PSYCHOPATH CHILI - IP

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.

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.

**  Taken from the IP group on Facebook.  Original authors name: Jody Wilson.  Link: [ https://www.facebook.com/groups/InstantPotCommunity/permalink/2889461994481103/ ]

Meatballs with Instant Pot or Oven directions

Meatballs

Ingredients: 
1 & 1/2 pounds lean hamburger, ground pork or ground chicken
1/2 tsp salt & pepper
2 eggs
1/2 cup oatmeal
1 tsp minced garlic & onion
1/2 tsp sage
1 tablespoon brown sugar

Instructions:

• Shape into palm sized balls.  
• Bake in oven until browned, using a drip pan at 350*F for approximately 15-minutes
• Or in an Instant Pot using a trivet (or multiple stacked trivets) cooking at high pressure for 10 minutes.
• Enjoy. 
• Can be used multiple ways. 

Optional uses are:  Sweet & sour anything, spaghetti & meatballs, mini meatloafs (adding barbeque sauce or something similar to the top)...

Heidi's Cabbage Stew

Chop:

• 1lb potatoes, small dice
• 2 onions
• 4 large carrots
• 2 celery stalks
• 1 head cabbage

Meat:

• 1 pound fresh ground pork, or Jimmy Dean sausage
  - OR -
• 1 to 1-1/4lb kielbasa, smoked sausage, bratwurst, polish sausage etc.

Seasonings: To taste.  

• 4-6 garlic cloves or 1 tbsp granulated garlic
• 2 tsp chicken bouillon
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 3 tbsp Basil*
• 3 tbsp Oregano*
• 3 tbsp Parsley*
• 1/4 tsp Cumin*
• 1/4 tsp Coriander* 
• 1/4 tsp Paprika* 
• 1/2 tsp Sage*
• 1 tsp Thyme*
• 1 tsp Rosemary*
• 1/4 tsp Tumeric
• 1 large bay leaf

Liquid: 

• 4 cups of water or chicken broth

1. Brown the sausage in the Instant Pot using the saute function.  Deglaze thoroughly. using the chicken broth or water.   
2. Throw all the remaining items in the Instant Pot starting with the root vegetables (carrots, potatoes, onions) and ending with the celery and cabbage. Cook at High pressure for 4 minutes.
   
   
   Note:  

• Items with a star can be replaced with 1/4-1/2tsp Italian seasoning mix
• The cabbage will give off a good amount of water (close to two cups I'd wager), so if you don't want "soup" you could cut the liquid back as far as to 1 cup if needed, but then it would stop being "stew" or "soup" and would instead just be a bunch of steamed vegetables with sausage.