Award Winning Instant Pot Chili

1.5 Pounds Ground Beef
6 Strips of Bacon, chopped
1 can Kidney Beans, drained
1 can Pinto beans, drained
1 can Black beans, drained
1 can Fire Roasted diced tomatoes with juice
1 can (6 oz) Tomato paste
1 large Red onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tbls Dried oregano
2 tsp ground cumin
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp Smoked Paprika
2 Tbls chili powder
1 Tbls Worcestershire sauce
1 Tbls Minced garlic

Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.

Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.

Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.

(Source: https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/)

Pancakes

2 eggs
1.5 cups milk
4 Tbls butter, melted
2 cups flour
2 Tbls sugar
2 tsp baking powder
1 teaspoon salt

Beat egg until fluffy. Add milk and melted butter. Add dry ingredients and mix well.

Grease and heat a heavy griddle. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side.

(Source: http://www.geniuskitchen.com/recipe/pancakes-25690)

Bran Muffins

1 1⁄2 cups wheat bran or 1 1⁄2 cups oat bran
1 cup buttermilk
1⁄3 cup vegetable oil
1 eggs
2⁄3 cup brown sugar
1⁄2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄2 cup raisins


Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture.

Sift together flour, baking soda, baking powder, cinnamon, and salt.

Stir flour mixture into buttermilk mixture, until just blended.

Fold in raisins and spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

(Source: http://www.geniuskitchen.com/recipe/classic-bran-muffins-63584)

Banana Muffins

3 large ripe bananas, mashed
3⁄4 cup sugar
1 egg, slightly beaten
1⁄3 cup melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups flour

Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add the dry ingredients and stir. Bake at 375 degrees for 20 minutes.

(source: http://www.geniuskitchen.com/recipe/best-ever-banana-muffins-62286#activity-feed)

Soft & Chewy Chocolate Chip Cookies

1 cup butter, softened to cool room temperature (not overly warm or melty)
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
2 1/2 cups flour
2 cups chocolate chips



Preheat the oven to 350 degrees F (see note about convection). Line two baking sheets with parchment paper or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, vanilla, salt, baking soda, and baking powder.

Mix on low speed to combine. Increase the speed to medium and mix for 4-5 minutes until the mixture is light and creamy, scraping the sides of the bowl as needed.

Add the egg and mix until evenly combined.

Add the flour and the chocolate chips and mix until combined and no dry streaks remain.
Scoop the cookie dough into rounded balls and bake for 9-11 minutes until just very lightly golden (or no color at all) and set around the edges. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.

(Source: https://www.melskitchencafe.com/soft-and-chewy-chocolate-chip-cookies/)