Wahoo! Chili in the Instant Pot

For many years, I was hung up on using a canned chili starter/bean combo with ground beef and crushed tomatoes to make chili.  Then, I tried Tastefully Simple Wahoo! Chili seasoning.  The first time I used it my hubby said that even though he always liked my chili it seemed to be especially good that day.  He was right!  It was just really tasty!  From that day on, it has been a family favorite meal.  Just a couple of cans of kidney beans, a couple cans of crushed tomatoes, a pound or two of ground beef and 2 caps full of Wahoo! Chili seasoning.  And, because I am now officially a Hoosier, occasionally a box of macaroni pasta.  It’s an Indiana thing!   Along came the Instant Pot and oh-so-easy-to-cook dry beans and I knew I had to try it.

  1.  As you may remember from my Baked Beans adventure, I’m still learning with this whole dry bean cooking in the magic pot.  So, I used the table I found here on the Instant Pot website and added a few minutes from my past experience. I filled the pot with water until the beans were well covered with a few inches over them. I set the pot to MANUAL and used the +/- buttons to adjust the time to 35 minutes.  20160822_162232
  2. When the beans were done, I did a quick release of pressure, drained them and added about half them back to the pot and put the rest into a freezer bag to freeze after the cooled off. I dumped in a big can of crushed tomatoes and a can of diced tomatoes.  I browned 2 pounds of ground beef in my microwave cooker and drained it and added it to the magic pot.  I added 2 caps full of Tastefully Simple Wahoo! Chili Seasoning and some water until it looked like chili (that’s a very scientific and technical measurement!)  Just a note here–we are a family of gringos, so I don’t make food spicy.  If you like spicy chili, I recommend you add more of the chili seasoning and whatever other spicy things your family likes!
  3. I set the pot to MANUAL and used the +/1 buttons to adjust to 7 minutes.  Then I went outside to see how my doxies liked the new cedar mulch in their pen.  It seemed to meet Lily’s approval!20160822_181904wp-1472501638916.jpg
  4. Later, after giving the pot time to naturally release it’s pressure, I opened it up to the glorious smell of chili!  Lots of rave reviews all around!20160824_124050

***Scroll down for the chili recipe***

Bonus recipe!  I had made Ree Drummond’s Olive Cheese Bread recipe a few days before as a treat.  My son requested I make it again, so instead of the normal peanut butter and honey sandwiches I normally make to go with chili, I made another loaf.  I won’t repeat her recipe here, you can click on the link, but here are the pictures.  If you like olives–this is some amazing stuff!

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Tastefully Simple Wahoo! Chili in the Instant Pot

2 pound ground beef, browned and drained
28 oz can of crushed tomatoes
14.5 oz can of diced tomatoes
1/2 bag of dried kidney beans (or full bag and plan to freeze 1/2)
4 Tbl Tastefully Simple Wahoo! Chili Seasoning (or more to taste)
1/2-1 pound of elbow macaroni (if you are a Hoosier!)

Rinse and sort a bag of dry kidney beans and dump into the inner pot of the Instant Pot.  Cover with water to the maximum fill line in the pot.  Close the lid, move selector to sealing and select MANUAL and then +/- buttons to adjust time to 35 minutes.  When the pressure cycle is finished, release the pressure by turning to venting.  (Note:  a full pot of liquid takes some time to come to pressure.  Patience, Padawan!)  When pin drops and pressure drops, open the lid.  Drain the beans and add half of them back into the pot.  The other half can be put in a zipper freezer bag and frozen after they have cooled.  Add the cans of tomatoes, browned ground beef (if you only want to have one dirty cooking pot, after you put the beans in a colander to drain, you can brown the beef in the magic pot and drain it before proceeding) and chili seasoning and macaroni if desired.  Add water to create the consistency you desire.  If you add macaroni, you will need to have at least 2 extra cups of water.   Put lid back on Instant Pot and set vent to sealing.  Select MANUAL and use the +/- buttons to change the time to 7 minutes.  When the pressure cycle is done, you can release the pressure and open the pot or you can let the pressure release naturally and then switch to KEEP WARM until you are ready to eat.

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