Julie's Chili
Classic chili. (I use pressure cooker for beans)
Cooking Instructions
- 1
Cover beans with water in bowl (fill water 2 inch of above the beans). Add 1 tsp salt. High pressure, 20 mins.
- 2
While beans cook; dry mix all the spices in a bowl. Prepare veggies (carrots, onion, and celery) and then brown the meat in a large skillet.
- 3
Heat about 1 tsp oil, ensuring a good coat is across the skillet. Brown the meat in clumps (expecting them to mix and grind more in the chili).
Turn when they don't stick anymore to check for char.
- 4
The beans should be done. Move the meat to the pot (and pour out some of the grease, if needed). Now add and saute the onions for a bit with 2 Tbsp with olive oil (or the like).
- 5
When onions are translucent, add celery and carrots. Saute on medium heat
- 6
Once the carrots start to soften in 5 to 10 mins. Now add the spice bowl and mix. Keep on heat 2-3 mins.
- 7
Add the skillet full to ingredients to the pressure-cooker pot. Add the canned tomatoes (~strained, maybe), the tomato paste, the 4 cups of broth and V8 juice, and the 1+ Tbsp mustard
- 8
Mix and let simmer, with the lid off, for 30-40 mins
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