The 2 Spoons

I LOVE This. My #1 delicious Broccoli Cheese soup.

January 14, 2025 by Becky Spoon

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Broccoli Cheese Soup is another favorite of mine and I bet you have the ingredients in your refrigerator needed to make this delicious broccoli cheddar soup! It is the perfect cold weather soup or really anytime. It’s a perfect soup for spring with a homemade chicken salad or pimento cheese sandwich.

There is another Broccoli Cheese Soup out there that I make to. I think it’s Panera’s Broccoli Cheese soup. Why do I like this recipe more? Because the Panera recipe seems to be a little watery to me. I have made it many times and every time I feel it’s a little watery. It could be because it’s not pureed like I did in this soup. However the Panera Broccoli Cheese Soup recipe is delicious and by the way is very popular.

Maybe it’s just me, but when you use very similar ingredients and treat them differently like I did, a little pureed, it changes the texture, the mouth fill. When I am eating an intended cheesy soup with cream, I want it to not seem watery. I love the creamy texture in this recipe and its just gives you that feeling of a cup or bowl of creamy tomato soup .

I used my emulsion blender to puree the ingredients. Here is one I would recommend. I use mine all of the time not only to puree a soup but to beat eggs for the perfect scramble.

https://amzn.to/4jf77S4

This is very basic. I have had my KitchenAid Emulsion (Hand) Blender for probably 20 years and it still works beautifully! There are many that come with lots of attachments, but if you’re like me you will stuff them in a drawer or cabinet and never use them. You may want the additional attachments!

I do have a Vitamix though that I love to use for a pureed soup or anything actually. It is amazing. They are expensive and it took me a lifetime to be able to justify buying one…but it’s a workhorse. I bought mine from William Sanoma but this Amazon choice is comparable.

https://amzn.to/4gZmPPS

what you need for this Broccoli Cheese Soup?

extra virgin olive oil
butter
yellow onion
fresh thyme
carrots
all purpose flour
vegetable or chicken broth
bay leaves
smoked or regular paprika
cauliflower
broccoli florets
cayenne
salt and pepper
milk
heavy cream
sharp cheddar cheese

What would be good with this soup?

Although this soup is delicious on it’s on with just some crackers or a piece of sourdough or even garlic bread, it is also a delicious accompaniment to a simple sandwich like chicken salad or a delicious southern Pimento Cheese sandwich. My mouth is watering. Here’s the recipe for my Pimiento Cheese. I must make that tomorrow so expect a new post.

Always a Favorite – My Southern Pimiento Cheese

Yum! I have a new Chicken Salad Recipe that I love that I’ll post in a few days. I think a Chicken Salad or the Pimiento Cheese are the perfect accompaniment.

need more soup recipes:

This is another broccoli cheese soup I have on the blog that I love and I’m going to repost in a day or so and I just posted the Loaded Baked Potato Soup yesterday.

The Best, Yet Easiest – Broccoli, with Potato & Cheese Soup

and, Perfect Comfort Food- Loaded Baked Potato Soup

Both of these soups are delicious. ,

Let me know if you make this!

Broccolli Cheese Soup

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Prep Time 20

Cook Time 2 30

Total Time 8 50

Servings: 6 servings

Course: Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

2 tbsp extra virgin olive oil
2 tbsp butter
1 yellow onion, chopped
2 tbsp fresh thyme leaves or 2 teaspoons dried
2 carrots, chopped
3 tbsp all purpose flour (or gluten free)
6 cups vegetable or chicken broth
1 small head cauliflower, cut into florets
4 cups broccoli florets
1-2 cups water if needed
2 bay leaves
1/4 tsp smoked or regular paprika
1/4 tsp cayenne (optional)
kosher shalt and black pepper
1/2 cup half & half or heavy cream
1-2 cups sharp cheddar cheese, grated

Equipment

Handheld Blender or Blender

Method

Melt the butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender.
Transfer the soup to a blender and purée until smooth. If you don't have a blender, use a hand blender. It will work beautifully. Return the soup to the pot if you pureed it in your blender. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over low heat and cook, uncovered, until the broccoli is tender, about 10 minutes. If you think it's cooking down too much, add a lid and set it ajar on the pot.
Remove the bay leaves and blend the soup in batches until the broccoli is mostly pureed leaving small chunks.
Return the soup to the stove and set over low heat. Stir in the heavy cream or the half and half . Add the cheese and cook until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and more fresh thyme.

Perfect Comfort Food- Loaded Baked Potato Soup

January 13, 2025 by Becky Spoon

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Whenever I indulge in this Loaded Baked Potato Soup, it transports me back to my childhood. As a grown-up, I am reminded of the times when my mother would whip up a potato-based soup for us whenever we fell ill. Although it was a simpler version compared to what we have now, it consisted of a delightful mixture of potatoes, milk, butter, and a touch of salt and pepper. This humble concoction always served as the ultimate comfort food, magically working its wonders to make us feel better, regardless of the ailment we were facing.

Just like a loaded baked potato, this loaded baked potato soup starts with a baked potato, there’s sour cream added at the end, AND I topped my bowl with all your favorite toppings for a baked potato like cheese, bacon bits, green onions.

Similar to a baked potato that has been loaded with toppings, this indulgent baked potato soup begins with a baked potato. Towards the end, sour cream is incorporated, and my bowl is garnished with beloved baked potato toppings such as cheese, bacon bits, and green onions.

Many recipes for Loaded Baked Potato soup involve dicing and boiling the potatoes. It’s interesting how they still call it Loaded Baked Potato Soup when the potatoes aren’t actually baked. I’m not criticizing, just find it amusing! However, in my version, I actually bake the whole potatoes, peel them, and then dice them. This extra step of baking really enhances the creaminess and flavor of the russet potatoes.

The lusciousness of a baked potato surpasses that of boiled potatoes. I genuinely enjoy potatoes in various forms, especially fried and baked. I also love scalloped potatoes and potato au gratin, to name a few. I consider myself quite knowledgeable about potatoes. Planning ahead a bit to bake the potatoes is definitely worth it.

What ingredients do you need for the Loaded Baked Potato soup?

russet potatoes
unsalted butter
shallot or onions
flour
whole milk
heavy cream
chicken stock
sour cream
salt and pepper
cheese, I use cheddar
bacon bits for garnish
green onions for garnish

How do you prepare the soup?

Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
Remove potatoes from oven and cool. Peel potatoes and dice.
Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
Add flour and continue to cook for 3 to 4 minutes.
Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon.
Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
Using an immersion blender, blend soup but still leave some whole potatoes. If you don’t have an immersion blender, you can use a hand held potato masher or break some u with the back of your spoon
Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

This is a nice set up if you’re interested in a an immersion blender. I use mine often,

https://amzn.to/47Oprv3

This soup is heaven in a bowl. It taste like a loaded baked potato. You taste the baked potato, the butter, the sour cream, the cheese and it has milk and heavy cream. I know you’ll love this too.

I love soup bowls and here are some of my favorites:

https://amzn.to/3C9VDP4

https://amzn.to/40va5dH

I like dinnerware that is solid colors usually, and in neutral colors unless you are making a soup from a part of the world that has amazing bowls and dishes they use like serving Ramen from Japan! I love these ramen bowls:

https://amzn.to/4hbtnKP

Need another soup recipe?

This is a delicious vegetable beef soup!

homemade vegetable beef soup

Well I hope you try both of these soups. They are both delicious. Here’s the Loaded Baked Potato Soup recipe! Enjoy!

Loaded Baked Potato Soup

Cold weathers coming!! You need this soup! Here’s the recipe! Enjoy!

Loaded Baked Potato Soup

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Servings: 4 Servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

4 Russet potatoes (about 1 1/2 pounds), scrubbed clean
5 Tbsp Unsalted butter
1/2 onion, diced or shallot
1/4 Cup Flour
1 Cups Milk
2 Cups Heavy cream( you can use all milk, or half and half, but I like some cream)
1 Cup Chicken or vegetable stock
1/2 Cup Sour cream
Salt and pepper to taste
Garnishes Shredded cheddar cheese, crumbled crispy bacon, sliced green onions, crispy onions or shallots

Method

Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.

Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
Remove potatoes from oven and cool. Peel potatoes and dice.

Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
Add flour and continue to cook for 3 to 4 minutes.
Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.

Using an emersion blender, blend soup but still leave some whole potatoes. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced green onions, and crispy shallots or onions. Finish with more cracked black pepper.

Beautiful Italian Wedding Soup

January 10, 2025 by Becky Spoon

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Wow! This Italian Wedding Soup was delicious. Chicken meatballs, lots of garlic, lemon, more lemon and garlic, spinach, carrots and homemade chicken stock! So good and perfect for January! This could actually serve as your essential chicken soup because we have the delicious stock and chicken meatballs along with carrots, celery and fresh spinach. If that’s not enough, there’s orzo pasta and parmesan cheese!

What is not to love about these loaded with flavor chicken meatballs? I mean this soup is healthyish! Isn’t that the word everyone is using today, healthyish? Actually I think Bon Appetite came up with the word and they say: “you probably already know what Healthyish is.

“At some point a while back, we at Bon Appétit came up with a word that sums up the way so many of us eat now: healthyish. As in, we like knowing where our food comes from, what’s in it, and who made it. We care about how food makes us feel. But, also, we’re not losing sleep over it. We’re not nutritionists. We don’t count calories or fret about our cholesterol levels (the good or bad kind).” I like that, healthyish.

What do you need to make this delicious Italian Wedding Soup?

For the Meatballs

1 lb ground chicken
1 large egg
1/2 cup grated parmesan cheese
2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
2 tbsp chopped fresh oregano (substitute 2 tsps dried)
2 tbsp fresh basil, chopped
2 tsp smoked sweet paprika
salt and pepper

For the Soup

1 recipe meatballs above
1/4 cup extra virgin olive oil
1 medium onion, diced
4 tsp chopped garlic
4-6 carrots, medium sliced
2-4 celery stalks, medium sliced
8 cups chicken broth
pinch of red pepper flakes
4-6 fresh spinach
zest of 1 lemon
juice of 1-2 lemons
1 cup orzo

Here’s another dish I made with chicken meatballs that is delicious, Baked Chicken Meatballs with Broccoli Pesto Pasta: Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

Ok, here’s the recipe for the Italian Wedding Soup! I can’t wait for you to try it! Let me know what you think!

Italian Wedding Soup

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Course: dinner, Lunch, Main Course

Cuisine: American, Italian

Ingredients Method

Ingredients

For the Meatballs

1 lb ground chicken
1 large egg
1/2 cup grated parmesan cheese
2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
2 tbsp chopped fresh oregano (substitute 2 tsps dried)
2 tbsp fresh basil, chopped
2 tsp smoked sweet paprika
salt and pepper

For the Soup

1 recipe meatballs above
1/4 cup extra virgin olive oil
1 medium onion, diced
4 tsp chopped garlic
4-6 carrots, medium sliced
2-4 celery stalks, medium sliced
8 cups chicken broth
pinch of red pepper flakes
4-6 fresh spinach
zest of 1 lemon
juice of 1-2 lemons
1 cup orzo

Method

Preheat oven to 350 degrees. Combine all the ingredients in a large bowl. Roll them into about 1 to 1/2 inch balls. Place them on a baking sheet. When you are finished rolling all of the chicken mixture, place the sheet pan in the oven and cook for about 10 to 15 minutes or until the meatballs have become a little firm to the touch. Remove them from the oven and set aside until needed to go into the soup.
Stovetop Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic, carrots, celery, and a pinch each of salt and pepper. Cook about 5 minutes stirring to prevent the garlic from burning. Add the broth, the orzo and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes. If you have a parmesan rind, you can add it to the soup for additional flavor.
Stir in the spinach, lemon zest and lemon juice and cook an additional 5 minutes. Remove the parmesan and adjust the salt and pepper. Add some fresh basil if you want.
Serve in bowls with extra parmesan and a crust bread. Enjoy!
Instant Pot Instructions:
Follow the instructions above for the meatballs.
Set your Instant pot for sauté. Add the olive oil. When heated, add the onion, carrots and celery and cook about 5 minutes stirring to prevent browning. Add your garlic and a pinch of salt and pepper and continue to cook an additional 2 minutes or so, continuing to stir. Add the broth, parmesan rind if you are using, the orzo and a pinch of red pepper flakes. Stir in the meatballs and set the instant pot on high for 8 minutes.
Allow the steam to release on it's on. Remove the lid and add the spinach, the lemon zest and the lemon juice. Allow the spinach to wilt a little. Remove the parmesan rind and adjust your salt and pepper. Add some fresh basil if you want.
Serve in bowls with extra parmesan and a crust bread. Enjoy!

easy southern chicken and dumplings.

January 8, 2025 by Becky Spoon

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These chicken and dumplings bring back memories of my Mom’s exceptional comfort food. Despite being around 90 years old, she continued to make the most delicious chicken and dumplings until she could no longer be in the kitchen. I can still taste her dumplings. What an amazing comfort food dumplings are, right?

I don’t share many pictures of them because they are challenging to capture in a visually appealing way due to their somewhat plain appearance. However, their taste far surpasses their visual appeal, packing an incredible burst of flavor!

One of the reasons they are so flavorful is that I actually cook my chicken that I’ll use in the dumplings in chicken stock. I always have homemade chicken stock in my freezer. You can leave the chicken whole or you can cut up before adding to the stock. I cut mine up because I add the dark meat first and cook for 30 minutes, then I add the breast and cook just until they are done or the internal temperature reaches 165 degrees. I just don’t want the breast to be dry. Also, because I’m using chicken stock that was prepared with onions, carrots, celery, bay leaves and seasonings, you don’t have to do this while using stock.

If you do use plain water, you will need to add onions, celery, carrots, bay leaves, and salt and pepper to season the broth. Then you would remove your chicken, strain your broth and discard the vegetables to have just the broth left for your dumplings.

What you will need to make this dish:

4-5 pound fryer chicken whole or cut up
Chicken stock to just cover the chicken
*If you don’t have chicken stock already prepared, use water, add 1/2 onion, 2 carrots, 1 celery stick, 2 bay leaves, salt and pepper
All purpose flour
Crisco shortening
more hot chicken stock for making the dumplings
salt and pepper to taste

easy southern chicken and dumplings

I also use the hot chicken stock to make the dumplings. The dumplings are just flour, crisco shortening, salt and the hot chicken stock. The hot chicken stock makes a very nice, easy to roll out dough.

I like to use a large pot for cooking the chicken and the final dish. I used an 8 quart stock pot similar to this https://amzn.to/3gO1R6x3.

I like this because I can also use it on an induction burner that requires a certain material.

I have a little different dumpling recipe that adds carrots and peas that is maybe more like a soup. Here’s the recipe for those dumplings: Chicken and Dumplings – ultimate comfort food.

Here’s the new recipe! Enjoy!

Chicken and Dumplings

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Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

1 4-5 pound fryer chicken whole or cut up
Chicken stock to just cover the chicken
*If you use water, add 1/2 onion, 2 carrots, 1 celery stick, 2 bay leaves, salt and pepper
4 cups flour
3/4 cups crisco shortening
1/2 tsp salt
1 cup plus more if needed, hot chicken stock
salt and pepper to taste

Method

In a large pot, add the chicken and enough chicken stock to cover. Add a whole chicken or cut up. If I cut up, I add the dark parts first and cook 30 minutes, then I add the breast and cook until done or the internal temperature of the breast reaches 165 degrees. Remove the chicken and when cook enough to handle, shred or cut the chicken into pieces and set aside.
(If you you are starting with water add the onion, carrots, celery and bay leaves. After cooking, remove the chicken, strain the broth discarding the vegetables. Add the stock back to the pan for the dumplings).
Bring the stock up to a medium boil. Place the flour and salt into a bowl. Work in the shortening until becomes like coarse meal. Add the hot broth, starting with 1 cup adding more if needed until the dough completely comes together and you are able to roll out without crumbling.
Roll out about a quarter inch and cut into about 3 inch by 1 inch pieces. Add a piece at a time to the boil of the broth, using a knife occasionally to make an open space to add the next dumpling. When all the dumplings have been added, lower the heat to a simmer, place a cover and set it ajar, and cook the dumplings for about 20 minutes until done. When done, check for salt and pepper. Add the Chicken and serve immediately.
If you have leftovers, you will need to add water to loosen as your dumplings will absorb the broth when stored in the refrigerator.

love these delicious Frijoles Charros!

January 7, 2025 by Becky Spoon

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Frijoles Charros is my absolute favorite! It’s a complete meal with flour tortillas, cornbread, or chicharron. This traditional Mexican recipe is known for its authenticity.

Charro beans are named after the famous and traditional Mexican cowboy horsemen, called “charros”, it’s such a comforting bean soup.

Frijoles Charros. What’s in the recipe?

Pinto Beans
oil for cooking the beans
salt
onion
tomato
jalapeno
Hot dogs or frankfurters
chorizo
cilantro

I enjoy preparing my own chorizo, which is both simple and tasty. What I appreciate most about it is its reduced greasiness compared to the store-bought chorizo in Texas, which tends to be very greasy unlike the cured chorizo. To address this, I prefer making my own. Here is the recipe for my delicious homemade chorizo: Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

I also make guacamole to go with my fajitas and here is that recipe: https://the2spoons.com/1-delicious-guacamole/.

Here’s the link for my fajitas that I served the Charro beans and guacamole with: https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

Fajitas, guacamole, these yummy beans, homemade flour tortillas….delicious meal.

Here’s the recipe! Enjoy!

Frijoles Charros

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Servings: 8 servings

Course: Side Dish

Cuisine: Mexican, Texmex

Ingredients Equipment Method Notes

Ingredients

1 lb pinto beans, rinsed and soaked
1 tbsp salt
1 tbsp oil
1/2 small white onion, diced
1 jalapeno, removing the veins and seeds, diced
2 roma tomatoes, diced
1/2 lb bacon, sliced into 1/2 inch pieces
3 Frankfurter's of your choice
1/2 lb chorizo
Handful of chopped cilantro

Equipment

Instant Pot or Pressure Cooker, or Slow Cooker

Method

In a large pot add about 6 cups of water and one pound of beans. Add 1 tablespoon salt and one tablespoon oil. Cook until the beans are tender.
While the beans are cooking, dice 1/2 of a small onion, one jalapeno and 2 roma tomatoes. Slice the bacon into small pieces and slice the 3 Frankfurters into small pieces.
Start with sauteing the bacon until it starts to brown. Add the frankfurters and cook until they have slightly browned. Drain the excess fat and add the chorizo, cooking until it has cooked through. Then add the onions and jalapenos. Mix and cook for about a minute. Add the tomatoes and cook for another minute. Remove from the heat and set aside.
When your beans are tender, add your mixture and a handful of cilantro. Cook for another 5 minutes. Enjoy!

Notes

You can use vegetable broth instead of water. You don’t want to use too much water if using an Instant Pot or Slow Cooker because it does not cook down like cooking stovetop does. If you soaked your beans overnight they will take less water.

I Love this Texas Chili.

January 6, 2025 by Becky Spoon

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Let’s make some Texas chili that we grew up with but with real dried chile that originated from Mexico! Although I could never duplicate the amazing flavors of Mexico, using some of their techniques like dried chiles just shows us how the spices should be prepared and taste.

This recipe for my Texas Chili is exactly what we all need these next few days with the frigid temperatures that we have coming our way. Plus, this recipe is with dried chiles from Mexico that you can find from your local grocery store. If you haven’t cooked with dried chiles but don’t understand how; this recipe will teach you so that you can start taking advantage of these beautiful ingredients of Mexico.

By the way, you don’t have to serve this with Fritos like I did. Just loved how beautiful it all came together for a delicious dish.

These are some of my favorite toppings for this Texas Chili.

Avocado
Cotjia cheese or cheddar cheese
Cilantro
Green onion
Red onion
Sour cream
Chopped Jalapeno
Crushed tortilla chips or crumbled cornbread or Fritos if you’re classy! Frito Pie for the win!
Did I miss anything?
Ketchup? I don’t know but a lot of folks love it.

What do you need to make this so good Texas chili!

1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
3 dried ancho chiles, stems and seeds removed
3 dried pasilla chiles, stems and seeds removed
2 cups very hot water (I brought it to a boil on the stovetop)
1 tbsp salt, divided use
1 tbsp ground black pepper, divided use
4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
1 cup stock (beef or chicken) or water (I actually just used water)
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 15 oz can unsalted crushed tomatoes
2 tbsp sweet paprika (I used a sweet smoked paprika)
1 tbsp cumin
2 tsps dried mexican oregano
1-3 tsps cayenne (optional)
1/2 cup masa harina

Sometimes I make chili with spices, but this chili starts with dried chiles which I really like. There’s just something about using actual dried Chile that adds warmth and depth to the dish! If you aren’t familiar with these chiles, here’s a photo and a bundle on Amazon only if you can’t find chiles in your local grocery stores.

https://amzn.to/4gY99oh

Although I didn’t use Guajillo in this recipe, they are the sister (in my lowly opinion, they are similar) to the New Mexico Hatch Red Chile, just milder….not as bitter. I really like the Guajillo chile. So buy the bundle. I’ll show you how to use them.

Below is my Brisket Chili. I have so many mixed emotions about these recipes. The base that’s develped from the dried chile or the base that was develped from the cut of beef which happened to be brisket. Of Course.

That’s a later story but in the meantime, here’s the recipe. amazing texas smoked brisket beans.

But, All Hale to the Texas Chili that taste like what I grew up with made by my father who was a master cook in my mind. My Mom was a master cook also made a beautifully planned out Southern meal daily in the 1950’s.

Here you go! Let me know what you think.

Instant Pot Texas Chili

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Course: dinner, Lunch, texmex

Cuisine: American, Texmex

Ingredients Equipment Method

Ingredients

1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
3 dried ancho chiles, stems and seeds removed
3 dried pasilla chiles, stems and seeds removed
2 cups very hot water (I brought it to a boil on the stovetop)
1 tbsp salt, divided use
1 tbsp ground black pepper, divided use
4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
1 cup stock (beef or chicken) or water (I actually just used water)
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 15 oz can unsalted crushed tomatoes
2 tbsp sweet paprika (I used a sweet smoked paprika)
1 tbsp cumin
2 tsps dried mexican oregano
1-3 tsps cayenne (optional)
1/2 cup masa harina

Equipment

Instant Pot or other Pressure Cooker

Method

Melt the tallow or lard in a large pan over medium-high heat either in the Instant Pot or in a separate skillet. Briefly fry the chiles until fragrant, about 10 seconds on each side. Remove the chiles to a blender or food processor (leaving the seasoned fat in the pan), cover with the very hot water, and let steep while you sear the meat. (Use a spoon or tongs to push the chiles down into the hot water if they’re not completely submerged.)
Season the beef with two teaspoons each salt and pepper. Sear the meat in the leftover chile oil over medium-high heat until well-browned, about 6 minutes total. (You may have to work in batches, depending on the size of your pan.) When all of the meat is browned, add it to the Instant Pot if you used a separate skillet up to this point.
Add the stock or water to the pan and use a metal spatula or a wooden spoon to scrape the browned bits off the pan. Add this liquid to the Instant Pot.
Add the garlic and onion to the blender and blend until nearly smooth. I wanted to strain the chile becasue sometimes there's skin left so I placed a strainer over the Instant Pot and poured the chili paste into the strainer and pressed with a back of a spoon, scraping the bottom of the strainer occasionally until there's nothing left in the strainer but the skin residue. Discard the residue.
Add the crushed tomato, 1 teaspoon salt, 1 teaspoon pepper, paprika, cumin, dried oregano, and cayenne (if using) to the Instant Pot. Seal the lid and run the high pressure setting for 40 minutes. Manually release the pressure.
Carefully open the Instant Pot and scoop out about a cup of the chili’s liquid into a heat-safe bowl. Whisk in the masa harina and add this mixture back into the Instant Pot. Stir to combine; the chili should thicken slightly.
Serve with whatever chili accompaniments you like best. I listed several we like in the body of this post!