Chili For A Crowd

If you are like me with trying to figure out how to feed growing boys who seem to be bottomless pits, you might be feeling like you cook for way more people than actually live in your house. Add in food sensitivities, and this can get expensive! I cook a nice big pot of chili once a week, and it usually lasts us 2-4 meals. If they are tired of it after 2 times, I either freeze the leftovers, or mix it up by making a pot of taco soup. These are written for an 8-qt. Instant Pot.

Chili
2 lbs small red beans (dry)
1 large spoonful Beef or vegetable Better Than Bullion
1 lb ground meat, broken up
2.5 quarts water
1 can tomato paste
1 large yellow onion, diced
1 can diced tomatoes
1-3 T Chili powder, to taste
1-3 T Cumin, to taste
1-3 T Garlic powder, to taste
salt to taste

Pre-soak beans, then rinse. Add all ingredients to the Instant Pot. Cook on Bean/Chili setting for 90 minutes, then let pressure release naturally. Stir thoroughly before serving. My family likes a hot pan of gluten free cornbread with our chili

Taco Soup
1/4 to 1/2 recipe Chili
1 qt. Beef broth (I like to use boxed beef bone broth)
1-2 cups corn kernels
1 can diced tomatoes or 2 cans Rotel
1 large yellow onion, diced
favorite taco seasonings... I like Chili powder, paprika, Cumin, & Garlic

We like serving this with gluten-free tortilla strips

As summer starts getting hotter, we won't be doing as many hot bean dishes, but as the price is low, beans remain a staple in our house. One thing I love about this is that they are so versatile.

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Over the last few years, food sensitivities have gotten better in some areas, and worse in other areas. Gluten and dairy no longer lead to severe month-long eczema outbreaks, but instead, lead to about the same length of time of fatigue, irritability, outbursts, and outrageous levels of bloating. I have learned the triggers, and have learned to recognize when children have been sneaking into foods that make them sick. Currently, this is happening much more often than it should. We are also now dealing with severe peanut allergies. Because of all of this, I started homeschooling last year. I am blessed to be able to have this option.

With homeschooling, my children get the benefits of seeing immediate application of what they are learning in school. We have all heard it: "Where will I use this in real life?" At seven years old, my oldest is learning how to cook, how many servings a recipe makes, and how to multiply the recipe or divide the portions out so that everyone gets some. The kids' favorite breakfast right now is gluten-free oatmeal with homemade cinnamon apple butter added.


Cinnamon Apple Butter

5 lbs apples, cored (leave skins on: you need the natural pectin)
3 T lemon juice, or citric acid
1/2 to 1 c water
5 whole cloves
3-6 T Cinnamon (I like it with more, but some people might not)

Add all ingredients together in an Instant Pot. I cooked this size recipe in the 6-qt, then steam-canned it in my 8-qt.
I don't have a corer, so I did dice the apples, which probably helped more fit in the pot.
Turn sealing valve to closed and cook on manual for 20 minutes. Let pressure release naturally.
Open lid once pressure is released, and blend contents with immersion blender. If mixture is still watery, it can be cooked down more until thick and caramelized. the more concentrated, the better.