Carroll Shelbys Instant Pot Beef Chili With Black Beans Food

CARROLL SHELBY'S INSTANT POT BEEF CHILI WITH BLACK BEANS

Steps:

• Put beans in an Instant Pot and add water to one inch above the level of the beans. Lock on lid, select pressure cook high function for 10 minutes. Let pressure release naturally for 10 minutes, then release any additional pressure and drain beans. Select saute function, add oil and heat until shimmering. Add onions and cook, stirring, until softened, 2 to 3 minutes. Add garlic and stir for 30 seconds. Add beef, 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring to break up the meat, 6 to 7 minutes, until meat is cooked through. Season with spice packet and cayenne packet to taste. For thicker chili, stir in the masa packet. Mix well and cook for 30 seconds, stirring constantly. Add tomatoes, tomato paste, broth, beer (optional), Worcestershire, salt and jalapeño (optional). Cook and stir for 2 minutes, then return beans to the pot and stir well. Pressure cook on high for 22 minutes. Let pressure release naturally for 15 minutes, then quick release any remaining steam, if necessary. Serve it how you like it, with toppings such as sour cream, grated cheese, avocado, sliced jalapeño, chopped, cilantro, green onion and corn chips.

CARROLL SHELBY'S CHILI CON CARNE

Steps:

• Cut the meat into quarter-inch cubes.
• Heat the oil in a skillet and cook the meat, stirring often, until browned.
• Transfer the meat to a kettle and add the onions and garlic. Cook briefly and add the chili powder, oregano, paprika, salt, cumin, tomato sauce and beer. Bring to the boil.
• Cover closely and cook over very low heat one hour. Add the cayenne pepper and cook two hours longer. As the chili cooks, skim the fat from the surface.
• Add the goat cheese and cumin seeds and Simmer, stirring, 30 minutes longer.

CARROLL SHELBY'S CHILI

Steps:

• Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
• Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
• Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
• Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
• Taste and adjust seasonings, adding cayenne pepper.
• Simmer uncovered 1 hour longer.
• Stir in the cheese and the remaining 1/2 teaspoons cumin.
• Simmer 1/2 hour longer, stirring often to keep cheese from burning.
• I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
• The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.

CARROLL SHELBY'S CHILI PLUS!!

Steps:

• Brown ground beef and drain fat.
• Add peppers and onions and cook for 5 minutes.
• Add canned tomatoes, sauce and water.
• Add spices and a bit of the salt packet.
• Cook for 15 minutes.
• Add beans and mesa flower with water and cook until done.
• Serve with sour cream and grated cheese. Good with corn bread too.