Chili

I am neither Southern, nor Spanish, nor Mexican. That means I can make Chili with beans and without peppers and not feel bad about it.

Mark insists this makes the best chili he has ever tasted.

The recipe happened by accident. I made beans with diced tomatoes one night, then dressed it up with meat the second.

In a pressure cooker, brown one diced onion and four cloves of garlic.

Add one pound of dried beans (I used the Costco bean mix), 32oz of canned diced tomatoes and 16oz of chicken stock.

Pressure cook for 1 hour.

Get your meat ready. Stew meat would be good. I used a mystery roast in the freezer. Cube the chucks of meat.

Brown the meat on two sides. Season a little. Add 32 oz diced tomato and juice. Pressure cook for 15 minutes.

Mix the beans with the meat. Season appropriately.

This dish is even better if you let it sit over night in the fridge.

One of the reasons this recipe is good is the two separate pressure cooking's. The second, shorter cooking of the tomatoes and meat allows the tomato and meat to each have distinct flavor and texture. As opposed to the "It all tastes and feels the same" food that happens with long cook times.