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Vrghr's Chili-Mac (Instant Pot)
Vrghr visited a friend this weekend, and brewed up a big pot of this (along with a couple other items wuff has posted before) so they would have a selection of quick "heat and eat" meals for their working lunches.
This is a very quick and easy creation with lots of flavor. This “bachelor style” dish relies on lots of canned goodies to simplify preparation but doesn’t sacrifice flavors for it. Makes 6 quarts, so lots of leftovers for quick heat & eat meals later. And it keeps very well in fridge & freezer for reheating.
Multiple sources of chili seasoning add complexity to the flavors.
And it’s very budget friendly as well: The bacon and hamburger are the highest cost items (sadly), though luckily this only takes a few strips of bacon and not a whole pound. Total cost was right at 18USD for over 12 servings. With a bit of careful shopping, you could likely trim that further. At just over a dollar a serving, this is quite a bargain meal.
But price is nothing if it isn’t worth eating, and this packs LOTS of flavor into every bowl! Great beefy, tomato-y, chili flavors without too much heat, though you could certainly ramp that up with a bit of hot sauce if you like. Vrghr used an assortment of different chili powders left over from other dishes to improve complexity, but you could certainly work with just one favorite. And choosing fire-roasted tomatoes, chilies, and peppers added even more complex and savory notes. The addition of a can of fire-roasted corn added a nice pop of texture and sweet notes, for a great “south of the boarder” touch.
Finally, the whole thing can be finished and served in under a half hour, with the cook’s attention for only about 10 minutes of that. Makes this a great convenient dish if you’re in a hurry or just don’t want to spend a lot of time in the kitchen. And it all cooks in the instant pot, so clean up is a breeze afterward.
INGREDIENTS:
1.5 LB ground chuck (80/20 mix)
4 slices thick cut Bacon
2 medium Onions, rough diced
2-3 TBS minced Garlic
1 can (10 oz) RoTel Fire-Roasted Mild tomatoes (or store brand)
1 can (14.5 oz) Fire Roasted Diced Tomatoes
1 can (4 oz) Fire Roasted Mild Diced Chilies
1 bottle (12 oz) Fire Roasted Sweet Peppers, chopped
1 can (4 oz) Tomato Sauce
1 can (4 oz) Tomato Paste
2 C Chicken Broth
3 TBS Chili Powder (Vrghr used several brands, but you can pick just your favorite too)
1 TBS Ancho Chili
2 tsp ground Cumin
1 tsp Mexican Oregano
2 tsp Lowry’s Season Salt (or more to taste
1 tsp ground Black Pepper (or more to taste)
14-16 oz Dried Pasta (Vrghr used Elbows, but many other choices will work)
[For Garnish:
12 oz grated “Fiesta” Cheese Blend
Grated Parmesan Cheese
“Instant Pot” Multi-Cooker
DIRECTIONS:
Rough dice the onions and chop up the roasted sweet peppers. Chop up the bacon
Set the Instant-pot / Multi-cooker to “Sauté” mode, high, and add the bacon. Cook until it has just begun to crisp on the edges and the rendered fat is foaming
Add the diced onions and cook 2-3 minutes until slightly translucent. Add the minced garlic and cook another minute or two. Add the tomato paste and cook another minute or two
Add the ground chuck/beef and sprinkle over the chili powder(s), cumin, and oregano. Season with the Seasoned Salt and pepper. Continue to cook the beef until no pink remains
Add the undrained cans of RoTel tomatoes and chilies, tomatoes, mild chilies, and corn. Add the tomato sauce. Stir everything into the beef and cook to combine flavors for 3-4 minutes
Add the chicken broth and stir in. Add the pasta the tap with a spoon to just submerge it, but don’t stir it in. The tops should just be even with or under the top of the liquids
Change your Instant-Pot / Multi-Cooker to Pressure mode, put on the lid and be sure it is in “sealed” position to build pressure
Pressure Cook at High Pressure for 6-7 Minutes. Allow to reduce pressure naturally for 10 minutes, then vent
Stir everything together
Serve up the hot chili-mac in bowls garnished with grated cheese and Parmesan so the hot chili melts the cheese
!DEVOUR!
This is a very quick and easy creation with lots of flavor. This “bachelor style” dish relies on lots of canned goodies to simplify preparation but doesn’t sacrifice flavors for it. Makes 6 quarts, so lots of leftovers for quick heat & eat meals later. And it keeps very well in fridge & freezer for reheating.
Multiple sources of chili seasoning add complexity to the flavors.
And it’s very budget friendly as well: The bacon and hamburger are the highest cost items (sadly), though luckily this only takes a few strips of bacon and not a whole pound. Total cost was right at 18USD for over 12 servings. With a bit of careful shopping, you could likely trim that further. At just over a dollar a serving, this is quite a bargain meal.
But price is nothing if it isn’t worth eating, and this packs LOTS of flavor into every bowl! Great beefy, tomato-y, chili flavors without too much heat, though you could certainly ramp that up with a bit of hot sauce if you like. Vrghr used an assortment of different chili powders left over from other dishes to improve complexity, but you could certainly work with just one favorite. And choosing fire-roasted tomatoes, chilies, and peppers added even more complex and savory notes. The addition of a can of fire-roasted corn added a nice pop of texture and sweet notes, for a great “south of the boarder” touch.
Finally, the whole thing can be finished and served in under a half hour, with the cook’s attention for only about 10 minutes of that. Makes this a great convenient dish if you’re in a hurry or just don’t want to spend a lot of time in the kitchen. And it all cooks in the instant pot, so clean up is a breeze afterward.
INGREDIENTS:
1.5 LB ground chuck (80/20 mix)
4 slices thick cut Bacon
2 medium Onions, rough diced
2-3 TBS minced Garlic
1 can (10 oz) RoTel Fire-Roasted Mild tomatoes (or store brand)
1 can (14.5 oz) Fire Roasted Diced Tomatoes
1 can (4 oz) Fire Roasted Mild Diced Chilies
1 bottle (12 oz) Fire Roasted Sweet Peppers, chopped
1 can (4 oz) Tomato Sauce
1 can (4 oz) Tomato Paste
2 C Chicken Broth
3 TBS Chili Powder (Vrghr used several brands, but you can pick just your favorite too)
1 TBS Ancho Chili
2 tsp ground Cumin
1 tsp Mexican Oregano
2 tsp Lowry’s Season Salt (or more to taste
1 tsp ground Black Pepper (or more to taste)
14-16 oz Dried Pasta (Vrghr used Elbows, but many other choices will work)
[For Garnish:
12 oz grated “Fiesta” Cheese Blend
Grated Parmesan Cheese
“Instant Pot” Multi-Cooker
DIRECTIONS:
Rough dice the onions and chop up the roasted sweet peppers. Chop up the bacon
Set the Instant-pot / Multi-cooker to “Sauté” mode, high, and add the bacon. Cook until it has just begun to crisp on the edges and the rendered fat is foaming
Add the diced onions and cook 2-3 minutes until slightly translucent. Add the minced garlic and cook another minute or two. Add the tomato paste and cook another minute or two
Add the ground chuck/beef and sprinkle over the chili powder(s), cumin, and oregano. Season with the Seasoned Salt and pepper. Continue to cook the beef until no pink remains
Add the undrained cans of RoTel tomatoes and chilies, tomatoes, mild chilies, and corn. Add the tomato sauce. Stir everything into the beef and cook to combine flavors for 3-4 minutes
Add the chicken broth and stir in. Add the pasta the tap with a spoon to just submerge it, but don’t stir it in. The tops should just be even with or under the top of the liquids
Change your Instant-Pot / Multi-Cooker to Pressure mode, put on the lid and be sure it is in “sealed” position to build pressure
Pressure Cook at High Pressure for 6-7 Minutes. Allow to reduce pressure naturally for 10 minutes, then vent
Stir everything together
Serve up the hot chili-mac in bowls garnished with grated cheese and Parmesan so the hot chili melts the cheese
!DEVOUR!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 978 x 891px
File Size 205.2 kB
Economical AND tasty? That's a solid combo right there.
With dairy allergies...
(CURSED! Being a cook with lactose probs is like being a dancer with a busted leg!)
...would have to figure a way around the cheese. There's some reasonably decent subs on the market now.... MOSTLY taste like real cheese, even if they still act a bit different.
Saving this recipe. Thanks for sharing.
With dairy allergies...
(CURSED! Being a cook with lactose probs is like being a dancer with a busted leg!)
...would have to figure a way around the cheese. There's some reasonably decent subs on the market now.... MOSTLY taste like real cheese, even if they still act a bit different.
Saving this recipe. Thanks for sharing.
Perhaps partaking of some "lactaid" pills could help if you can't find a reasonable cheese sub?
Or you could just leave off the cheese garnish entirely. While it does add a nice touch, the underlying chili-mac is really tasty even without that addition. And there's no lactose-containing ingredients in that part of it.
Or you could just leave off the cheese garnish entirely. While it does add a nice touch, the underlying chili-mac is really tasty even without that addition. And there's no lactose-containing ingredients in that part of it.
Good suggestion.
I use them, and that prevents that 'kick-in-the-gut' feeling, and most of the bathroom issues, but there's still other side effects, so not 100%.
Cheese substitutes are a mixed-bag. Some TASTE like cheese, but then feel like rubber and/or won't melt until it's 200C/400F... others FEEL real and even melt, but don't taste right. There's a few that are purpose-formulated, so there's lots of experimenting needed before giving it an official 'OK'.
Oh... and, of course... NEVER Test a new recipe (or ingredient, including a cheese substitute) with guests on the way.
So far, Daiya and Follow Your Heart have proven decent with sliced cheese for sammiches, Good Planet does a VERY believable shredded mozzarella mockup.
Others have been either weird or just outright bad, so, yeah, experiment before using them for something important.
Side note, with a busy week ahead, I'm ITCHING to try your recipe! Chili is an easy go-to.
I use them, and that prevents that 'kick-in-the-gut' feeling, and most of the bathroom issues, but there's still other side effects, so not 100%.
Cheese substitutes are a mixed-bag. Some TASTE like cheese, but then feel like rubber and/or won't melt until it's 200C/400F... others FEEL real and even melt, but don't taste right. There's a few that are purpose-formulated, so there's lots of experimenting needed before giving it an official 'OK'.
Oh... and, of course... NEVER Test a new recipe (or ingredient, including a cheese substitute) with guests on the way.
So far, Daiya and Follow Your Heart have proven decent with sliced cheese for sammiches, Good Planet does a VERY believable shredded mozzarella mockup.
Others have been either weird or just outright bad, so, yeah, experiment before using them for something important.
Side note, with a busy week ahead, I'm ITCHING to try your recipe! Chili is an easy go-to.
Not really. But it does make it easier.
You could do this in a very large skillet or a dutch oven. Or you could do it in a pair of pans; skillet for the "saucy" part and a pasta pot to boil the pasta. Then just pour the drained noodles into the saucy part to combine.
Of course, the cook time would change. You'd have to judge when the noodles and sauce portions were cooked to your liking, but that isn't hard to do.
You could do this in a very large skillet or a dutch oven. Or you could do it in a pair of pans; skillet for the "saucy" part and a pasta pot to boil the pasta. Then just pour the drained noodles into the saucy part to combine.
Of course, the cook time would change. You'd have to judge when the noodles and sauce portions were cooked to your liking, but that isn't hard to do.
Don't have an instant pot, but I do have a crock pot. I suppose I'd just have to cook a lot of this in a pan first, and then transfer it to the pot to cook it for a few hours. Not sure how else I'd do it, unless I just use a pot on the stove. I definitely should look into crock pot recipes since the thing is so convenient. Always nice to come home to a fully cooked meal and the apartment smelling delicious.
A "Dutch Oven" or just a nice large, heavy pot would do well with this too. The key is something you can brown the meat and saute the onions in first, then add the rest to soak up the good flavors you gave it with those.
The instant pot offers 2 benefits - it can both fry and pressure cook (to reduce time) in the same pot for less cleanup, and it seals the vapor (flavor) in with the tight lid.
A nice Dutch Oven or heavy pot can do the same for you, with the exception of reduced time. But you want to make sure you keep all the steam/vapor in, so adding a layer of foil over the top before you put on the lid will help seal everything up.
Then you just need to let it simmer until done. It'll need more than 6-7 minutes of the Instant Pot at pressure levels, but the flavors should be every bit as tasty! As for how long it will need, check the package of pasta you'll be using for its cooking time. Everything else will be cooked, but you want the pasta to finish up to the tender point.
If your pot is leaking some steam, you may need to check it for liquid level about 2/3 of the way done. The pasta will try to soak up the juice. The instant pot keeps all the steam in, but if the pot on the stove loses some, you might need to add a bit more back in so the result isn't too dry. Wuff wouldn't go more than 1/4 cup at a time though. You don't want the end result to be too soupy.
Hope it works out for you. And if you really want to look into getting one of those multi-cooker pots, try you local thrift/second hand store first. Wuff has frequently seen them in his out here at VERY reasonable prices!
The instant pot offers 2 benefits - it can both fry and pressure cook (to reduce time) in the same pot for less cleanup, and it seals the vapor (flavor) in with the tight lid.
A nice Dutch Oven or heavy pot can do the same for you, with the exception of reduced time. But you want to make sure you keep all the steam/vapor in, so adding a layer of foil over the top before you put on the lid will help seal everything up.
Then you just need to let it simmer until done. It'll need more than 6-7 minutes of the Instant Pot at pressure levels, but the flavors should be every bit as tasty! As for how long it will need, check the package of pasta you'll be using for its cooking time. Everything else will be cooked, but you want the pasta to finish up to the tender point.
If your pot is leaking some steam, you may need to check it for liquid level about 2/3 of the way done. The pasta will try to soak up the juice. The instant pot keeps all the steam in, but if the pot on the stove loses some, you might need to add a bit more back in so the result isn't too dry. Wuff wouldn't go more than 1/4 cup at a time though. You don't want the end result to be too soupy.
Hope it works out for you. And if you really want to look into getting one of those multi-cooker pots, try you local thrift/second hand store first. Wuff has frequently seen them in his out here at VERY reasonable prices!
I'll keep that in mind, though I admit I tend toward the lazy side often enough. =P Perhaps too much, given how many fast food purchases show up in my bank account.
But even if I never give this a whirl, I still should have the ingredients for plain, regular chili. Pretty sure I can make that in my crock pot with little trouble. Also glad it's an actual crock pot as I've heard those are better than other slow cookers. Apparently, some only heat the pot from the bottom, while the crock pots heat up the sides as well, giving it a more even heat. But I suppose a cast iron pot could do the same, provided you don't have too intense of a heat at the bottom.
Eh, but I'm speculating anyway, as I don't know that much about cooking. But I guess I'll have to teach myself if I want to spend less money on food. Can't be eatin' out too often, or I'll never get outta debt!
But even if I never give this a whirl, I still should have the ingredients for plain, regular chili. Pretty sure I can make that in my crock pot with little trouble. Also glad it's an actual crock pot as I've heard those are better than other slow cookers. Apparently, some only heat the pot from the bottom, while the crock pots heat up the sides as well, giving it a more even heat. But I suppose a cast iron pot could do the same, provided you don't have too intense of a heat at the bottom.
Eh, but I'm speculating anyway, as I don't know that much about cooking. But I guess I'll have to teach myself if I want to spend less money on food. Can't be eatin' out too often, or I'll never get outta debt!
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