PSYCHOPATH CHILI
1 T olive oil
1 large onion, chopped
1 bell pepper, chopped
4 cloves of garlic, minced—more if you like garlic
1-1/12 lbs. lean ground beef
2 14 oz. cans of diced tomatoes, undrained
4 14 oz. cans chili beans, drained and rinsed (hahaha)
1 14 oz. can tomato sauce
1 cup beef stock or soup base
1 T steak seasoning
3 T chili powder
1 T Worcestershire sauce
1/4 cup leftover coffee
2 tsp. cumin—more if desired
Chipotle powder or cayenne pepper to taste—we like our chili fairly spicy
Jalapeño salt to taste (worth looking for) If you don’t have it, regular salt will do.
1 large onion, chopped
1 bell pepper, chopped
4 cloves of garlic, minced—more if you like garlic
1-1/12 lbs. lean ground beef
2 14 oz. cans of diced tomatoes, undrained
4 14 oz. cans chili beans, drained and rinsed (hahaha)
1 14 oz. can tomato sauce
1 cup beef stock or soup base
1 T steak seasoning
3 T chili powder
1 T Worcestershire sauce
1/4 cup leftover coffee
2 tsp. cumin—more if desired
Chipotle powder or cayenne pepper to taste—we like our chili fairly spicy
Jalapeño salt to taste (worth looking for) If you don’t have it, regular salt will do.
Sauté vegetables, garlic, and meat in olive oil in IP for five minutes or so. When meat is still about half pink, add chili powder and cumin. Add remainder of ingredients plus a little water, if it’s not soupy enough for you.
Cook on Bean setting—my Bean setting is 30 minutes. I let it NPR for 10 minutes and then QR.
