Lunch Five

Chili (Leftovers)

I hesitated for quite some time about buying an Instant Pot.  I try not to fill my kitchen with electric gadgets that end up in landfills.   I seriously considered buying a stainless steel pressure cooker (to replace the aluminum one that was passed down in my family) instead (because it would last forever).   I finally decided it was worth it to combine a rice cooker, slow cooker, and pressure cooker in one device.   I WAS NOT WRONG!    It takes a little bit of work to get into the habit of using it, but then it makes life incredibly easy.  All the convenience of using a pressure cooker without any of the fear of a small explosion in your kitchen!   

For leftovers, I have a small collection of thermoses I choose from to carry them to work.  If I pre-warm the thermos with hot water, my lunch is always piping hot, even if I eat it late. 

For the chili, I used this recipe, with the following modifications: 

Ingredients:

• 1 tablespoon olive oil
• 2 pounds ground beef
• 2 medium yellow onions, chopped 
• 3 medium yellow summer squash, chopped
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 tablespoons brown sugar
• 2 bay leaves
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 28 oz cans crushed tomatoes
• 1/2 cup water or chicken stock
• 2 15 oz cans red kidney beans, drained and rinsed

Instructions:

• Turn your Instant Pot to Saute. Add the olive oil. Add the meat and cook until browned, breaking up the beef as you stir.
• Add the squash, onion, and garlic, and cook for 3 more minutes or until softened.
• Add the chili powder, cumin, oregano, cayenne, salt, pepper, brown sugar, bay leaves,  and tomato paste and cook for 1-2 minutes until fragrant.
• Pour in the crushed tomatoes, chicken stock and beans and stir to combine. Press MANUAL or High Pressure on the instant pot and cook for 15 minutes. Allow the chili to natural release for 10 minutes.