Instant Pot Cowboy Chili Food

COWBOY CHILI

Steps:

• Mix chili powder, paprika, cumin, garlic powder, salt, and flour together in a small bowl. Brown meat over medium-high heat in a 6-quart pot or 14-inch Dutch oven. Add spice mixture and stir well. Add water gradually and stir well. Reduce heat to low and simmer for about 45 minutes.

INSTANT POT CHILI

Steps:

• Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.

INSTANT-POT COWBOY CHILI

Steps:

• Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese.

COWBOY STEAK CHILI IN A CROCK POT

Steps:

• Turn the crock pot on to low.
• Prepare the Cowboy Steak Seasoning following the separate recipe posting.
• Roll cubed steak around in the seasoning mix until they are thoroughly coated.
• In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp.
• Remove and drain on paper towels or clean newspaper, reserving the drippings.
• Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary.
• Transfer browned steak to the crock pot.
• Add the chorizo or pork and cook it down, stirring, for about 5 minutes.
• Transfer the chorizo or pork to the crock pot.
• Add all the "aromatics" to the fry pan and sweat them down, stirring frequently, about 5 minutes.
• Transfer them to the crock pot.
• Stir in all the "other good stuff" and the reserved bacon to the crock pot.
• If there's not enough liquid to cover, add some beef stock or more beer. Put the lid on. Cook for @ 7 hours and then give it a taste and adjust the seasoning if needed and let it simmer at least another hour. The longer the better!

INSTANT POT COWBOY BEANS

Steps:

• First, get everything ready. Meat and vegetables chopped, spices ready, garlic pressed or minced, measuring cups, etc. This helps the process go smoothly.
• Turn on the pot's saute setting and add the ground beef, bacon, and onion. Cook until meat is no longer pink. You shouldn't have to drain it unless you use a fattier meat. Leave some of the fat in there.
• Add the garlic and stir. Let cook for 1 minute.
• Add the water and kielbasa.
• Add the remaining ingredients in order (except brown sugar), and do not stir, just push them down into the mixture to cover them.
• Put the lid on the pot and set the steam release knob to the Sealing position.
• Cancel the saute setting.
• Pressure the pressure cook/manual button or dial, and then the plus or minus button or dial to select 8 minutes.
• Watch the pot until it comes to pressure. This is a pretty thick mixture, so you want to make sure you don't get the burn message. If you do, remove the lid if the pin is still down. Otherwise, release any pressure first and get your wood spoon down in there and scrape the bottom. Add another 1/4 cup of water if it looks too thick, close the lid, and reset.
• When the cook time is finished, turn the pot off (so it doesn't go to warming), and let it sit undisturbed for 15 minutes (natural release). Then release the remaining pressure in short bursts, until you are sure no sauce will be spewing out with the steam.
• When the pin in the lid drops down, open and carefully mix up the beans. Stir in the brown sugar.
• Serve with corn bread.