My favorite way to make our Chili is in my Instant Pot.
Step 1: Turn on the instant pot to saute. Saute 2 cups celery in 2 Tb of olive oil, you may add 1 cup chopped sweet pepper when celery is tender. Add 1 lb of ground beef, season lightly with X-Course Seasoning and brown. For the meat we have plenty of substitutions. Left overs are great, such as shredded chicken or turkey or swap out your ground beef for ground turkey or venison. One of my favorites is a roast or stew meat. Now when using a roast or stew meat I suggest setting it out an hour before you are ready to cook, season it with our X-Course Seasoning or your favorite course salt seasoning, and let it come to room temp. Then turn on the instant pot to saute move veggies to the side and sear all sides of the roast, than proceed to Step 2.
Step 2: Rinse the beans and add them to the pot, place the recommended amount of water* in (6 cups.) *Broth is not necessary for any of our soups, because the seasoning packets provide enough flavor, but if you would like to add broth, I suggest only substituting half the water for broth and trying some flavors you haven't before, www.betterthanbouillon.com has an amazing variety of bases to choose from.
Optional: add southwest/fiesta corn (corn w/red and green peppers) to the soup to add a little kick.
Step 3: Choose either the Bean/Chili or Soup/Broth setting (Normal/High) and set the timer for 30 minutes. Seal the instant pot and let it do its job. When the timer goes off, let it NR (natural release) the pressure.
Step 4: Once it is done NR this is when you add your tomatoes (4 cups) as well as the seasoning packet provided. Don't add them while it is cooking because the acid will prevent the beans from becoming tender. I like to swap out half the traditional diced tomatoes for a small can of Rotel (green chili tomatoes) and a can of corn to give it a little kick and serve it with sour cream and tortilla chips.
Step 1: Turn on the instant pot to saute. Saute 2 cups celery in 2 Tb of olive oil, you may add 1 cup chopped sweet pepper when celery is tender. Add 1 lb of ground beef, season lightly with X-Course Seasoning and brown. For the meat we have plenty of substitutions. Left overs are great, such as shredded chicken or turkey or swap out your ground beef for ground turkey or venison. One of my favorites is a roast or stew meat. Now when using a roast or stew meat I suggest setting it out an hour before you are ready to cook, season it with our X-Course Seasoning or your favorite course salt seasoning, and let it come to room temp. Then turn on the instant pot to saute move veggies to the side and sear all sides of the roast, than proceed to Step 2.
Step 2: Rinse the beans and add them to the pot, place the recommended amount of water* in (6 cups.) *Broth is not necessary for any of our soups, because the seasoning packets provide enough flavor, but if you would like to add broth, I suggest only substituting half the water for broth and trying some flavors you haven't before, www.betterthanbouillon.com has an amazing variety of bases to choose from.
Optional: add southwest/fiesta corn (corn w/red and green peppers) to the soup to add a little kick.
Step 3: Choose either the Bean/Chili or Soup/Broth setting (Normal/High) and set the timer for 30 minutes. Seal the instant pot and let it do its job. When the timer goes off, let it NR (natural release) the pressure.
Step 4: Once it is done NR this is when you add your tomatoes (4 cups) as well as the seasoning packet provided. Don't add them while it is cooking because the acid will prevent the beans from becoming tender. I like to swap out half the traditional diced tomatoes for a small can of Rotel (green chili tomatoes) and a can of corn to give it a little kick and serve it with sour cream and tortilla chips.