Last Updated on June 23, 2019
It’s that time of year where men sit around all weekend, vegging out in front of the television, watching nothing but football. In this household, I could care less about football if it weren’t for my husband. He’s more of a college football man than a pro football man.
He already has plans this week to uncase his beloved Ohio State Buckeyes flag and proudly display it underneath the American flag in front of our house. Why do men get so wrapped up in this game?! Alas, I digress. Because he loves this gridiron game so much, I at least tolerate it. What exactly does “tolerate it” mean? My tolerance level reaches kick-off foods I prepare for my husband and I watch at least 3-1/2 to 4 minutes of the game. Then its off to serving the internet because he refuses to talk to me. I usually find him yelling or cheering at the television. He’s so passionate about this game. Where was I? Oh, right, kick-off foods in the Instant Pot!
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One of the favorite kick-off foods to prepare is chili and chili dogs.
When I was preparing to share this recipe with you, I decided to research the history of chili just for fun. Here are some of the goodies I learned while researching:
- Charles Ramsdell, a writer from San Antonio, in an article called San Antonio: An Historical and Pictorial Guide, wrote: “Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation, or even from one century, to another.”
- If there is any doubt about what the Mexicans think about chili, the Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated): “detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.”
You can read more fascinating facts about chili HERE. There are many legends surrounding chili that I had no idea existed!
2 pounds of ground beef
2 cans of Mexican corn or you can use fresh. I used some I had canned the previous season.
2 cans of chili diced tomatoes
2 packets of low sodium taco seasoning
1 can of red beans
1 can of pinto beans
1 can of black beans
2 cans of beef stock
First I get the instant pot out and ready to go.
Brown the beef on saute or if you prefer, you can use the stove top. I
usually add in some seasonings like garlic, pepper, and my go to seasoning from the Loveless Cafe.
Once the beef is browned I strain the grease off.
Add the beef to the instant pot now if you sauted on the stove top
Rinse the beans well and dump in with the ground beef. Ad in the corn, taco seasoning, tomatoes, and beef stock. Stir it all well!
Plug in the Instant Pot.
Push high pressure for 15 minutes, NPR!
Garnish with green shredded cheese and green onions, if you wish.
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- 2 pounds of ground beef
- 2 cans of Mexican corn or you can use fresh. I used some I had canned the previous season.
- 2 cans of chili diced tomatoes
- 2 packets of low sodium taco seasoning
- 1 can of red beans
- 1 can of pinto beans
- 1 can of black beans
- 2 cans of beef stock
- First I get the instant pot out and ready to go.
- Brown the beef on the stove top. I
- usually add in some seasonings like garlic, pepper, and my go to seasoning from the Loveless Cafe.
- Once the beef is browned I strain the grease off.
- Add the beef to the instant pot.
- Rinse the beans. I just dump them all in together to rinse.
- Add beans back to the Instant Pot and stir with the meat.
- Add in corn, taco seasoning, tomatoes, and beef stock. Stir well.
- Plug in the Instant Pot.
- Push the chili setting on normal and that's it!