Interstate Chili Food

INSTANT POT CHILI CON CARNE

Steps:

• Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

MVP CHILI

Steps:

• 1. In a soup kettle or Dutch oven, cook sausage over medium heat until no longer pink and lightly browned.
• 2. Add onions and garlic; continue to cook and stir until tender.
• 3. Stir in beer and allow to simmer for 5 minutes.
• 4. Add tomatoes and tomato paste, cook uncovered for 8-10 minutes.
• 5. Stir in remaining ingredients and heat through.
• 6. Salt and pepper to taste.
• 7. Serve.

CHILIVILLE CHILI

Steps:

• In a Dutch oven, cook sausage and ground beef over medium heat until meat is cooked and browned; drain.
• Stir in onion, celery and garlic.
• Cook and stir until tender.
• Add tomatoes, beans, broth, tomato paste, sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes.
• Bring to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally.
• Serve with cheese, sour cream and onion.