Tag Archives: ancho chili

Homestyle Harvest Instant Pot Chili

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Serves: 4 | Total Time: 1 Hour 15 Minutes

This truly is the best Instant Pot chili recipe for fall.

Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot! (For those of you averse spiciness, this chili recipe is for you!)

Typically, I love hot and spicy food, and if the need for it hits you, simply stir in a dollop of my Five Alarm Hot Pepper Sauce and your problem will be solved. However, to really let the silky pumpkin flavor in this recipe shine through, I like to keep the spice level turned down for this chili.

The garnishes are optional, but I can never pass up a dressed up bowl of chili. Sour cream, avocado, and corn chips round out this easy recipe. Feel free to sprinkle on some fresh cilantro if you do decide to spice it up a bit.

Or, just serve it plain. (That is perfectly acceptable, too!)


Homestyle Harvest Instant Pot Chili

Total Time: 1 Hour 15 Minutes

Prep: 15 Minutes / Cook: 45 Minutes / Pressure Buildup and Release: 15 Minutes

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 white onion, coarsely chopped
  • 1 lb. ground sirloin
  • 1 tablespoon apple cider vinegar
  • 16 ounces canned red kidney beans, drained and rinsed
  • 28 ounces canned diced tomatoes
  • 8 ounces pumpkin puree
  • 2 tablespoons ancho chili powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon Habanero pepper sauce, plus more to taste
  • 2 drops cilantro essential oil
  • 2 drops cinnamon essential oil
  • 1 drop clove bud essential oil
  • shredded cheddar cheese, for garnish
  • sour cream, for garnish
  • sliced avocado, for garnish
  • taco or corn chips, for garnish
  • chopped fresh cilantro, for garnish

RECIPE DIRECTIONS:

1. Heat the oil in the Instant Pot by using the sauté setting. Add the onions and sauté until they are translucent, about 3 minutes, stirring frequently to prevent uneven cooking.

2. Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 – 7 minutes more. Stir in the apple cider vinegar and simmer for another 2 minutes, stirring occasionally.

Making Instant Pot Chili

3. Turn the Instant Pot off. Add remaining ingredients to the Instant Pot – except for the essential oils – and stir to mix everything together. (If using traditional herbs and spices, add them in now.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.

4. When the timer goes off after the 45 minutes are up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.

5. Serve the chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.

Pressure Cooker Chili For Fall
Instant Pot Chili Idea
Instant Pot Chili With Pumpkin

Homestyle Harvest Instant Pot Chili

This truly is the best Instant Pot chili recipe for fall! Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot!
Prep Time 15 mins
Cook Time 45 mins
Pressure build and release time 15 mins
Total Time 1 hr 15 mins
Course Soup
Servings 4 people
Calories 410 kcal

Equipment

  • Pressure Cooker
  • Instant Pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 white onion coarsely chopped
  • 1 pound ground sirloin
  • 1 tablespoon apple cider vinegar
  • 1 pound canned red kidney beans rinsed and drained
  • 28 ounces canned diced tomatoes
  • 8 ounces pureed pumpkin
  • 2 tablespoons ancho chili powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon Habanero pepper sauce plus more to taste
  • 2 drops cilantro essential oil
  • 2 drops cinnamon essential oil
  • 1 drop clove essential oil
  • shredded cheddar cheese for garnish
  • sour cream for garnish
  • sliced avocado for garnish
  • corn chips for garnish
  • chopped fresh cilantro for garnish

Instructions
 

  • Heat the oil in the Instant Pot by using the sauté setting. Add the onions and sauté until they are translucent, about 3 minutes, stirring frequently to prevent uneven cooking
  • Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 – 7 minutes more. Stir in the apple cider vinegar and simmer for another 2 minutes, stirring occasionally.
    Making Chili In Instant Pot
  • Turn the Instant Pot off. Add remaining ingredients to the Instant Pot – except for the essential oils – and stir to mix everything together. (If using traditional herbs and spices, add them in now.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.
  • When the timer goes off after the 45 minutes are up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.
  • Serve the chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.
    Instant Pot Chili With Garnishes
Keyword best chili for fall, chili with pumpkin for fall, cook with essential oils, fall chili recipes, how to make chili in instant pot, how to use essential oils in food, instant pot chili
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Rojo Teja Stew

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Serves: 6 | Total Time: 5 Hours

Spring is just around the corner. I know it is, the calendar says it is, even though it doesn’t feel like it here in Wisconsin. This hearty, slightly spicy stew is just the thing I need to combat the nagging ailments of spring fever. I like to think of it as my ‘hygge in a bowl’! 

This stew is to food like hot cocoa is to beverage. It really warms the belly after a long day outside in the cold. Serve it up after skiing, snowmobiling, or a long walk in the fresh (nipping) air. Ladle some into bowls after coming in from shoveling yet another pesky foot of wet, heavy white stuff. Or, simply snuggle up by the fireplace with a plate and watch the winds kick up eddies of glistening flakes on the other side of the window.

Garnishes are not necessary, but if you want to add them in, please do! I like the creaminess of avocado, the fresh crunch of thinly sliced radishes, and the salty punch of Cotija cheese. Cilantro, sour cream and corn chips work well, too.

However you choose to dress this stew up (if you dress it up at all), it’s going to work wonders on chasing away the winter blues… even if Ol’ Man Winter himself has long overstayed his welcome.


Rojo Teja Stew

Total Time: 5 Hours

Prep: 30 Minutes / Cook: 4 Hours 30 Minutes

INGREDIENTS:

  • 4 pork ribs with bone in
  • 1.5 lb. beef rump roast, cut into 1-inch cubes
  • 2-4 quarts water
  • 2 T fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece fresh ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 1/2 cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 T sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 tsp dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes, sliced very thin
  • 1 ripe avocado, sliced
  • fresh grated lime zest

RECIPE DIRECTIONS:

1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.

2. Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don’t worry if some or most of the leaves remain in the stew, this is ok.) Add in the ‘riced’ cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.

3. While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.

4. Transfer the softened chiles and 1/2 cup cooking liquid from the chiles (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.

5. In a small pot, heat the sunflower oil over medium. Carefully add the strained chile mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.

6. When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

7. To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.

8. Garnish with avocado slices, Cotija cheese, radishes, and lime zest.


Low Carb Beef And Pork Chili Stew Recipe
Rojo Teja Stew

Rojo Teja Stew

Warm yourself over a bowl of this hearty, earthy, meat and kickin' pepper stew. Perfect for cold winter days!
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course
Cuisine Mexican, Spanish
Servings 6 people
Calories 710 kcal

Ingredients
  

  • 4 pork ribs with bone in
  • 1 ½ pound beef rump roast cut into 1-inch cubes
  • 2 – 4 quarts water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1  (2 inch) piece fresh ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • ½ cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 tablespoons sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 teaspoon dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes sliced very thin
  • 1 ripe avocado peeled and sliced
  • fresh grated lime zest

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don't worry if some or most of the leaves remain in the stew, this is ok.) Add in the 'riced' cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.
  • Transfer the softened chiles and 1/2 cup cooking liquid from the chilis (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.
  • In a small pot, heat the sunflower oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
  • To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.
  • Garnish with avocado slices, Cotija cheese, radishes, and lime zest.
Keyword beef and pork stew, comfort food recipes, hearty soup, low carb chili recipes, low carb stews, Rojo Teja
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Five Alarm Hot Pepper Sauce

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Makes: 1 Small Jar | Total Time: 40 Minutes

I have always loved hot and spicy salsas and sauces!

When I need a change of pace from the traditional tomato salsa, this is what I like to have on hand in the fridge.

Not only is this salsa roja great for dipping, but it can be smeared on a sandwich, too… just add avocado and some fresh cilantro sprigs on top of the meat and you will be instantly transported south of the border.

Fold into scrambled eggs, serve in ramekins alongside meats, or use this hot sauce anywhere you need to spice things up a bit.


Five Alarm Hot Pepper Sauce

Total Time: 40 Minutes

Prep: 5 Minutes / Cook: 20 Minutes / Inactive: 15 Minutes

INGREDIENTS:

  • 3 dried ancho chiles
  • 13 dried morita chiles
  • 5 dried chiles d’arbol
  • small white onion, sliced
  • garlic cloves, peeled and crushed
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 2 teaspoons salt

RECIPE DIRECTIONS:

1. Heat a medium saucepan over medium. Add all chiles to the skillet and cook them for about 2 minutes, turnnig often. They will become fragrant and glossy. Remove chiles from the heat as soon as they begin to toast so that they don’t burn.

2. Add enough water to the saucepan to cover the chiles. Increase the heat to medium-high and bring to a simmer. Add onion and garlic and reduce heat to low and simmer for 10 to 15 minutes, or until the onion is soft and the chiles are tender. Remove saucepan from heat and let cool for about 15 minutes.

3. With a slotted spoon, transfer the solids from the saucepan to a food processor. Save the cooking liquid left in the saucepan.

4. Pulse the pepper mixture in the food processor until well blended, about 10 seconds. Slowly add some of the cooking liquid to the peppers and pulse until a coarse paste forms. Add salt and pepper and process for another 15 seconds, or until the mixture becomes smooth (except for the seeds). Serve at room temperature; extra sauce can be stored in the refrigerator in an airtight container.

Homemade Hot Pepper Sauce
Homemade Hot Pepper Sauce

Five Alarm Hot Pepper Sauce

Turn up the heat with this homemade pepper salsa! Serve alongside meats, smear on sandwiches, or use as a dipping sauce for roast veggies.
Prep Time 5 mins
Cook Time 20 mins
Inactive 15 mins
Total Time 40 mins
Course Condiments
Servings 1 Small Jar

Ingredients
  

  • 3 dried ancho chiles
  • 13 dried morita chiles
  • 5 dried chiles d'arbol
  • 1 small white onion sliced
  • 1 ½ unseasoned rice vinegar
  • 2 teaspoons salt

Instructions
 

  • Heat a medium saucepan over medium. Add all chiles to the skillet and cook them for about 2 minutes, turnnig often. They will become fragrant and glossy. Remove chiles from the heat as soon as they begin to toast so that they don't burn.
  • Add enough water to the saucepan to cover the chiles. Increase the heat to medium-high and bring to a simmer. Add onion and garlic and reduce heat to low and simmer for 10 to 15 minutes, or until the onion is soft and the chiles are tender. Remove saucepan from heat and let cool for about 15 minutes.
  • With a slotted spoon, transfer the solids from the saucepan to a food processor. Save the cooking liquid left in the saucepan.
  • Pulse the pepper mixture in the food processor until well blended, about 10 seconds. Slowly add some of the cooking liquid to the peppers and pulse until a coarse paste forms. Add salt and pepper and process for another 15 seconds, or until the mixture becomes smooth (except for the seeds). Serve at room temperature; extra sauce can be stored in the refrigerator in an airtight container.
Keyword 5 alarm hot pepper sauce, hot pepper salsa, hot pepper sauce recipes
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