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/ ]

Multi-cooker Ranch Chicken Chili with cream cheese

Cooks notes: Can be eaten as a soup, served over steamed rice, or in tortillas/taco shells.  With optional toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

Needed items:

2 chicken breasts, cubed

2 cans chicken broth, low sodium

1 medium purple onion, diced
1 can Rotel diced tomatoes, with chilis
1 can corn kernels

1 can baja corn

1 can jalapeno corn
1 can mixed chili beans, mild sauce

1 can red chili beans (mild)

1 can white chili beans (mild)

1 can black chili beans (optional)

1 pkg. Ranch dressing mix
1 8-oz pkg. cream cheese, cut into smaller bits

Corn starch & water to thicken as needed

1 Multi-cooker, capable of at least 8 functions

Directions:

•    Put the cubed chicken & diced onion into the multi-cooker under the "sauté & simmer" setting. Sauté until chicken is white & the natural juices have come forward.
•  Wisk the ranch dressing into the chicken broth till its smooth then pour over the chicken and onions.
•  Add the tomatoes, corn, & beans, stirring to combine, then top with the cream cheese.
•  Continue to let it simmer, stirring occasionally until the cheese has melted/blended into the broth.  Allow the soup to simmer until the simmer setting flips into the last 10-minutes of cooking.
• In the last 1 - 2 minutes, thicken soup with a corn starch & water slurry.  Let the cooker flip into "keep warm", let sit for a few minutes to let the flavors meld, then serve.