Ingredients:
(Pre-Soak)
- 1 lb dried pinto beans, sorted and rinsed
- 8 cups water
- 1 tbsp kosher salt
(Main Cook)
- 4 oz diced bacon or brisket
- 1 med onion, minced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 tbsp chili powder
- 1 tsp kosher salt
- 4 cups chicken broth or water
- 12 oz beer (Shiner Bock is my favorite for this recipe)
- 1 can Rotel tomatoes
- 1 tsp kosher salt
- minced cilantro for garnish (optional)
Directions:
- Sort and rinse beans. Discard any stones, dirt, or broken beans.
- Pre-soak the beans. There are two options here:
- Soak the beans overnight - cover the beans with 8 cups of water, add the 1 tbsp of salt, and leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking solution.
- OR Pressure quick soak the beans: Put the beans, the 8 cups of water, and the 1 tbsp of salt in the Instant Pot. Pressure cook on high for 1 minute, then let the beans sit for 30 minutes. Drain the beans and discard the soaking solution. Rinse out the pot before continuing.
- Set the pot to saute mode, and cook the bacon or pre-cooked brisket until it starts to brown. (If using brisket or pre-cooked meat, add a tbsp of cooking oil.) Add the onion, garlic and jalapeño, and cook for several minutes. Add the chili powder and 1 tsp kosher salt, and cook until the onions start to soften. Pour in the beer, bring to a simmer, and simmer for one minute, scraping the bottom of the pot with a flat-edged wooden spoon to keep the mixture from sticking to the bottom.
- Add the drained beans to the pot, pour in the chicken broth, and stir in the Rotel tomatoes. Add the last teaspoon of salt and stir.
- Pressure cook on high for 18 minutes, then quick release the pressure.
- Stir the beans, add cilantro if desired, and serve.
Ingredients:
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp black pepper
- 2 tbsp kosher salt
- 2 cloves minced garlic
- 1/2 tsp onion powder
- 1/2 cup lemon/lime juice
- 2 tbsp soy sauce
- 1/2 cup vegetable oil
Directions:
- Whisk ingredients in a mixing bowl.
- Transfer mixture to ziploc bag or plastic container.
- Let marinate in refrigerator for at least 1 hour or up to overnight (suggested).
Ingredients:
- 2 lbs. Lean Ground Beef
- 1 medium yellow onion (diced)
- 1 - 15 oz can kernel corn (rinsed & drained) or 1 cup frozen
- 1 - 15 oz can pinto beans (rinsed & drained)
- 1 - 15 oz can black beans (rinsed & drained)
- 1 - 31 oz can H‑E‑B borracho beans (w/juice)
- 2 - 10 oz cans Rotel tomatoes (w/juice)
- 1 - 7 oz can green chilis (w/juice)
- 1 pkg taco seasoning (about 1/4 cup)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pkg dry ranch dressing (optional, but highly recommended)
- 1 tbsp lime juice
- 4 cups chicken or beef broth
- chopped cilantro (optional)
Garnishes (optional)
- sour cream
- grated cheese
- diced avocado
- tortilla chips/strips
- diced red onion
- diced jalapeños
Directions:
- Turn the pressure cooker to the sauté setting. After the pot is heated, add the ground beef and cook for several minutes.
- Add diced onion, taco seasoning, garlic powder, onion powder, oregano, salt & pepper. Continue cooking, stirring occasionally, until meat is done.
- Add the ranch packet (if using), 1 can of the Rotel tomatoes, the green chilies, the lime juice & the broth. Stir well. Cover the pot until the mixture comes to a simmer, then add all beans and stir well.
- Add the other can of Rotel tomatoes, but don’t stir. Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
- Cancel the sauté mode and set the pot to cook at high pressure for 6 minutes.
- When the cooking cycle has finished, allow natural release for 15 minutes. Then turn the steam release knob to venting to release the rest of the pressure.
- After the pressure is fully released, remove the lid and stir the contents well.
- Add corn and cilantro, stir well, and allow to sit for several minutes until the corn gets hot.
- Serve with any/all garnishes if desired.
Ingredients:
- 2 lbs beef (any/all of ground/chili/stew)
- 1 cup onion, chopped
- 2 tsp paprika
- 3 tsp ground cumin
- 1/2 tsp dried oregano
- 2 tsp granulated garlic
- 1/2 cup chili powder
- 1 tsp black pepper
- 1 1/2 tsp kosher salt
- 1 tbs dried onion flakes
- 8 oz can tomato sauce
- 1 cup beer of choice
- 1 1/2 cup beef or chicken broth
- 1 tsp cayenne (optional)
- 1 jalapeno pepper, halved and deseeded (optional)
Directions:
- Combine meat, onion, and half the spices in a heavy skillet or Dutch oven. Saute over medium high heat until meat is mostly browned and onion is tender - about 10 minutes.
- Add tomato sauce, beer, broth, and second half of spices. Add 1/4 tablespoon of cayenne pepper. Bring chili to boil and reduce to simmer. Cover and cook for 30 minutes to 1 hour or until meat is tender and flavors have developed. If using cayenne, add in 1/4 teaspoon increments until desired heat level is reached.
Ingredients:
- 16 oz can tomato sauce
- 1/2 cup beer
- 1/4 cup apple cider vinegar
- 2 tbs brown sugar (or turbinado)
- 1/2 fresh onion - pureed, or 2 tbs onion powder
- 6 fresh garlic cloves, minced or 1 tbs garlic powder
- 2 tbs Worcestershire sauce
- 1 tbs coarse black pepper
- 1 tbs paprika
- 1 tsp Tobasco sauce
- 1 tsp chili powder
- 1 tsp dry mustard
- 1 tsp liquid smoke
- 1 tsp salt
Directions:
- Combine ingredients in a saucepan.
- Simmer about 25-30 minutes.
- Puree in blender to bring out all the flavors.
Ingredients:
- 1/2 pound ground beef
- 8 bacon strips (cut into chunks)
- 1/2 onion (diced)
- 1 clove garlic
- 4 ounces cream cheese (softened)
- 1 tablespoon worcestershire sauce
- 2 tablespoons ketchup
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup mozzarella (shredded)
- 1/2 cup cheddar cheese (shredded)
Directions:
- Preheat oven to 350 degrees F
- Cook ground beef then drain
- Cook bacon until crispy (drain but keep 1 1/2 tablespoons grease in pan)
- Saute onion and garlic in grease
- In a large bowl, mix the cream cheese, sour cream, mayonnaise, cheese, worcestershire and ketchup. Add beef, bacon, onions and garlic to mixture and stir until combined.
- Pour into baking dish and back for 15 - 20 minutes
Ingredients:
- 2/3 cup sour cream
- 1/4 cup mayonnaise
- 3 teaspoons prepared horseradish
- 3/4 teaspoon sugar
- 1/4 teaspoon dill weed
Directions:
- Blend all together and serve with any beef dish. This is better if left to set overnight.
Yield: approx. 1 cup