The Last Ember Days of Advent

Today is the Winter Solstice and the last of three Ember Days of Advent that are set aside to give thanks to the Lord. I just love how the Lord works behind the scenes the way He does.

What does the Winter Solstice mean to you? To me, it means the longest night of the year. From this point forward, we move toward the light. Isn’t it interesting that the longest night of the year comes so close to His birth? After all, He is the light of the world. From the darkness, there is hope. All part of His design.

It also means a cold night. What could be better on a cold winter’s night than a dish that will warm us to our toes? Another reason to give thanks to God. Lord You never cease to amazing me!

Instant Pot Chipotle Chili
1/2 small Yellow Onion
3 Garlic Cloves
2 (15 oz) cans Red Kidney Beans
1 tablespoon Chipotle in Adobo Sauce
2 Green Onions
3 tablespoons Vegetable Oil
1-1/4 lbs Ground Beef
2 teaspoons Cumin
2 teaspoons New Mexican Red Chili Powder
2 teaspoons Salt, divided
2 cups Beef Stock
1 (10 oz) can Rotel Tomatoes
2 tablespoons Tomato Paste
1 cup Cheddar Cheese, shredded
1 cup Sour Cream
Frito Corn Chips for serving

Cut onion in half from root to tip. Reserve half for another purpose, dice remaining half. Peel and finely mince garlic. Drain and rinse kidney beans. In a small food processor, puree the chipotle. Snip green onions for garnish. Set everything aside until ready to use.

Add oil to the insert of an Instant Pot. Select Sauté setting, 10 minutes, High heat. Add the ground beef to the insert. Sprinkle with cumin, chili powder and a teaspoon of salt. Cook, stirring often to break up the meat until it browns, about 7 minutes. Add onions and garlic, continue to cool until onions are slightly softened, about 3 minutes longer. Press the cancel button to reset the Instant Pot. Drain insert, return to the pot.

Add the beef stock, stirring to release any browned bits that may remain at the bottom of the pot. Gently stir in remaining teaspoon of slat, the beans, tomatoes, tomato paste and pureed chipotle.

Cover the Instant Pot with lid, lock into place. Select HIGH pressure, set time for 14 minutes. Press start. When the time has expired, let the pot rest for 10 minutes to naturally release steam. While the pressure releases, gather the bowls and final fixings.

Then manually release any pressure remaining. CAREFULLY remove lid, stir chili to recombine all the ingredients.

Ladle chili into bowls, top with cheese, sour cream, green onions and a handful of Fritos for crunch.

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Our soul waits for the LORD,
who is our help and our shield,
For in Him our hearts rejoice;
in His holy name we trust.