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Chili (Make Ahead)

Cooking Method: , , ,
Courses: ,
Servings: 4
Ingredients
  • 1 lb Stew Meat or Ground Beef ((if stew meat, cube))
  • 1 T Olive Oil (for browning meat)
  • 1 C Onion (diced)
  • 1 M Carrots (pulsed small in a food processor (about ½ cup); don’t purée)
  • 1 M Bell Pepper (diced)
  • 1 T Garlic (minced)
  • 1 can Tomatoes (diced (14.5 oz can))
  • 6 oz Tomato Paste
  • 0.5 C Beef Broth
  • 1 can Light Kidney Beans (~14 oz, drained and rinsed)
  • 1 T Chili Powder
  • 1 t Cumin (ground)
  • 0.5 t Smoked Paprika
  • 0.5 t Oregano (dried)
  • 0.5 t Cayenne
  • 3 t Cornstarch (mixed with 2 t water to form a slurry)
Instructions
    Prep Day
  1. 1

    • Brown beef in olive oil for deeper flavor

    • Combine all ingredients in freezer bag and freeze flat

    2. Cook Day
  2. 2

    • Thaw overnight, add to Instant Pot.

    • Cook 25 minutes high pressure, 10-minute natural release.

    • If thicker chili is desired, stir in 1 tsp cornstarch + 2 tsp water on sauté mode.

Note

If freezing cooked recipe plan for 2 quart jars per batch

Read it online: https://recipes.nktlboyd.com/recipe/chili-make-ahead/