companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Thursday, July 23, 2009

Chili Cheese under Pressure

I am the type who never gets tired of Mexican food--even when the temperature is in the 90s outside. I hate a hot kitchen, though. This recipe, a Multiply Meal, is perfect. It adds a little spice, some healthy veggies and is ready fast! (Thank you to my pressure cooker again.)

I added some noodles and made chili mac for my carby boys. It was just as wonderful spooned over some iceberg lettuce. The pressure cooker makes the beef so tender, and it is tough to tell the veggies are even in there! Since I have an 8 quart pot, I made enough for two more meals.

Chili Cheese Under Pressure

5 pounds ground beef
28 ounce can of crushed tomatoes
14 ounce can of beef broth
2 Tablespoons of Chili Powder or more to taste
1/2 teaspoon chipotle powder (optional)
2 Tablespoons of cumin
1/2 teaspoon garlic powder
1 teaspoon salt
2 Tablespoons cocoa powder
5 ribs of celery
1 yellow squash
1 green bell pepper
1 onion
1 cup water
1 pound American cheese
hot sauce to taste

Brown the hamburger in a large skillet. While that is browning, chop vegetables by hand or with a food processor. Drain beef. Add all ingredients except the cheese and hot sauce to the pressure cooker. Let it come to full pressure and cook for 20 to 30 minutes. Release pressure and stir in cheese slices. Stir to incorporate cheese and season to taste. To serve, eat alone or ladled over iceberg lettuce and topped with additional cheese.
Freeze the remaining chili for future meals.

If you don't have a pressure cooker, this could be made on the stove top or crock pot as well. Jut remember to add the cheese at the end. With a little more tweaking, this just could be my entry for my school group's annual chili cook-off this fall.

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