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.