Meat Sauce Recipe is a seperate step.
Also See my Instant Pot Recipes. Chili with PIP Corn Dog Bread IP.
Chili: made with Braised Short Ribs and Chuck. No Beans.. Oven or Stove top
Chili. The pic above is of the chili but COLD. I didn’t get a hot Fresh one. It has more liquid than appears when heated.
I have used Poblano, Anaheim, Jalapeño Peppers and Cayenne, for flavor and spice.
Assuming your using Dry Beans 1/2 lb each.
For the Beans…recommend soaking overnight, otherwise some will float to the surface and will not get done. Or you can invert a lotus steamer to hold them down while cooking.
Rinse and pick rocks out. In a bowl, put Beans in the pot and cover with water by 3″. Soak overnight. Drain and rinse beans and add enough water to cover by 2″ water. Add enough salt to make the water taste like seawater.
OR, You can use the fast soak method as well. Simply bring the water and beans To a boil (nothing else added at this time) And then turn off and let them set 10 min, until they start to swell and wrinkle, pour water off and add fresh clean water and cover by 2” of water add the following:
FOR THE BEANS:
1/2 lb Pintos
1/2 lb Kidneys.
1 chopped onion.
6 cloves chopped garlic.
1 Tbsp chili powder.
1 tsp cumin.
1 tsp cayenne.
1 Tbsp oregano.
1 bay leaf.
Pepper.
1 Tbsp evoo.
Lid on, vent to Sealing, and hit beans… and then 15 min. Allow for full 30 min NPR. QR the rest. Drain Beans and Reserve liquid.
While the beans cook…About the peppers… I always chop up the maximum amount and add about 2/3 of what I think I need for sautéing and then add the rest if not spicy enough.
I also taste the sauce and add more spices if I want.
MEAT SAUCE :
( You can hold this aside….. And then cook it in the Instant Pot Along with the beans, or you can do it in a separate pot, then add to drained beans).
Chop up a 2-3 lb beef roast. You can add some pork shoulder or sausage if you want as well.
3/4 c red wine.
1 c beef broth (or 1/2 beef broth and 1/2 bean broth)
1 1/2 chopped large walla walla onions.
6 cloves garlic.
2-3 chopped jalapeños (depending on how hot you want it).
1-2 chopped Serrano.
1 chopped poblano.
3 chopped Aneheims.
1 Tbsp chili powder,
1 Tbsp oregano.
2 tsp cumin.
1 can stewed tomatoes.
1/2 can tomato paste.
1 can tomato sauce.
1 /4 cup catsup. Or a couple Tbsp vinegar and 1 Tbsp sugar.
In the Instant Pot, add the meat and sauté in a couple Tbsp EVOO until nice and brown. Add Onion Garlic and saute for a minute, add peppers, then add everything else In layers, ending with the Tomatoes, Beans, Tomato Sauce and Paste, and catsup on top, do not stir. turn pot off.
Put the Lid on, vent to Sealing, set time….on Manual, Pressure cook, or Beans and 15 min, with 10 min NPR. Open the lid, and at this point, You may want to turn the pot off and back on to reduce excess liquid. Don’t stir yet.
**** if you are doing the sauce in a stove top pot, brown Meat and add Onion and Garlic. Add the rest of the ingredients, add 4 cups broth in stead of 1, and bring to a boil and simmer for 30-45 min.
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CHILI… 2 day or IP (You can use the IP to make the beans).
I made this for a Chili cook off so it makes over a gallon.
I dry rubbed Pork Butt, and refrigerated it overnight while the beans soaked.
Soak beans overnight before starting. See recipe below:
This recipe has you preparing several things at one time so prepare to be in the kitchen for quite awhile.
1 5 lb Pork shoulder…rub and refrigerate over night to blend flavors in then put in roasting pan and cover and cook in oven @ 350*for 2 1/2 hrs. Then 200* for 1 hr.
When roast is done set meat aside to rest till handleable. It should be finger tearable. Save juice for sauce.
When cool enough to handle, Tear pork into about 1″ chunks. Set it aside.
While roast is cooking:
Chili Sauce:
FLAME ROAST AND sweat and DESKIN peppers: see directions below
4- Anaheim’s- large-chopped.
2- Poblano’s – large-chopped.
3- Jalapeño’s- 3″ -diced.
6- Serrano’s- 3″ sliced.
6- tomatillos, chopped.
2-Onions, chopped.
8-garlic cloves, chopped.
1 Tbsp Cumin.
1 Tbsp Chili powder.
2 tsp Oregano.
2 tsp italian seasoning.
2 tsp Ground coriander.
About 20 pepermill turns of Pepper.
1 Tbsp Paprika.
1 lg can- crushed Tomatoes
See directions below.
Beans:
2 lbs or mixed pintos and small kidney beans.
1 cooked Ham hock.
3 Bay leaves
1 tsp Italian season.
1 Tbsp oregano.
Salt (enough to make water taste like sea water).
Pepper about 20 pepermill turns.
1-2 tbsp olive oil.
1-onion rough chopped (1″pieces unseperated).
5-Garlic cloves ( rough chopped).
1 Tbsp Chili pwdr.
1/2 tsp Red cayenne pepper.
1 Tbsp Paprika
See directions below.
For Chili SAUCE:
Make sure you fire roasted the peppers if you don’t have a gas stove do them in the oven under the broiler. On the gas stovetop you will need the fan on To blister them and then sweat them ( put in plastic bag or sealed container when hot to loosen skin) and peel all peppers first.
Sauté onion and garlic in olive oil.
Add spices and canned tomatoes. Add some of the bean juice. Cook till bubbly and simmer for about 1/2 hr. Add peppers and simmer until peppers are done. When bean liquid is a little thick add it to the sauce.
Drain the juice from the Roast into a pot. Add all of the juice to sauce and reduce for about 1/2 hr till a lil thick.
In the morning, after Roast is in oven…..
Drain the pre soaked beans, rinse in cold water. use a number 8 size dutch oven or pot, and add beans then enough cold water to cover them by about 2 inches. Add bean recipe ingredients and heat on high till boiling, then simmer and cook till beans are tender but not squishy. about 1 1/2- 2 hrs. Remove beans and set aside. Reduce bean liquid.
***NOTE (If you want to skip the longer stove top Bean process, they can be done in the IP.. just add all of the ingredients for the Beans to the pot and hit Beans and adjust to 35 min).
When Chili Sauce is done, add Beans and torn Pork and heat just till bubbly and simmer for about 10 minutes, and turn off and let set to combine flavors.
Enjoy or refrigerate over night for blending of flavors.
Take out enough to eat and keep the rest in frig.