Traditions

Chili- fast, easy and family favorite – one pot

A family favorite that I learned from my husband early in our marriage. He called it Wisconsin Chili and I called it so good! Ive added some time twists making it in the pressure cooker for a hearty easy one pot meal. Our go too for snowy nights by the fire pit.

Recipe. I used my electric pressure cooker. This can be done easily on stovetop as well just a bit more time. Simmer´┐╝ chili for a good hour before adding pasta. You might need to add more water if it reduces in simmering process.

1 lb ground lean beef or chicken

1 sm can-each kidney, chili and pork and beans (sweet is good)

1 cup chopped green pepper

1 cup chopped sweet onion

1/2 cup chopped red pepper

Tbl olive oil

1 sm can green chili

1 lg can diced tomato

1 smcan tomato paste

Two Tbl chili powder

1 Tbl garlic powder

1 Tbl cumin

tsp salt

tsp pepper

Small box reg spaghetti noodles

1 can water for every can of beans used. 3

Brown meat and veggies in oil. Drain excess fat if any. Add all remaining ingredients reserving pasta for second cook time. Mix well and pressure cook 25 min.

Quick release steam.

Add 1/2 box pasta broken in half. Stir into hot chili well so noodles dont stick. Pressure 4 minutes.

Quick release steam and quickly stir the noodles to insure separation and enjoy!!! Yum

Serve with favorite topping shredded cheese and sour cream. A fork is a must and a spoon.

Traditions

Oven roasted ( sun dried) Tomatoes

This is a delicious option for summers end with the abundance of cherry tomatoes. Half about 6 cups of cherry tomatoes and cover with olive oil in a bowl. Add 1 tablespoon garlic powder and Italian seasonings to cover. Mix well. Spice add chili flakes and or black pepper. Spread on a cookie sheet. Roast at 325 for 30 min checking to be sure they dont burn. Stir and continue checking adding additional 5 min until they reach doneness you want. The darker roasted the chewier result. You want to. Remove as much liquid as possible. Airtight bag and freeze or pack tight in a jar and cover with olive oil in fridge. Shelf life this method 6 months. Excellent in sauces and pizza toppings or just right of the jar. Delicious!