When the weather turns cold, I love to make soups, stews, and … chili.
Chili is one of my favorite cold-weather dishes to make. This dish is super flexible, so you can go with what you have on hand. You can create a myriad of dishes with the leftovers, too, if it lasts that long – although it usually doesn’t at our house. The few bowls left after our first meal tend to get claimed fast, though it’s easy to make a large batch, so there’s plenty to share for your guests at the big game.
Another great thing about chili is that you can serve it many ways. You could set up a serving bar, with a variety of toppings like shredded cheese, sour cream, sliced olives, diced tomatoes, and tortilla chips or crackers.
Flip that all around and make it a topping instead of the main event! Serve mini bags of Doritos or set out bowls with tortilla chips and shredded lettuce with all of the above toppings, and you’ll have a walking taco or make-your-own nacho bar! Change this up to make it even more fun by using tater tots or French fries as the base.
You could put baked potatoes in a chafing dish or slow cooker with chili and toppings for a really awesome baked potato bar.
My Little Man even likes to make quesadillas with the leftovers and cheese. The meat, beans, and spices really make a mean quesadilla!
With a really good recipe, you can up your game with all of these dishes – and the best part is that chili is really easy to make!
Creating this dish in the Instant Pot deepens the flavor and will take your meal to a new level. If you don’t have one, however, you can make it on the stove – just plan to let it simmer for a while after it’s finished cooking so that the flavors can really come together.
Instant Pot Game Day Chili
Ingredients
- 1.5 lbs ground beef or turkey
- 1 lb. black beans, cooked
- 1/2 lb. kidney beans, cooked
- 1 large onion, diced
- 1 green pepper, diced
- 1 small can of green chilis OR 1 diced jalapeno pepper
- 2 garlic cloves, minced
- 1 c. broth – beef or garlic
- 1 28-oz. can of crushed tomatoes
- 1 14-oz. can of diced tomatoes
- 1 can of Rotel
- 1/2 c. enchilada sauce
- 1 t. Italian seasoning
- 2 T. cumin
Directions
- Saute meat until cooked, then drain any grease.
- Saute veggies to bring out flavor, then add garlic and continue to cook for another minute or two.
- Add the seasonings, beans broth, and tomatoes.
- Pressure cook for 5 minutes.
- Stir and serve with your favorite chili toppings.
How do you like to eat your chili?
Looking for other kinds of chili? Check out these favorites:
