Chili...quick!

This morning I posted on Facebook about the chili I made this morning.  I make a ton of chili and I've written about it 100,000 times (at least!).  I grew up in sunny California never really experiencing stews or soups because it's alway summer here (well it used to be!).  It wasn't until about 4 years ago that I happened to be talking with my BFF Fawn Friday on the phone and she mentioned she was making chili!  Hmnn...that sounds good!  And better yet, that sounds easy! (especially when you love to pressure cook, like me!)  I asked her for a quick run down on spice blends and basic technique, and the rest is history!

Here is my very first blog post about chili!

http://tracyrif.blogspot.com/2007/12/its-going-to-be-chili-winter.html

I don't want to repeat myself, so I urge you to blog search "chili" on this blog and my former blog (Living My Physical Potential).  There are so many variables except one....chili spices!  Spice blends are up to you, but chili powder/cayenne/red pepper, etc are the kick, and spice, in chili stews.

This morning I made two stew/soups.  Ham and split pea, and lamb chili.  I used the smokey ham stock for both and the smokey fat from the ham shanks to saute' my veggies in (for both).

Lamb chili

1 lb ground lamb
2 lamb and rosemary sausage links

Brown and remove from pan.  Add a bit more fat to the pan and saute' until translucent (chopped in food processor)

onion
red chard stems
jalapeno (2)
pasilla pepper (1)
celery (2 stalks)

add chili spices and 2 tbl tomato paste and cook until fragrant

Chili spices

2 tbl chili powder
1 tbl smoked paprika
1 tbl ground cumin
1 tbl ground oregano
1 tsp cayenne
1 tsp red pepper flakes
2 bay leaves

Add stock and deglaze the pot. ( I made the stock with garlic, so I did not add more).  Add 1 c. presoaked beans (black), 1/2 c red lentils, 1 garnet yam, grated (sweet potato).

Lock lid, bring to pressure, cook for 15 min, let pressure come down naturally.  Open and check to make sure beans are soft, and add browned lamb back into pot.  Season with salt and pepper.

I did not use tomatoes, but I did choose 2 tbl tomato paste to thicken.
I used smokey ham stock.
I used red lentils because they completely break down, helping to thicken the chili.
I used sweet potato to balance the spices instead of tomatoes.

Oh yes and I also chopped the red chard leaves roughly in the food processor, adding them at the end to wilt in the hot chili.

So again I ask;

Tomatoes, or not?
Beef, chicken, pork, lamb?  Has anyone ever heard of a seafood chili?  Not me!
Thick or thin?
Beans or not?  What about lentils? Split peas?  Grains?
Would you add greens, like I do? Spinach, chard, kale?
Red chili, green chili?

Oh, and it's not uncommon for me to ladle hot chili over shredded cabbage!  Limitless possibilities!!  How do you serve it?  sour cream, plain yogurt?  Sliced green onion, cheese?  (oh no, not cheese!)


PS I've got a great Jambalaya recipe to share as well as a spicy pot roast coming soon!  I better eat this damn chili so I can test these great recipes sent to me by a couple of blog/facebook followers!  Do you have a great recipe for the pressure cooker?  Please share and email me, tracyrif@yahoo.com.