Oh my! This is both the most wonderful AND the most hectic time of the year. So much decorating, shopping, wrapping and baking to do. Last night I took my 17-year-old son to a Wizards game as one more birthday present. They actually won!
Now that we are in the midst of a polar blast, I spend most of my days trying to warm up again after my morning 2-mile dog walk. I despise the cold and the wind together – even through coats, gloves and hats. So, it is the time to cook dinners that will warm my family up from the inside out.
My husband’s favorite food, literally, is chili. When we go out to eat, if chili is one of the items on the menu, 9 times out of 10, that is what he orders. And lucky for him, chili is done within an hour and one-half in an electric pressure cooker, rather than the all-day affair it was in my slow cooker. So, tonight was a large pot of chili for dinner, and I have 6 individual portions set back to freeze.
Chili does freeze and reheat well, so don’t worry that this makes more than your family might eat in one meal. It only has 8 Smart Points for a generous 1 1/2 cup serving. For 1 additional Smart Point, you can top it with shredded cheddar cheese (which is what I did).
I served it with corn bread muffins for the rest of the family, while I skipped them. My boys love to crumble the corn bread into the bowls and spoon it all up together.
1 heaping tablespoon of baking cocoa (must be unsweetened)
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 (6 ounce) can tomato paste
1 (29 ounce) can tomato sauce
1 can Rotel tomatoes + chile peppers
2 cans Fire Roasted Diced Tomatoes
1 (40 ounce) can Red Kidney Beans - drained
1 (15.5 ounce) can Pinto Beans - drained
1 (15.5 ounce) can Black Beans - drained
3 cups beef broth
1 cup of water
Liquid Smoke - optional
Brown the ground beef and turkey. When turkey and beef is no longer pink, drain it and place it back in the pot. Add the chopped onion and sauté until tender.
Mix in the dry spices and sauté another minute to be sure the meat is well seasoned. Add the tomato paste and mix well.
Add the tomato sauce, and all the cans of tomatoes and beans. Stir. Add the beef broth and water.
Lock the lid and set for 30 minutes at high pressure. It will take a while to come to pressure, since there is so much in the pot. Give it 15 minutes of natural release and then use quick release. Add salt and pepper to taste. If you like a smokey flavor (we do), add a teaspoon of liquid smoke and stir.
Yields generous 1 1/2 cup servings.
For only 1 extra Smart Point, top with 1/4 cup shredded cheddar cheese.