Oct 08 2016
A pretty day but the winds made it feel pretty chilly. I
have been hungry for chili so it was a nice day to fix a batch. I knew the wife
likes thick sauce chili but I was hungry for my Wendy’s style chili with a
thinner sauce. I used my Instant Pot and next time I will get some ground round
90-10 mix and do it all in the pot. I had a pound and half of ground chuck
80-20 so I used a CI skillet to brown it; that made it easier to drain off most
of the fat.
After browning the beef I added all to the pot and mixed
well. I put it on sauté until it boiled a while then went to slow cook normal
mode. It was on over 4 hours when we
ate. I did correct the seasoning with more chili powder and salt. I only used 1
can of beans and since I just had 1 ½ pounds of beef I just added 3 cups of
water. In the ingredients pic the celery is missing, I thought the wife was
coming home after church with it but she did other running before! I added it in later.
We both had it with saltines and butter and didn’t want any
toppings. You see I did add some more mustard to mine; I like that more sour
taste it gives it.
Ingredients
Browning the beef
All in the Instant Pot
Ready to slow cook
Ready to serve
My supper
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