Farm Store Chili (recipe adapted from Pam Mashia)
- 2 pounds Maple Wind Farm ground meat (ground beef, pork, chicken calabrese sausage…so many options!)
- 2 tablespoons oil of your choice
- 3 cloves of garlic
- 3 celery stalks, diced
- 3 carrots, diced
- 1 onion, diced
- 2 small bell peppers, diced
- 3-4 tablespoons chili seasoning
- 1 cup broth of your choice
- 1 cup dry Vermont Bean Crafters black beans (soaked for 4 hours)
- 1 cup dry Vermont Bean Crafters pinto beans (soaked for 4 hours)
- 1 (16 oz) jar of Dell’Amore marinara sauce
- 2 (14.5 oz) cans diced tomatoes
- 2 packages of beef sticks, diced - OR - 1 summer sausage, diced
- ⅓ cup chopped banana peppers, with some juices
- ¼ cup red or white wine
- 1-2 tsp cumin
- ⅛ cup Yoder Farm apple cider vinegar
- ⅛ cup Brigham Hill Maple syrup
- Salt and pepper to taste
- Optional spice additions: cayenne, garlic, adobo, oregano
- Turn on your instant pot to the saute setting, add the oil and partially cook the ground meat for about 5-10 minutes. Add in the diced vegetables and garlic and saute for another 5 minutes.
- Add in the chili seasoning and mix thoroughly.
- Mix in the rest of the ingredients.
- Put on the lid, ensure the valve is closed (to build pressure) and select the Chili setting. Increase the time if you have not soaked your beans.
- Once it's done, carefully remove the lid and test the beans to be sure they are perfecto.
- Enjoy!
