz can of Hunts crushed tomatoes
One can of Hot Rotel
One 26 oz can of Tomato Sauce plus one 8 oz can
Four Cans of Organic Dark Red Kidney Beans (I get mine at Aldi)
Two cups of water
Two tablespoons of ground cummin
One and 1/2 tablespoons of chili powder
A sprinkle of Cayenne ground red pepper
Push the saute button on the instant pot. It will take a couple of minutes for the pot to warm up. Now saute onions & garlic with 2 tbsp of avocado oil (or whatever oil you have that is good for high heat) in the instant pot. Add the cumin, cayenne pepper, and chili powder and two cups of water and let it saute for a couple of minutes. Add the ground round to the onions and minced garlic and spices and allow the meat to cook for five minutes. Drain and rinse the beans and put them in the pot and stir well. Add the tomatoes, rotel & sauce and stir.
Turn the instant pot off and then turn on manual mode. Turn the vent knob on top of the lid to sealing. Cook on Manual for 10 minutes and allow to naturally release. When it is ready the little silver button on top will drop down. Open the lid away from you. You can add a light sprinkle of salt if needed.
I like to add a little shredded sharp cheddar cheese and saltine crackers to my chili.
This whole process will take approximately one hour including the release. Believe me, it’s worth it. Enjoy!
Please feel free to like my video and share. What are you cooking in your kitchen this week? Leave me some comments down below.