What's Your Favorite Chili Recipe?

[Domestic Goddess]

If I share my recipe, would you care to share yours?
Domestic Goddess Chili



Domestic Goddess Chili

Prep Time: 10 Minutes
Cook Time: 20 Minutes

2 pounds of ground beef
1 cup chopped onions
1/4 cup chili powder
2 teaspoons minced garlic
2 (15-oz.) cans tomato sauce
2 (8-oz.) jars taco sauce, mild or medium
2 (15-oz.) cans red kidney beans, drained & rinsed
shredded cheddar cheese, to garnish chili
Tortilla Chips, to scoop up chili

1.) Cook ground beef in a Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes).

2.) Add the onions; cook and stirring until translucent (for 2 minutes).

3.) Stir in the chili powder and garlic; cook one minute.

4.) Stir in the tomato sauce and taco sauce. Bring to a boil; then reduce the heat, and simmer (uncovered) for 10 minutes.

5.) Stir in the kidney beans and heat through.

6.) Top each bowl with shredded cheddar cheese, and scoop up the chili with the tortilla chips.

7.) Yields: 8 to 10 Servings.

8.) Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.


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[Nebulous]

I don't have any recipes of my own but I love me some good quality chili, that's for sure!

 

[passenger]

---pressure cooker/Instant Pot version---
PORK CHILE VERDE
4 pounds boneless pork shoulder, cut into 2-inch chunks
3/4 pound tomatillos, quartered, husks discarded
2 Poblano, 2 Anaheim, 2 Jalapeño peppers; roughly chopped, seeds and stems discarded
8 ounces white onion, roughly chopped
6 cloves garlic, peeled
1 Tablespoon whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems (optional / I don't like cilantro)
1 Tablespoon Asian fish sauce
Serve with corn tortillas or rice and lime wedges

DIRECTIONS:
1. In a pressure cooker combine pork, tomatillos, peppers, onion, garlic, cumin, and a big pinch of salt, heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes.
Release pressure.
2. Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine.
- - -Serve with tortillas and lime wedges- - - (I like to serve with rice)
===============================
***I usually make this large batch, serve half and freeze half. So, I've included an ingredient list for approximately half of these amounts.***

Half Recipe
2 pounds boneless pork shoulder, cut into 2-inch chunks
1/2 pound tomatillos, quartered, husks discarded
1 Poblano, 1 Anaheim, 2 Jalapeño peppers roughly chopped, seeds and stems discarded
4 ounces white onion, roughly chopped
3 medium cloves garlic, peeled
1/2 Tablespoon whole cumin seed, toasted and ground
Kosher salt
1/4 cup fresh cilantro leaves and fine stems (optional)
2 teaspoons Asian fish sauce

 

[Nebulous]

---pressure cooker/Instant Pot version---
PORK CHILE VERDE
4 pounds boneless pork shoulder, cut into 2-inch chunks
3/4 pound tomatillos, quartered, husks discarded
2 Poblano, 2 Anaheim, 2 Jalapeño peppers; roughly chopped, seeds and stems discarded
8 ounces white onion, roughly chopped
6 cloves garlic, peeled
1 Tablespoon whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems (optional / I don't like cilantro)
1 Tablespoon Asian fish sauce
Serve with corn tortillas or rice and lime wedges

DIRECTIONS:
1. In a pressure cooker combine pork, tomatillos, peppers, onion, garlic, cumin, and a big pinch of salt, heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes.
Release pressure.
2. Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine.
- - -Serve with tortillas and lime wedges- - - (I like to serve with rice)
===============================
***I usually make this large batch, serve half and freeze half. So, I've included an ingredient list for approximately half of these amounts.***

Half Recipe
2 pounds boneless pork shoulder, cut into 2-inch chunks
1/2 pound tomatillos, quartered, husks discarded
1 Poblano, 1 Anaheim, 2 Jalapeño peppers roughly chopped, seeds and stems discarded
4 ounces white onion, roughly chopped
3 medium cloves garlic, peeled
1/2 Tablespoon whole cumin seed, toasted and ground
Kosher salt
1/4 cup fresh cilantro leaves and fine stems (optional)
2 teaspoons Asian fish sauce

Chile verde isn't chili but its damn good!

 

[Domestic Goddess]

---pressure cooker/Instant Pot version---
PORK CHILE VERDE
4 pounds boneless pork shoulder, cut into 2-inch chunks
3/4 pound tomatillos, quartered, husks discarded
2 Poblano, 2 Anaheim, 2 Jalapeño peppers; roughly chopped, seeds and stems discarded
8 ounces white onion, roughly chopped
6 cloves garlic, peeled
1 Tablespoon whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems (optional / I don't like cilantro)
1 Tablespoon Asian fish sauce
Serve with corn tortillas or rice and lime wedges

DIRECTIONS:
1. In a pressure cooker combine pork, tomatillos, peppers, onion, garlic, cumin, and a big pinch of salt, heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes.
Release pressure.
2. Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine.
- - -Serve with tortillas and lime wedges- - - (I like to serve with rice)
===============================
***I usually make this large batch, serve half and freeze half. So, I've included an ingredient list for approximately half of these amounts.***

Half Recipe
2 pounds boneless pork shoulder, cut into 2-inch chunks
1/2 pound tomatillos, quartered, husks discarded
1 Poblano, 1 Anaheim, 2 Jalapeño peppers roughly chopped, seeds and stems discarded
4 ounces white onion, roughly chopped
3 medium cloves garlic, peeled
1/2 Tablespoon whole cumin seed, toasted and ground
Kosher salt
1/4 cup fresh cilantro leaves and fine stems (optional)
2 teaspoons Asian fish sauce

Passenger, I'm sure my husband would surely enjoy this. It's too bad we don't have a pressure cooker.

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​

 

[passenger]

Passenger, I'm sure my husband would surely enjoy this. It's too bad we don't have a pressure cooker.

Oh, tell him that you MUST have an Instant Pot!

 

[Nebulous]

Passenger, I'm sure my husband would surely enjoy this. It's too bad we don't have a pressure cooker.

​

​

Oh, tell him that you MUST have an Instant Pot!

I have one! I love it. Got it on Black Friday last year. I think it was $50 or $60. I use it all the time.

 

[passenger]

I have one! I love it. Got it on Black Friday last year. I think it was $50 or $60. I use it all the time.

When people first started going crazy over Instant Pots I thought, "meh...just another space consuming fad" for quite a while. I guess washing my really heavy crock from the crock pot was getting to be more & more a big PIA. And so I guess what 'tipped me over' was, after really examining an IP in the store and seeing for myself how lightweight the washable pot is....that did it.
I use the IP soooo much more often than I ever did my crock pot! It serves as a slow-cooker, for one-pot sautéing, & even more.

 

[Nebulous]

When people first started going crazy over Instant Pots I thought, "meh...just another space consuming fad" for quite a while. I guess washing my really heavy crock from the crock pot was getting to be more & more a big PIA. And so I guess what 'tipped me over' was, after really examining an IP in the store and seeing for myself how lightweight the washable pot is....that did it.
I use the IP soooo much more often than I ever did my crock pot! It serves as a slow-cooker, for one-pot sautéing, & even more.

I love it. I mainly use it as a pressure cooker. I like the speedy-ness of it. I used to slow cook tri-tip all day long in a crock pot, now I can do one in about 40 minutes and its just as good.