Neither I nor my wife are fond of really spicy foods, so our chili is most likely too mild for many of you. But, that said we can whip up a batch that is very tasty pronto with our Instant Pot. As for meat, we got in a habit of keeping a bag full of small bits of leftover meats in the freezer instead of discarding them after ignoring them in the fridge for a week or more Those last few bites of steak, ribs, shanks, etc. that we just couldn’t finish go into the freezer bag. When chili is desired it is easy to thaw out some scraps and cut into ~ 1/2” cubes. Sauté in the Instant Pot with just three seasonings—Ancho Chili Powder, Garlic Powder and Ancho Chili Sea Salt. Once nice and browned up add a chopped up onion, some chopped celery, occasionally some red sweet peppers and 1/2 cup of frozen corn, a can of mild chopped Mexican tomatoes, and a can of Bush’s Mild Chili Beans. To top it off add about a 1/4 cup of rice (the rice cooks down and thickens the chili). Once it’s all mixed together assess the need for additional moisture—may up to a 1/2 cup of chicken or beef broth. Using the stew setting on the Instant Pot, pressure cook for 9 minutes. Although when done its ready to serve, you can just leave it on slow cook until you are ready to eat.
