Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

An honestly brilliant recipe from !

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Vrghr visited a friend this weekend, and brewed up a big pot of this (along with a couple other items wuff has posted before) so they would have a selection of quick "heat and eat" meals for their working lunches.

This is a very quick and easy creation with lots of flavor. This “bachelor style” dish relies on lots of canned goodies to simplify preparation but doesn’t sacrifice flavors for it. Makes 6 quarts, so lots of leftovers for quick heat & eat meals later. And it keeps very well in fridge & freezer for reheating.

Multiple sources of chili seasoning add complexity to the flavors.

And it’s very budget friendly as well: The bacon and hamburger are the highest cost items (sadly), though luckily this only takes a few strips of BACON and not a whole pound. Total cost was right at 18USD for over 12 servings. With a bit of careful shopping, you could likely trim that further. At just over a dollar a serving, this is quite a bargain meal.

But price is nothing if it isn’t worth eating, and this packs LOTS of flavor into every bowl! Great beefy, tomato-y, chili flavors without too much heat, though you could certainly ramp that up with a bit of hot sauce if you like. Vrghr used an assortment of different chili powders left over from other dishes to improve complexity, but you could certainly work with just one favorite. And choosing fire-roasted tomatoes, chilies, and peppers added even more complex and savory notes. The addition of a can of fire-roasted corn added a nice pop of texture and sweet notes, for a great “south of the boarder” touch.

Finally, the whole thing can be finished and served in under a half hour, with the cook’s attention for only about 10 minutes of that. Makes this a great convenient dish if you’re in a hurry or just don’t want to spend a lot of time in the kitchen. And it all cooks in the instant pot, so clean up is a breeze afterward.

INGREDIENTS:

1.5 LB ground chuck (80/20 mix)
4 slices thick cut BACON
2 medium Onions, rough diced
2-3 TBS minced Garlic
1 can (10 oz) RoTel Fire-Roasted Mild tomatoes (or store brand)
1 can (14.5 oz) Fire Roasted Diced Tomatoes
1 can (4 oz) Fire Roasted Mild Diced Chilies
1 bottle (12 oz) Fire Roasted Sweet Peppers, chopped
1 can (4 oz) Tomato Sauce
1 can (4 oz) Tomato Paste
2 C Chicken Broth
3 TBS Chili Powder (Vrghr used several brands, but you can pick just your favorite too)
1 TBS Ancho Chili
2 tsp ground Cumin
1 tsp Mexican Oregano
2 tsp Lowry’s Season Salt (or more to taste
1 tsp ground Black Pepper (or more to taste)
14-16 oz Dried Pasta (Vrghr used Elbows, but many other choices will work)

For Garnish:

12 oz grated “Fiesta” Cheese Blend
Grated Parmesan Cheese

“Instant Pot” Multi-Cooker

DIRECTIONS:

Rough dice the onions and chop up the roasted sweet peppers. Chop up the BACON

Set the Instant-pot / Multi-cooker to “Sauté” mode, high, and add the BACON. Cook until it has just begun to crisp on the edges and the rendered fat is foaming

Add the diced onions and cook 2-3 minutes until slightly translucent. Add the minced garlic and cook another minute or two. Add the tomato paste and cook another minute or two

Add the ground chuck/beef and sprinkle over the chili powder(s), cumin, and oregano. Season with the Seasoned Salt and pepper. Continue to cook the beef until no pink remains

Add the undrained cans of RoTel tomatoes and chilies, tomatoes, mild chilies, and corn. Add the tomato sauce. Stir everything into the beef and cook to combine flavors for 3-4 minutes

Add the chicken broth and stir in. Add the pasta the tap with a spoon to just submerge it, but don’t stir it in. The tops should just be even with or under the top of the liquids

Change your Instant-Pot / Multi-Cooker to Pressure mode, put on the lid and be sure it is in “sealed” position to build pressure

Pressure Cook at High Pressure for 6-7 Minutes. Allow to reduce pressure naturally for 10 minutes, then vent

Stir everything together

Serve up the hot chili-mac in bowls garnished with grated cheese and Parmesan so the hot chili melts the cheese

!DEVOUR!