Chili is one of my favorite meals during this Season, and this is how I roll:
We start off with a packet of Mr. S's finest (just ingredients, not instructions)
Cube 3 lbs. of well-marbled Beef Chuck.
Salt and Peppered.
Add a small amount of Corn Oil to a Pressure Cooker and start adding the Beef to brown it.
Now that the Beef has been removed, we're going to Deglaze the Cooker with a little help from my favorite Patriot.
Empty the bottle and start scraping.
Add the Beef back.
Enter S Man. First the Seasonings,
then the Chili Sauce.
Chop up some Roasted Hatch Chilis and invite them to the party.
Cover at medium heat until you reach pressure, then reduce heat when you've got a nice "hiss" going. Let that go on for about 25 minutes.
While that's cooking, we start the Cornbread.
I like to use this Jiffy Mix, with some additions.
We'll need another (chopped) Roasted Hatch Chili, Corn and grated Cheddar Cheese (which for some reason failed to make the photo shoot). All gets added to the Cornbread Mix, then it's in to the oven at 400F for 15 - 20 minutes. (If you don't have Hatch Chilis, Chopped Green Onions would work.)
After the 25 minutes, release pressure from the Cooker, remove lid and add Corn (White Kidney Beans are optional if you like Beans in your Chili. I do, but chose not to for this batch. If you want 'em, this is when you add 'em.)
At this point, if you feel you want a thicker Chili, you can make a slurry with equal amounts of Corn Starch (or Masa Flour) and the Chili Sauce and add back to the sauce. Let it boil for a few minutes to thicken.
Cornbread is done.
Time to get the toppings ready for the Chili (I once again disrespected the Cheddar Cheese, but it's there somewhere off camera).
Ready to eat.
Oh, wait...I forgot one last topping.
I call this step "The Palitoy".
Boner Appétit
We start off with a packet of Mr. S's finest (just ingredients, not instructions)
Cube 3 lbs. of well-marbled Beef Chuck.
Salt and Peppered.
Add a small amount of Corn Oil to a Pressure Cooker and start adding the Beef to brown it.
Now that the Beef has been removed, we're going to Deglaze the Cooker with a little help from my favorite Patriot.
Empty the bottle and start scraping.
Add the Beef back.
Enter S Man. First the Seasonings,
then the Chili Sauce.
Chop up some Roasted Hatch Chilis and invite them to the party.
Cover at medium heat until you reach pressure, then reduce heat when you've got a nice "hiss" going. Let that go on for about 25 minutes.
While that's cooking, we start the Cornbread.
I like to use this Jiffy Mix, with some additions.
We'll need another (chopped) Roasted Hatch Chili, Corn and grated Cheddar Cheese (which for some reason failed to make the photo shoot). All gets added to the Cornbread Mix, then it's in to the oven at 400F for 15 - 20 minutes. (If you don't have Hatch Chilis, Chopped Green Onions would work.)
After the 25 minutes, release pressure from the Cooker, remove lid and add Corn (White Kidney Beans are optional if you like Beans in your Chili. I do, but chose not to for this batch. If you want 'em, this is when you add 'em.)
At this point, if you feel you want a thicker Chili, you can make a slurry with equal amounts of Corn Starch (or Masa Flour) and the Chili Sauce and add back to the sauce. Let it boil for a few minutes to thicken.
Cornbread is done.
Time to get the toppings ready for the Chili (I once again disrespected the Cheddar Cheese, but it's there somewhere off camera).
Ready to eat.
Oh, wait...I forgot one last topping.
I call this step "The Palitoy".
Boner Appétit
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