It's another cold, snowy day in Colorado and chili feels like the perfect dinner! Each of us eats ours differently and I thought it would be fun to take pictures. There aren't any special ingredients or tricks to the recipe. We had this on another cold night where some warm comfort food was needed.
This is mine - With some cheese and green chile.
Let's Get Crafty!
2 lbs. stew meat
1 onion, diced
1 can beef broth
1 can diced tomatoes (I used a bullet type blender to puree them)
1 package chili seasoning
Toss it all in the instant pot and cook on stew for 30 minutes.
I used quick release once the time was up and stirred in:
2 cans of chili beans, undrained
I did this separately because I didn't want the beans to turn mushy with the stew cook time. It also helped to cool the chili down just enough to jump into eating dinner.
This is Connor's - With some cheese and the chili poured over the cornbread
This was Emily's - She had already dived in.
Definitely no cheese for her and her cornbread was on the side.
Here's my Husband's - Lots of cheese and green chile.
Happy Sunday Funday Friends! I hope everyone has a great day and stay warm.
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