Tag: spicy

Chili Mac w/Instant Pot Option

Published on by richbLeave a comment

For a fast healthy fresh meal this is an excellent option, especially using the Instant pot

Ingredients

  • 1 lb ground beef (85% lean)
  • 1 28oz can crushed tomato in tomato sauce
  • 1 medium size onion chopped
  • 4 tablespoons of chili powder
  • 6 cloves of garlic minced
  • 2 teaspoon salt
  • 3 tablespoons of gound cumin
  • 1 teaspoon of dried oregano
  • 1 teaspoon to 1 tablespoon crushed red pepper (adjust to desired heat level)
  • 1/4 teaspoon of black pepper
  • 1 16oz container of dried elbow macaroni

Directions

For Instant Pot: Set Instant pot to saute and brown hamburger add in onion and garlic during browning of hamburger. When brown add in all other ingredients (uncooked dried pasta included) to instant pot along with 5 cups of water and stir together. Set instant pot to high pressure cook for 7 minutes. Immediately release pressure when timer goes off, stir and serve.

For Stove Top: Start a pot of water boiling to cook elbow macaroni. In separate sauce pan, brown hamburger along with onion and garlic in a sauce pan. When brown add all ingredients and simmer. Add macaroni to pan of boiling water and cook till done then drain and set aside. After sauce has simmered for about 30 mins, add to drained pasta, mix sauce in till combined, then serve

Healthy Instant Pot Elk Meat Chili

Published on by richbLeave a comment

A friend gave me some of the elk meat from his last hunt. This meat is very lean and can be pretty tough. Cooking it in the instant pot makes it nice and tender. I wanted a hearty meal so I came up with this recipe from the items I had in my pantry and it came out great.

Ingredients

  • 1.5 pounds elk meat (Round steak) chopped into 1 to 1/2″ chunks
  • 2 tbsp. oil (Canola, Vegetable, or Corn oil)
  • 3 slices of finely diced bacon
  • 1 – 14 oz. cans of stewed tomatoes
  • 1 – 8 oz. can of tomato sauce
  • 1/2 – 6 oz. can of tomato paste
  • 2 cups of pinto beans (soaked overnight)
  • 6 cloves of garlic
  • 1 bell peppers diced (Green or Red)
  • 1 onions, diced
  • 2 tbsp. New Mexico chili powder
  • 1 tbsp. cumin
  • 1/2 tsp of oregano
  • 1 tsp of basil
  • 2 tsp salt
  • 2 tbsp. Worcestershire
  • 1 tsp of crushed red chilies (I used 3 extra hot dried cayenne peppers crushed)
  • 3 tsp beef bullion powder
  • 4 cups of water
  • Additional Garlic & Onion powder and salt to taste (I added about 1 tsp of Garlic and Onion powder)

Directions

Night before, put pinto beans in bowl covered by 3″ of water. When ready to cook, set Instant Pot to sauté and add oil and Elk meat, bacon and sprinkle with 1/2 tsp of salt and 1/4 of the diced garlic. Sauté till browned. Then add in tomato sauce and paste, chili powder, cumin, oregano, basil, Worcestershire sauce, beef bullion, and red chilies and stir. Set Instant pot to pressure cook high and cook for 40 mins. When done do quick pressure release, open instant pot and stir in the rest of the ingredients and then set for pressure cook high for 15 more minutes. When timer expires do quick pressure release and enjoy.

Spicy Chipotle Chicken Mac and Cheese

Published on by richbLeave a comment

This is a great tasting and filing comfort food. This will make enough to feed a crowd and they will love it. (Serves 10 – 12)

Ingredients

  • 1 16oz box of elbow macaroni
  • 2 Boneless Skinless Chicken Breasts diced into 1/2″ cubes
  • 2 tablespoons of Olive Oil
  • 2 cups of shredded or cubed Monterey Jack cheese
  • 1 cup of shredded or cubed Pepper Jack cheese
  • 3 cups of Half and Half cream
  • 1 cup of 2% milk
  • 2 tablespoons of Chicken Bouillon powder
  • 3 cloves of Garlic
  • 2 Chipotle peppers (from can in adobo sauce)
  • 2 tablespoons of Corn Starch
  • 2 tablespoons of water
  • 1 tablespoon of Onion powder
  • 1 teaspoon of ground White Pepper (black can be used also)
  • 1 teaspoon of salt
  • 1 teaspoon of Red Pepper flakes (optional if you like it a little spicier)
  • 1/2 cup shredded Medium Cheddar cheese for topping (optional)

Directions

Cook macaroni and set aside. Fry chicken in olive oil till cooked through with 1/2 teaspoon of salt sprinkled over and set aside. Add 1 cup of the half and half cream, the chipotle peppers, and the garlic cloves to a food processor or blender and process till chipotle is blended. Add this to pan on medium high heat along with remaining 2 cups of half and half and the 1 cup of 2% milk. Mix the cornstarch with the water and add to the pan then add in the pepper, salt, onion powder, and red pepper flakes. Heat till it boils stirring constantly, then turn heat to low and gradually add in the Monterey and Pepper Jack cheeses gradually, continuing to stir until it is integrated. Now add in the chicken, continuing to stir, then add in the macaroni and stir till mixed. You can serve it like this or put it in a 9×13 baking pan, sprinkle with the shredded cheddar and put under the broiler to melt it and slightly brown the top of the mac and cheese.