Warm up with Outlaw Chili

Baby, it’s cold outside! As it should be. Today is the Winter Solstice. So bundle up. Have you ever wondered just what Winter Solstice mean? I have.

In the Northern hemisphere, on the Winter Solstice the North Pole has reached its maximum tilt away from the Sun. It signals winter has arrived. No wonder Santa is busy getting ready to get the heck out of dodge. Gee, I wonder if he starts his deliveries in the Southern hemisphere, where summer has begun.

Although the winter Solstice itself lasts only a moment since the earth is in constant motion, the term refers to the whole of the day. For those of us above the equator, this is the shortest period of daylight and the longest night of the year. It’s interesting to note that the North Pole experiences continuous darkness, while the South Pole is bathed in twilight.

Since prehistoric times, the winter Solstice has held significance in many cultures. It has been marked by festivals and rituals. Some consider the day as a symbolic death and rebirth of the sun. In our house, we celebrate the day with a meal that is sure to warm you from the inside out. And let me tell you, this chili will do just that. Hubby says it’s my best chili yet. Enjoy!

Instant Pot Outlaw Chili
2 (15 oz) Cans Pinto Beans
1/2 Yellow Onion
2 Garlic Cloves
1/2 lb Ground Beef
1/2 lb Chorizo
1 (15 oz) cans Black Beans in Chili Sauce
1 (29 oz) can Tomato Sauce
1 (4 oz) can Diced Green Chilies
2 tablespoons Chili Powder
Pinch Cayenne Pepper
1 tablespoon Cider Vinegar
2 tablespoons Chili Sauce

Rinse and drain Pinto Beans, set aside. Cut onion in half from tip to root. Reserve half for another purpose. Cut remaining half in half again, dice and set aside (half for the chili, half for a garnish). Peel and mince garlic, set aside.

Select SAUTE function of Instant Pot, HIGH,10 MINUTES. Cook ground beef and chorizo, breaking apart as it cooks, about 5 minutes. Add onions and garlic, cook until onions are translucent, about 5 minutes longer.

Turn off heat. Remove insert, drain meat well. Wipe down the inside of the pot. If necessary, scrub pot to remove any browned bits that may burn during the pressure cook process.

Return meat to the pot insert. Add chili beans, pinto beans, tomato sauce, green chilies, chili powder, cider vinegar and chili sauce. Stir well.

Return insert to the Instant Pot. Close and lot lid in place. Pressure cook HIGH, 10 MINUTES, START.

Allow pressure to release naturally, about 20 minutes. Release any remaining pressure manually with release valve.

Ladle chili into bowls. Garnish with remaining chopped onion. Serve and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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