Snow Day Chili
So to cap off this snow day, I decided to finally try my hand at chili. I bought all the stuff I needed over Christmas, to try a batch when my family was visiting. But it never panned out. A snow day was the perfect opportunity.
The chili turned out AWESOME. Perfect end to a snow day! I mixed and matched some recipes, so this is my record of what I did, so I can do it again:
>1 lb ground beef (it was a big ol' frozen lump cut off a 5 lb hunk...)
2 chicken breasts
<1 onion, chopped
~1 green bell pepper, chopped
~1 tablespoon garlic powder (I don't actually have a tablespoon, so this was a big spoon)
1 16 oz can black beans, drained
1 28 oz can diced tomatoes, undrained
6 tablespoons crushed tomatoes (this was done in heaping teaspoons, per the 3/1 ratio)
>1 tablespoon brown sugar (I think I very overshot on this measurement...)
1 teaspoon crushed red pepper (I think I'd go higher if I did it again)
2 tablespoons chili powder
1/2 teaspoon salt
2 cups water
Next time, I would also add:
1 teaspoon black pepper (quantity based on a recipe I found)
1/2 teaspoon cayenne pepper (quantity guessed at)
1 16 oz can kidney beans (maybe? Really not necessary!)
Directions:
1) Brown the ground beef a little bit at a time, removing the beef to another bowl by slotted spoon to drain the fat.
2) Slice the chicken breasts very thin. There's probably a technical term for what I attempted, but I don't know it. It was an attempt to shred the chicken with a knife.
3) Toss chopped onion and green pepper into the pressure cooker on medium high heat for 3-4 minutes. Add garlic, water, diced tomatoes, ground beef, chicken, black beans, crushed tomato, brown sugar, crushed red pepper, chili powder, salt, black pepper, cayenne pepper, and kidney beans.
4) Seal pressure cooker. Reduce heat to medium when pressure seals the pot, cook for 8 minutes. Remove from heat and let sit for another 8-10 minutes to depressurize.
5) Serve with shredded cheddar cheese. Camille likes it with Tony's as well. Wheat saltines compliment the chili excellently.
The chili turned out AWESOME. Perfect end to a snow day! I mixed and matched some recipes, so this is my record of what I did, so I can do it again:
>1 lb ground beef (it was a big ol' frozen lump cut off a 5 lb hunk...)
2 chicken breasts
<1 onion, chopped
~1 green bell pepper, chopped
~1 tablespoon garlic powder (I don't actually have a tablespoon, so this was a big spoon)
1 16 oz can black beans, drained
1 28 oz can diced tomatoes, undrained
6 tablespoons crushed tomatoes (this was done in heaping teaspoons, per the 3/1 ratio)
>1 tablespoon brown sugar (I think I very overshot on this measurement...)
1 teaspoon crushed red pepper (I think I'd go higher if I did it again)
2 tablespoons chili powder
1/2 teaspoon salt
2 cups water
Next time, I would also add:
1 teaspoon black pepper (quantity based on a recipe I found)
1/2 teaspoon cayenne pepper (quantity guessed at)
1 16 oz can kidney beans (maybe? Really not necessary!)
Directions:
1) Brown the ground beef a little bit at a time, removing the beef to another bowl by slotted spoon to drain the fat.
2) Slice the chicken breasts very thin. There's probably a technical term for what I attempted, but I don't know it. It was an attempt to shred the chicken with a knife.
3) Toss chopped onion and green pepper into the pressure cooker on medium high heat for 3-4 minutes. Add garlic, water, diced tomatoes, ground beef, chicken, black beans, crushed tomato, brown sugar, crushed red pepper, chili powder, salt, black pepper, cayenne pepper, and kidney beans.
4) Seal pressure cooker. Reduce heat to medium when pressure seals the pot, cook for 8 minutes. Remove from heat and let sit for another 8-10 minutes to depressurize.
5) Serve with shredded cheddar cheese. Camille likes it with Tony's as well. Wheat saltines compliment the chili excellently.