INSTANT POT SLOW COOK CHILI ENJOY DAN:

                         INSTANT POT SLOW COOK CHILI by CHEF DAN:

Serves 12

INGREDIENTS.

5 NEW MEXICO dried chili peppers

2 HATCH chili peppers

4 cups water, for soaking dried chili peppers

2 pounds choice stew meat, cut into bit-size pieces

3 tablespoons olive oil

1 onion, chopped

4 garlic cloves, minced

2 tablespoons instant coffee

1/4-cup cocoa powder

1-tablespoon EACH dried oregano, cumin powder, and salt

1-cup craisins (cranberries from Costco)

3-tablespoons masa harina

INSTANT STEWING MEAT:

1.   Toss meat with salt and pepper.

2.   Place 2 tablespoons olive oil in the Instant Pot push SAUTE function.

3.   Saute until golden brown an all sides, press CANCEL and turn off SAUTE FUNCTION.

4.   Place lid on, making sure value is in sealed position.

5.   Press PRESSURE COOKER and cook for 8 minutes.

6.   Let natural release for 15 minutes.

PEPPERS:

1.   Bring 4 cups of water to a boil, place chili peppers in a bowl.

2.   Pour boiling water over the peppers and let sit 30 minutes.

3.   Cut off stem and place in blender; blend until smooth.

Chili:

1.   Once meat is cooked, remove from pot and press SAUTE Function.

2.   Add onion and sauté for 4 minutes add garlic and sauté for 1 minute.

3.   Add meat and remaining ingredients except masa harna.

4.   Press SLOW COOK and cook on high for 4-6 hours low for 6-8 hours.

5.   Release pressure and remove lid and stir in masa harina to thicken.

ENJOY DAN:                                                   COURAGE STRENGTH HOPE!!