Beef, Chicken, Cheese And More

This darn good chili recipe is not only crazy tasty, it’s amazingly simple to make and is always a fan favorite! The only time the Instant Pot isn’t perfectly quiet is when the lid opens and closes (happy little notes), it beeps to let me know it has started and finished, if you are sauteing something (which goes really quickly because it can get so hot), and if you do a quick release of pressure rather than a natural release at the end of cooking.

I would just skip the fat.) Add one 14 oz can of Libby’s Kidney Beans,1 and 3/4 cups Libby’s Tomatoes,(Libby’s might disagree…but I’m pretty sure you can use any kind of beans…or tomatoes, for that matter.) 1 to 2 tablespoons of chili powder,1 and 1/2 teaspoons salt, 1/4 teaspoon of pepper and 1 tablespoon of vinegar.

Bison is one of those meats people talk about eating a lot more than they actually eat it, usually because they don’t know what to do with it. I kept this chili recipe pretty standard to help the flavor of the ground bison blend in with the flavors we expect from chili, as some tend to find the taste of bison a little gamy.

So assuming chili peppers and other spices offer the cook a simple way to liven up simple cooking, adding a slow cooker simplifies the process of putting dishes together such that the chef can focus more on flavour combinations and taste rather than cooking methodologies.

I pulled him aside, and asked him to start bringing it by on deadline night, soliciting feedback and honing his recipe, because I suddenly had aspirations for an amateur entry at the Carmel Valley Chamber’s Annual Great Bowls of Fire Chili Cook-off at Holman Ranch.