Recipes

Garlicky Pinto Chili (Instant Pot)
    •    1 lb ground beef
    •    1 medium onion, diced
    •    1 cup frozen bell peppers
    •    5–6 garlic cloves, minced
    •    ¾ cup dried pinto beans (pressure cook 30–35 min + 10 min NR, drain)
    •    16 oz Kay’s homemade tomatoes with Rotel
    •    2+ Tbsp tomato paste
    •    1½–2 cups chicken broth
    •    8 oz V8 juice
    •    Healthy squirt of beef bouillon concentrate
    •    1/8 cup ketchup
    •    1 Tbsp brown sugar
    •    1½ Tbsp chili powder, ½ tsp oregano, 1 tsp paprika, dash cumin & cayenne, salt & pepper

Steps:
    1.    Sauté beef in Instant Pot until browned. Add onion & bell pepper, cook 4–5 min. Add garlic 1 min.
    2.    Stir in tomato paste & spices, toast 1 min.
    3.    Add Kay’s tomatoes, broth, V8, ketchup, brown sugar, bouillon, and cooked pintos. Mix.
    4.    Pressure cook high 15 min, 10 min NR. Taste, adjust salt/pepper, simmer a few min if thicker.