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Pressure Cooker Chili

We were out of town before the super bowl – arriving home shortly before the kickoff – and I needed to cook some good, hot chili, fast. So I got out the pressure cooker and made this batch in less than an hour. It’s the first time I’ve made chili in a pressure cooker. The flavors were well blended and the stew beef fell apart on my fork. If I hadn’t been in such a rush, I would have cooked it down for maybe 1/2 hour more after it was done. But the juices were so good we were slurping them up with a spoon. This is pretty hot – adjust jalapenos and Tabasco to taste.

Print Recipe
Pressure Cooker Chili
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
Ingredients
Instructions
  1. Brown sausage in pressure cooker bottom. Add stew beef and brown. Drain if you like (I didn’t). Add chopped onion and garlic and cook for 5 minutes. Stir in remaining ingredients. Sprinkle with Tabasco – amount depending on how hot you like your chili.
  2. Put the lid on the pressure cooker. Heat on high heat until pressure is reached. Cook for 25 minutes at pressure. Remove from stove and let pressure release on it’s own. Serve immediately.
  3. If you eat dairy, sprinkle with cheddar and top with sour cream.
  4. Salt to taste.

Tiny Update

GreekSalad

This is a quick update – I’ve been transitioning to a new work situation, among other things. But one constant that remains is this terrific diet. For about a month, I have not stepped on the scale, dashing past it to get to my coffee with heavy cream early in the morning and get some pre-dawn work done.

This week’s fare included eating at the Greek Festival, twice, (Moussaka with the Bechamel scraped off, stuffed grape leaves, Greek Green Beans), a feast of heavenly beef brisket with Blue Moon Belgian White Beer, dinner at Texas Roadhouse (11 oz. sirloin, green beans, salad), a Mexican meal of shrimp wrapped in bacon, plus whitefish with lime and avocado served on a tortilla (skipped the tortilla but it made a good plate), and an occasional half-can of nuts.

Exercise lately has been sporadic, but included hauling some cinderblocks for a deck, and dragging loads of heavy wet leaves across the yard.

Sunday, I thought I’d better hit the scale, fearing that I had overdone things a bit. But no, I’m still at my goal weight. How cool it is, I thought, to enjoy these wonderful meals, eat until I’m full, feel great, and not have to give a thought to how many calories I’ve consumed.

More soon.

Gary Taubes on Dr. Oz

gary-taubes-dr-oz

Gary Taubes has a new blog post about his recent appearance on the Dr. Oz show (I don’t know if it has aired). Taubes’ article “What if it’s All Been a Big Fat Lie” and his books “Good Calories, Bad Calories” and “Why We Get Fat” are required reading if you are interested in learning how it came about that the U.S. government advocates a diet that causes metabolic syndrome and makes us sick, and why we should eschew most carbohydrates and eat a higher fat diet in order to be healthier.

An excerpt:

“…it’s almost assuredly the case that the same foods that make us fat are the same foods that cause heart disease and diabetes and cancer, etc. — the diseases that associate with obesity. These are the foods that were absent from human diets during the 2.5 million years of evolution leading up to the agricultural era, and so we’re still poorly adapted to dealing with these foods — easily digestible starches, refined carbs and sugars. When we remove these foods from our diets, we get healthier. Insulin levels come down and with them a host of metabolic disturbances normalize.”