Posted by Jackson Mershon

Tags: News


NetFortris wants to share some seasonal recipes as we approach the Holidays!


The most important part of this recipe is the meat. If your chili meat isn’t excellent, your chili won’t be either! Take the time to find a butcher who sells excellent chili meat. I hope you enjoy the chili!

¼ cup of European butter
1 small sweet onion, diced
2 cloves garlic, minced
1 teaspoon jalapeños, seeded & minced (I use nacho jalapeños that come in a jar, and they are not too hot. Remove the seeds.)
½ small green bell pepper, diced
½ small red bell pepper, diced
2 pounds chili meat
2 – 11.5 oz cans regular V8 juice
1 – 14.5 oz can diced tomatoes, preferably chili ready
1 – 15 oz can red kidney beans

½ teaspoon cumin (This is a background flavor. You don’t want to overdo this seasoning.)
2 tablespoons chili powder (You can add more chili powder if you like, but you may overpower the other seasonings.)
¾ teaspoon oregano
1½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika, preferably smoked
½ teaspoon black pepper

1 tablespoon masa harina

Mild cheddar cheese

Cooking Instructions:

Turn Instant Pot setting on sauté. Cut the butter into chunks, so it melts faster, and throw in the pot. Regular butter also works. I like the European butter because it has a higher fat content.

I think the Instant Pot runs a little hot for sautéing, so keep a close eye at this stage and don’t walk away.

Throw in onions. Stir occasionally with a wooden spoon. Cook until the onions are at least translucent. Try not to brown them.
Throw in the garlic. For the sake of expediency, I purchase garlic that is already minced. Do not use roasted garlic. Stir for a very short amount of time – one minute or so.

Throw in the chili meat, jalapeños, green and red bell peppers. Cook the chili meat until there is no red meat. I don’t drain the meat. A good chili meat will not have too much fat in it. If it is drained, you also drain off other juices along with any fat.

Pour the two cans of V8 juice in the pot. Some people may think this is a strange ingredient, but it really makes for a good chili! Consequently, no tomato sauce or additional water is needed.

Open the diced tomatoes, and put tomatoes and juice in the pot.

Open and drain the red kidney beans. Discard the juice. Don’t use the juice! Throw the beans in the pot.

Throw all the seasonings in the pot. Stir.

Put the lid on, and high pressure cook for 55 minutes. When done, release the pressure and ladle off about four (4) oz of liquid into a bowl. Let cool. Once the liquid has cooled (I rush the process with about 1 oz of crushed ice from my fridge), use a wire whip to mix the masa harina into the liquid until there are no lumps. Pour the liquid into the chili, and mix with the wire whip. Set the Instant Pot on sauté for 10 minutes, and stir occasionally. This will thicken the chili slightly.

Serve: Top with cheese, sour cream, diced onions, bacon, or whatever you prefer. Enjoy! 💜



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