This delicious Chili packs about 2-2 1/2 ** out of 5 for spiciness/heat, and has a slightly more Tomato flavor due to the Tomatillos. Corn Dog Bread recipe below. The great part about doing the Cornbread in at the same time as the Chili is that the flavor infuses into the Cornbread…. these are both made in the same pot for the same amount of time. Will fit in the 6 or 8 qt. Scroll down to the Bottom for the Corndog Bread Recipe. Includes DIY corn bread mix.
For a version using your own cooked Beans, click here for a Recipe to make homemade Beans. Beans Pintos and others cooked In the IP
For My other Corn Bread or Chili Recipes …links here.
Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
Chili: made with Braised Short Ribs and Chuck. No Beans.. Breville or Stove top.
Chili Easy IP.
Chili IP..includes 2 recipes….2nd one includes Oven Roasted Pork
INGREDIENTS:
1 Lb lightly browned Chili Meat
1/2 tsp salt
1 1/2 Tbsp Cumin,
1 Tbsp Chili Powder
2 1/2 tsp Oregano
1 1/2 Tbsp Costco Reduced Sodium Better than Bullion Chicken
1 Tbsp dried Onion Flakes
1 tsp Garlic Powder
1/3 c mild Mixed Dried Pepper Blend (you can use a couple of fresh deseeded Anaheim’s instead if you don’t have these… but include them with Peppers below)
3 Tbsp Garlic minced
1 can Rotel
1 can Black, Pinto or small red Beans drained (or use 1 1/2 cups of your own pre made)
3-4 Tomatillos,
1 1/2 c chopped Bell Peppers
1 c Onion
1 Tbsp Tomato Paste.
FOR THE SLURRY TO THICKEN THE CHILI.
1 Tbsp Corn Starch and 1 Tbsp Flour mixed with 2-3 Tbsp Water.
DIRECTIONS.
Mix all of the DRY Ingredients for the Corn Bread and set aside, then mix all the WET Ingredients of the Corn Bread, set aside. Mix together only just before you are ready to close the put it in the pot.
continue on and make your Chili and then come back to the Corn Bread. You need a Bundt Pan to do this that fits the Pot.
Layer as shown in Pics below.
Meat and Veggies on the bottom and then don’t stir, just add the rest on top moving slightly so that the Trivet can fit in. See pic.
Put a long legged Trivet down into the Chili mixture, then put the sprayed Bunt Pan on top of that filled with the Corn Bread mixture.
Cover that with a rack to keep the Paper Towel from falling in, then put the Paper Towel on top to keep too much Liquid from getting in the Corn Bread. Tuck the edges between the sides. See pics below.
Put the Lid on, set the Pot for 20 min on Hi pressure, then let it NPR for 20. Carefully remove the Corn Bread and dab any liquid off the top or edges….then loosen it from the Bundt Pans Chimney and sides. Invert onto rack to cool.
Thicken the chili with 1 Tbsp Corn Starch and. 1 tbsp Flour mixed with 2-3 Tbsp Water. Stir while adding.
Let set for a couple minutes while they thicken up.
The neet thing about this cornbread in the Pot with the Chili, is that the Chili flavor infuses into the corn bread. This batch because of the 4 hotdogs and Cheese added the way I did it, turned out more moist than the plain, and a little more dense almost like spoon bread. A
