Speedy Texas Trail Chili

Submitted by Peter H.

Ingredients: 8 servings

• 2 Tablespoons canola oil
• 1 large onion, peeled, chopped
• 1-1/2 pounds ground beef, turkey or chicken
• 2 Cups favorite Bloody Mary mix (spicy preferred)
• 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice)
• 2 Cans (14 ounces each) kidney beans, drained and rinsed well
• 4 Tablespoons (or more if you like) favorite chili powder, divided
• 1-1/2 Cups Water

For Serving (optional):

• Corn chips
• Shredded cheese
• Sliced green onions
• Sour cream

Instructions:

• In the INSTANT POT pressure cooker pot, heat the oil.
• Add the onion and saute about 8 minutes until it becomes lightly golden brown.
• Add the meat and cook until it browns, breaking it up as it cooks.
• Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan.
• Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil;  add the water.
• Lock the lid in place and cook on high pressure for 5 minutes.
• Quick release the steam.  When the pressure valve drops remove the lid tilting it away from your face.
• Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes.
• Ladle into bowls and garnish as desired.  Serve and ENJOY!!