Category: Soups & Stews

Instant Pot Chili

Instant Pot Chili is so mouthwatering delicious and bursting with bold flavors, it will melt in your mouth. The versatility and efficiency of the Instant Pot is on full display in this easy to follow soon to be family favorite recipe. Nothing is better than a hearty bowl of warm Chili served with a fresh piece of homemade jalapeño cornbread. As I have satiated previously, we enjoy our chili around my house. This recipe provides a nice simple efficient to a well known main course and is a perfect soup for cold days or wintery nights. Simple as one, two three this recipe is worth every bite.

Made from scratch Instant Pot chili can be used as a dip with authentic fresh corn tortillas chips, as an appetizer/side or when served with cornbread as the main entree. A meal like this will warm the tummy and the hearts during a shared foodlicious experience that will raise the bar above what is normally attainable for a classic chili.

Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. When you don’t want to spend all day in the kitchen, but you still want a quality and comforting meal, just follow this IP methodology to yield a well balanced chili. Normally, it takes hours to cook chili. However, with this pressure cooker, it takes up much less of your valuable time and gives equivalent results when compared to the classic Dutch Oven. Follow step by step and you’ll have an amazing warm meal at your table. Thanks for visiting and see you again soon.

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Set cooker to saute-high. Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.

Chili powder, paprika, salt, pepper, cumin, beef broth, beans and mix. Pour diced tomatoes with juice and tomato sauce. Do not stir.

Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease. Add chopped bell peppers.

Add beef broth, beans and mix.

Pour diced tomatoes with juice and tomato sauce. Do not stir.

Place the lid on. Pressure cook on high for 15 minutes with a natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid. Use a ladle to mix the chili.

Season with salt if needed.

Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

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Instant Pot Chili

Simple and easy Chili that is perfect on any occasion.
No ratings yet
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Stew
Cuisine American
Servings 8
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 2 lbs ground chuck or beef
  • 3 cups beans about 2 (15 oz) cans: drained & rinsed
  • 1 ¼ cup unsalted or low-sodium beef broth/stock
  • 28 oz chopped/diced tomatoes
  • 8 oz tomato sauce
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 onion chopped
  • 1 bell pepper (red, yellow, orange or green) deseed & chopped
  • 4 garlic cloves minced

Instructions
 

  • Set cooker to saute-high. Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink. Optional: Drain the beef grease.
  • Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth, beans and mix. Pour diced tomatoes with juice and tomato sauce. Do not stir.
  • Place the lid on. Pressure cook on high for 15 minutes with a natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid. Use a ladle to mix the chili. Season with salt if needed.

Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

    Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!

      Video

      Keyword best instant pot chili, best instant pot chili con queso recipe, easy instant pot chili con queso recipe, homemade instant pot chili, pressure cook chili con queso, quick and easy instant pot chili
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      Slow Cooker Beef Stew

      Savory braised Beef brought to tender perfections using a slow cooker is the perfect way to marinate all the natural flavors of this wonderful stew recipe. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon

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      In a large bowl: place beef, salt, pepper and mix.

      Heat the dutch oven or pot to medium-high. Add oil and wait until hot.

      Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef.

      Placed seared beef in the slow cooker. Add tomato paste, rosemary, & Worcestershire sauce.

      Add garlic, onion and mix.

      Add carrots, potatoes & celery.

      Add beef broth, bay leaves and thyme stems.

      Cover and cook on low for 7-8 hours.

      Discard thyme & bay leaves. In a bowl: add flour and 1 cup of the liquid from the beef stew. Whisk until smooth and pour in the slow cooker. Cover and cook on high for 30 minutes. Season with salt and pepper to taste.

      Serve and enjoy!

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      Slow Cooker Beef Stew

      Easy Beef Stew that can be made by anyone and will be loved by everyone.
      No ratings yet
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      Prep Time 15 minutes
      Cook Time 8 hours
      Total Time 8 hours 15 minutes
      Course Main Course, Stew
      Cuisine American
      Servings 6
      Calories

      Equipment

      Ingredients
        

      • 2 lbs chuck roast cut into 1 ½" thick
      • 2 tbsp olive oil
      • 1 ½ tsp salt
      • 1 tsp black pepper
      • 3 cups low- sodium beef broth
      • 1 ½ lbs potatoes peeled & cut into 1 ½" cubes
      • 3 tbsp tomato paste
      • 2 tbsp Worcestershire sauce
      • 1 tsp dried thyme
      • 1 tsp dried rosemary
      • 4 carrots cut into 1" long
      • 1 onion chopped
      • 6 garlic cloves minced
      • 3 celery stem
      • 2 bay leaves
      • 4 tbsp flour

      Instructions
       

      • In a large bowl: place beef, salt, pepper and mix.
      • Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef.
      • Placed seared beef in the slow cooker. Add tomato paste, rosemary, Worcestershire sauce, garlic, onion and mix. Add carrots, potatoes, celery, beef broth, bay leaves and thyme stems.
      • Cover and cook on low for 7-8 hours.
      • Discard thyme & bay leaves. In a bowl: add flour and 1 cup of the liquid from the beef stew. Whisk until smooth and pour in the slow cooker.
      • Cover and cook on high for 30 minutes. Season with salt and pepper to taste.

      Serve and enjoy!

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        Slow Cooker No-Bean Chili

        Perfect dump and go slow cooker No Bean Chili that captures all the traditional flavors but does not come with the additional carbs. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy this recipe as a dip, side soup, main entree or a quick and ready easy to reheat snack. Thanks for visiting and see you again soon

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        Delicious no bean chili.

        Add oil to the pan and turn up the heat to medium. Place the ground chuck/beef in a pan. Cook the meat for 5-7 minutes or until no longer pink. Optional:drain grease.

        Using the same pan: add bell peppers, garlic, onions and sauté for 2-3 minutes or until fragrant.

        Add cooked meat.

        Add chili powder, paprika, salt, pepper, cumin and mix.

        Add chopped bell peppers, onions, garlic, tomato sauce, chopped tomatoes, beef broth and mix.

        Slow cook on low for 7-8 hours.

        Season with salt and pepper to taste.

        Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

        Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!

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        Slow Cooker No Bean Chili

        Easy dump and go No-Bean Chili that has all the right flavors.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 8 hours
        Total Time 8 hours 10 minutes
        Course Main Course, Soup
        Cuisine American
        Servings 8
        Calories

        Equipment

        Ingredients
          

        • 2 lbs ground chuck or beef
        • 28 oz chopped/diced tomatoes
        • 8 oz tomato sauce
        • 1 ½ cup low- sodium beef broth
        • 2 tbsp chili powder
        • 2 tsp ground cumin
        • 2 tsp paprika
        • 1 tsp salt
        • 1 tsp pepper
        • 1 onion chopped
        • 1 bell pepper (red, yellow, orange or green) deseed & chopped
        • 4 garlic cloves minced

        Instructions
         

        • Add oil to the pan and turn up the heat to medium. Place the ground chuck/beef in a pan. Cook the meat for 5-7 minutes or until no longer pink. Set aside. Optional: drain grease.
        • Using the same pan: add bell peppers, garlic, onions and sauté for 2-3 minutes or until fragrant.
        • Add cooked meat, chili powder, paprika, salt, pepper, cumin and mix. Add chopped bell peppers, onions, garlic, tomato sauce, chopped tomatoes, beef broth and mix.
        • Slow cook on low for 7-8 hours. Season with salt and pepper to taste.

        Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

          Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!

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            Slow Cooker French Onion Soup

            Delicious slow cooker French Onion Soup is absolutely decadent. The smooth flavor of the broth is as richly satisfying as it is full of natural flavors and textures. Each bit will explode with broth infused Onion slices that are mouthwateringly. French food dominated the food scene for a couple hundred years as the sole source of the world’d great cooking and with tasty old-fashioned recipes like this it is easy to see why. French food snobs will love the authenticty and simplicity of this old world approach to a simple yet tasty side soup or main dish. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have this awesome appetizer/side soup today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve this with fresh toasted French bread and dip until all broth has been devoured.Thanks for visiting and see you again soon.

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            Place sliced onions in the slow cooker.

            Add brown sugar and melted butter. Mix well and cover. Cook on high for 10 hours.

            Remove lid and add garlic, thyme, dry sherry and mix. Add beef broth and bay leave. Cover and cook on high for 2-3 hours.

            Transfer the soup to a bowl(s).

            Preheat the oven to 325°F (162°C). Place the sliced bread on a baking sheet and toast 2 minutes per-side or until golden. Remove the bread from the oven.

            Place toast o top.

            Sprinkle gruyere cheese on top of the bread and soup.

            Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown. Then remove from the oven. Exercise caution: the dish/bowl will be very hot.

            Broil until the cheese has melted.

            Serve immediately and enjoy!

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            Slow Cooker French Onion Soup

            This French Onion Soup is deliciously exquisite and bursting with heavenly caramelized notes of comforting satisfaction.
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            Cook Time 13 hours
            Total Time 13 hours
            Course Appetizer, Side Dish, Soup
            Cuisine American, French
            Servings 8
            Calories

            Equipment

            Ingredients
              

            • 3 lbs sweet onions sliced
            • ¼ cup melted unsalted butter
            • 1 tbsp brown sugar
            • 6 cups unsalted or low-sodium beef broth/stock
            • 2 tbsp dry sherry vinegar
            • 1 tsp dried thyme
            • ½ tsp salt
            • ½ tsp black pepper
            • 3 garlic cloves minced
            • 1 bay leaf
            • French Bread
            • 1 cup freshly shredded gruyere cheese

            Instructions
             

            • Place sliced onions in the slow cooker. Add brown sugar and melted butter. Mix well and cover. Cook on high for 10 hours.
            • Remove lid and add garlic, thyme, dry sherry and mix. Add beef broth and bay leaf.
            • Cover and cook on high for 2-3 hours. Discard bay leaf. Season with salt & pepper to taste.

            Toast bread ~ This is highly recommended but not required. It will be slightly crunchy and not soggy. 

            • Preheat the oven to 325°F (162°C). Place the sliced bread on a baking sheet and toast 2 minutes per-side or until golden. Remove the bread from the oven.
            • Transfer the soup to a bowl(s). Place toast o top. Sprinkle gruyere cheese on top of the bread and soup.
            • Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown. Then remove from the oven. Exercise caution: the dish/bowl will be very hot.
            • It is highly recommended to pre-toast the bread prior to placing on the soup bowl as it will maintain a better crunch. However if you prefer your bread a bit soggy then you can just place sliced bread and cheese on top of the soup. 
              Broil until the cheese has melted. Again exercise caution: the dish will be very hot.

            Serve immediately and enjoy!

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              Keyword best french onion soup recipe, best slow cooker french onion soup, crock pot french onion soup, easy slow cooker french onion soup, quick and easy french onion soup, slow cooker french onion soup, slow cooker soup recipe
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              Peposo (Pepper Beef Stew)

              Old world style Peposo (Pepper Beef Stew) is tenderly succulent over a warm bed of deliciously filling Polenta. This savory tummy pleaser is so tasty everyone that tries it inevitably likes it. I love to feed this to my hungry teenagers, as they appreciate a nice hearty meal that will stay with them on their busy days. Also, some times its nice to site down and have a time tested traditional meal that has been bringing families together for as long as folks have been eating beef stew over Polenta (yellow grits).  Quick and easy this recipe will call everyone in the house to the table for a bowl of authentic Peposo. I recommend you try it at least once to see for yourself how delicious it really is.

              Watch the video and follow the instructions below to have this very simple dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Fight off that winter chill with a nice bowl of sauce covered Peppered Beef on afresh hot bed of Polenta. Full of flavor, textures and at a budget price, this is perfect any meal. Thanks for visiting and see you again soon!

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              Use a mortar and pestle to grind whole peppercorns.

              Then set aside.

              Using the same pestle: smash garlic cloves.

              Pat the beef dry. Place the beef in a large bowl.

              Add the smashed garlic, tomato paste, salt then mix well.

              Coat the beef with crushed peppercorns.

              Mix Well.

              Place beef in a dutch oven or pan (with lid).

              Add chianti (Italian red wine) to the pan.

              Add bay leaves & thyme.

              Sprinkle more black pepper on top of the meat. Bring to a simmer (medium-high).

              Reduce the heat to low and cover with a lid for 2 hours.

              Remove the lid and cook uncovered for 45-60 minutes or until meat is very tender. Make sure to baste the meat with the liquid frequently, this will prevent the meat from drying. Discard bay leaves & thyme. Season with salt and a bit more black pepper.

              Serve with bread and polenta.

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              Peposo (Pepper Beef Stew)

              Flavorful and savory, Peposo (Pepper Beef Stew) is a delicious comfort food that the entire family will absolutely love.
              No ratings yet
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              Prep Time 5 minutes
              Cook Time 2 hours 45 minutes
              Total Time 2 hours 50 minutes
              Course Main Course
              Cuisine Italian
              Servings 4
              Calories

              Ingredients
                

              • 2 lbs chuck roast cut into 1.5" x 1.5" cubes
              • 750 ml Chianti (Italian Red Wine) about 1 bottle
              • 2 tbsp tomato paste
              • 1 tbsp whole peppercorn
              • 2 tsp salt
              • 8 thyme stems
              • 2 bay leaves
              • 5 garlic cloves
              • black pepper to taste

              Instructions
               

              • Use a mortar and pestle to grind whole peppercorns. Then set aside. Using the same pestle: smash garlic cloves.
              • Pat the beef dry. Place the beef in a large bowl. Add the smashed garlic, tomato paste, salt then mix well. Coat the beef with crushed peppercorns.
              • Place beef in a dutch oven or pan (with lid). Add chianti (Italian red wine) to the pan. Add bay leaves & thyme. Sprinkle more black pepper on top of the meat.
              • Bring to a simmer (medium-high). Reduce the heat to low and cover with a lid for 2 hours.
              • Remove the lid and cook uncovered for 45-60 minutes or until meat is very tender. Make sure to baste the meat with the liquid frequently, this will prevent the meat from drying. Discard bay leaves & thyme. Season with salt and a bit more black pepper.

              Serve with bread and polenta.

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                Keyword Authentic Italian peposo, Authentic tuscan braised beef, best peposo pepper beef stew, easy peposo beef stew, Italian beef stew, peposo (pepper beef stew), tuscan braised beef stew
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                Old Fashion Beef Stew

                Old fashion Beef Stew features is a cornucopia of vegetables with filling tender melt in your mouth hunks of beef. The broth is very savory and is biscuit sopping good. The carrots take a more prominent role in this recipe but strike a harmonic medley with the potatoes and beef. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect belly filler meal planning. Quick and tasty this recipe will call everyone to the table. Serve with homemade cornbread (my husbands favorite), biscuits (my daughters favorite) or my personal favorite fresh baguette. We absolutely love this recipe and hope you do too.

                Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy this seasonal classic this year as the weather begins to turn a bit cooler. Thanks for visiting and see you again soon.

                In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.

                Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown.

                Repeat this step with the other half of beef. Remove the beef and set aside.

                Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer. Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients). 

                Remove lid: add potatoes and cover for another 15 minutes.

                Remove lid: add carrots and cover for another 15 minutes.

                Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

                Serve & enjoy!

                Serve with bread.

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                Old Fashion Beef Stew

                Made with time tested flavors, this Old Fashioned Beef Stew is a must try.
                5 from 1 vote
                Print Recipe Pin Recipe
                Prep Time 10 minutes
                Cook Time 2 hours 30 minutes
                Total Time 2 hours 40 minutes
                Course Main Course
                Cuisine American
                Servings 6
                Calories

                Ingredients
                  

                • 1 lb chuck roast or beef stew cut into cubes
                • 1 ½ lb yukon gold potatoes (about 6) peel & cut into cubes
                • 6 carrots peeled & cut into 1.5"
                • 1 onion chopped
                • 4 garlic cloves minced
                • 5-6 thyme stems
                • 2 bay leaves
                • 4 cups low- sodium beef broth
                • 1 cup red wine Merlot, Pinot noir, Cabernet sauvignon or etc.
                • ¼ cup all-purpose flour
                • 3 tbsp red wine vinegar
                • 2-3 tbsp oil
                • 1 tbsp tomato paste
                • 2 tsp salt
                • 1 tsp black pepper

                Instructions
                 

                • In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.
                • Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
                • Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer.
                • Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients). 
                • Remove lid: add potatoes and cover for another 15 minutes.
                • Remove lid: add carrots and cover for another 15 minutes.
                • Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

                Serve & enjoy!

                  Video

                  Keyword best old fashion beef stew, comfort beef stew, easy old fashion beef stew, old fashion beef stew, one pot beef stew, Potato and carrot beef stew
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