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calendar   Monday - January 04, 2016

All this in just 45 minutes

Tami got a wonder pan for Christmas, an electric cooker that does it all. Slow cooker, rice steamer, pressure cooker, you name it. It makes yogurt too. It’s the amazing InstantPot! Not the best name, but quite a gadget.  After reading through the book of instructions, we gave it a try tonight. We made Holiday Chili in just half an hour. Which was just right, because I’d never made chili using a pressure cooker, and I needed the last 15 minutes to evaporate some extra liquids and to add a bit of this and that to get the flavors balanced. And it came out pretty darn good. It isn’t a hot chili, nor a bland one. It’s a rich red chili with little happy forward spikes of green flavor. Red and green, for the holidays.

1 lb of ground beef
2 baseball size Spanish onions
4 small cloves of garlic
1/2 cup ground ancho chili - about a dozen dried chili pods topped, seeded, snipped up, and then ground
1/4 cup ground guajillo - about 7 dried chili pods topped, seeded, snipped up, and then ground
1/4 cup fresh ground cumin
4 fresh green poblano peppers, diced
3 fresh green serrano peppers, diced
2 fresh green jalapeno peppers, seeded and diced
1 habanero
1 tsp ground cayenne pepper
1/2 tsp hot pizza pepper flakes
2 tsp dried Mexican oregano
1 tbs powdered epazote
2 tsp kosher salt or to taste
black pepper
1 14oz can Rotel diced tomatoes with green chili
1 28oz can diced tomatoes
1 can pinto beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
part of a regular beer ( I used a Coors after I took a good swig off the bottle )

In the Instantpot, set to saute:
Brown the burger until it’s mostly cooked, then pour in the about half of the ground ancho, all the guajillo, and most of the cumin. Cook for another 2 minutes, add the onions and garlic. Stir things up and let them cook about 3 minutes.

Debate about how much of the habanero to use. Go with her decision to use one pathetic little sliver. Sneak in some extra cayenne later when she isn’t looking, because she was wise to you and hid the little orange atomic bomb. Damn!

Setting 1 jalapeno aside, add everything else except for the salt. Stir well. Set the InstaPot to Chili, close the lid and tighten the pressure relief valve, and let it cook half an hour.

Prepare any side dishes in the interim, while investigating a glass or two of an interesting rye whiskey.

When the timer goes off, turn off the Instapot and carefully open the pressure valve a bit at a time. Plenty of steam will escape, so be careful. Look inside. Find that the beans are still a bit firm, the whole pot is quite watery, and that the flavor is a touch bland. Remove the pressure cooker lid, set the device back to saute, and reduce it for 15 minutes while stirring constantly. Oh, and add the rest of the ground ancho, cumin, a good grind of black pepper, the other jalapeno minced, and about 1 1/2 tsp kosher salt. Stir, cook. Sneak in a little extra cayenne. Call it done, although it could go another 10 minutes. Phooey, it’s time to eat.

Two servings each later, and she’s putting a travel bowl together for lunch at work tomorrow. Yep, it came out just fine. Something tells me we’re going to be using this gizmo a lot this winter.

If you don’t have an InstantPot, don’t worry. You can slow cook this on the stove top or in a dutch oven in a slow oven. Cover, simmer, give it a stir every 10 minutes or so for an hour and a half. Taste and adjust at around the one hour mark. When the pinto beans start to fall apart it’s done, so get the lid off and reduce any excess fluids. While bean lovers could probably add another 2 or even 3 cans of beans, meat lovers could just as well finely chop up some leftover London Broil or chuck steak and add it in.  But bell peppers, red or green, are a bad idea. And no masa flour either. Yuck.


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Posted by Drew458   United States  on 01/04/2016 at 04:27 AM   
Filed Under: • Fine-Dining •  
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