Chili

 

Ingredients

• ▢ 5 strips uncooked bacon chopped¹
• ▢ 1 large yellow onion diced (about 1 cup)
• ▢ 1 red pepper diced
• ▢ 3 cloves garlic minced (about 1 Tablespoon)
• ▢ 1 lb ground beef (455g) (I use 90% but any will work)
• ▢ 1 Tablespoon brown sugar
• ▢ 1 Tablespoon chili powder²
• ▢ 1 Tablespoon ancho chili powder²
• ▢ 1 ½ teaspoons smoked paprika
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon onion powder
• ▢ ¾ teaspoons ground black pepper
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon cayenne pepper³
• ▢ 1 ¼ cup beef broth (295ml)
• ▢ 15 oz can dark red kidney beans lightly rinsed and drained (425g)
• ▢ 15 oz can black beans lightly rinsed and drained (425)
• ▢ 14.5 oz can diced fire roasted tomatoes undrained (411g)
• ▢ 7- oz can fire roasted green chilis(198g)
• ▢ ¼ cup tomato paste (66g)
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips

Instructions

• Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
• Add onion and pepper and cook until softened, about 3-5 minutes.
• Add garlic and cook until fragrant (about 30 seconds).
• Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
• Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.
• Bring to a boil and cook 1-2 minutes, stirring frequently.
• Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop. 
• Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

Instant pot chicken biryani

 

Ingredients

 

• ▢ 1 cup basmati rice soaked 15-30 minutes
• ▢ 3 tablespoons ghee
• ▢ ⅓ cup cashews halved
• ▢ 2 tablespoons golden raisins

Whole Spices

• ▢ 5 cardamom pods
• ▢ 4 whole cloves
• ▢ 2 bay leaf
• ▢ ½ cinnamon stick
• ▢ ½ teaspoon cumin seeds 
• ▢ ½ teaspoon fennel seeds

• ▢ 1 onion thinly sliced
• ▢ 4 teaspoons minced garlic
• ▢ 2 teaspoons minced ginger
• ▢ 1 ½ pounds skinless and boneless chicken thighs cut into quarters

Ground Spices

• ▢ 2 teaspoons coriander powder 
• ▢ 2 teaspoons paprika
• ▢ 2 teaspoons salt adjust to taste
• ▢ 1 teaspoon garam masala
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon cayenne adjust to taste
• ▢ ¼ teaspoon ground cumin
• ▢ ¼ teaspoon turmeric

• ▢ 1 cup water
• ▢ ½ cup fresh cilantro leaves chopped
• ▢ ½ cup fresh mint leaves chopped

Instructions

 

• Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
• Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
• Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
  • Add the garlic and ginger and stir-fry for 30 seconds.
  • Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
  • Add the ground spices and mix to coat the chicken.
  • Dump the rice on top of the chicken (do not mix). Add water.
  • Sprinkle half the cilantro and mint on top of the rice.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.