As the name suggests, this recipe was completed using the InstantPot® pressure cooker. But you can do the same thing using conventional methods. We just like the InstantPot® because it cuts our time at the stove to a minimum.
If you have a pressure cooker other than the InstantPot may I suggest you cut the times down a bit and check in on the concoction after say, three-quarters of the time stated. In our own trials we found that we had to cook the beans another 20 minutes. We probably could have saved that time by soaking the beans overnight, but we started with dry beans, and, they are kidney beans anyway – they take a little longer to cook than softer beans.
For those of you using conventional cooking methods I strongly suggest soaking the beans overnight. You’ll save yourself a lot of heartache slaving over the stove. And, going conventional allows you the opportunity to add the meat into the chili and let the flavors marry.
As for the homemade veggie stock: we used leeks, carrots, onions, mushrooms, parsley, spinach, bell peppers, and dill, thyme and oregano. We used the pressure cooker for that as well.
Without further ado,
|3/4 can (15 oz. can)||crushed tomato|
|20 ounces||dry kidney beans|
|1||jalapeno chiles, chopped w/seeds|
|4 cups||homemade Veggie stock|
|2 tablespoons||chili powder|
|2 pounds||ground beef|
|1||large onion, chopped|
|2||chipotle chilis, chopped|
|1/4 can (15 oz. can)||crushed tomato (remainder of the can)|
|1/2 cup||Eric’s Carne Asada Sauce (recipe follows)|
Cook the beans, crushed tomato, jalapeno, veggie stock, water, chili powder and paprika on beans/chili setting for 30 minutes.
Then cook on manual for another 20 minutes.
Meanwhile, in a pan cook the ground beef, onion, chipotle peppers and the rest of the can of crushed tomatoes along with 1/2 cup of Eric’s Carne Asada sauce.
When beans are done add the beef mixture to the pot and warm for a few minutes to let the flavors marry. Like most soups and chilis, it tastes better the next day.
Eric’s Carne Asada Sauce
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried new mexico chile pods
1 pinch salt and pepper to taste
First, take the New Mexico Chili pods and toast them in a dry frying pan on medium heat. Do that for about 7 minutes or until you can smell them starting to burn. Then, move them into a dish with water so they can soak for about half an hour
Next, take the tomatoes, jalapenos, onions and garlic and chop them coarsely. Put them on a baking pan and roast them on 400 degrees for twenty minutes. If you are using a toaster oven you may have to roast them a little longer. What you want is for them to brown around the edges. Afterwards, place them in a blender or food processor (preferably a blender) along with the chili pods that you toasted on the stove and chopped coarsely.
*Note: concerning fire – you decide how hot you want the sauce. Leaving the seeds in the jalapenos will render a spicy flavor with heat. If you are like my wife and son, you like the heat. You can always add more jalapenos to the mix. It’s all in your hands.