If you’ve been a follower (and if not, I’d love if you would; signups for email, facebook, and twitter are to the right) ya gotta know by now that I am a Soup lover, and def a Chili lover (they are all on my main index for Soups Chowders & Chili.) I have all kinds of Chili on my site ranging from old school to family-friendly, green to red, and a few grown-up ones. This Spicy Black Bean Chili is in that last category.
I’m food crushing on my Mexican Shredded Chicken Stuffed Peppers! I’ve decided they’re like the perfect dish for this time of year when it’s not quite but almost fall weather and we’re alternating between hot, sunny days and cool crisp ones with a good amount of cold, drizzly wet and gloomy days sprinkled in here and there. Actually, I think there was one day where I started out with the heat on (mostly to dry the house out and take off that chill) and ended up turning on the air! It’s been that crazy.
I was chatting with my friend Tonya on facebook book the other day. I asked if she’d made anything great in her Instant Pot and she gave me this recipe, Instant Pot Mexican Chipotle Chicken Soup. This soup saved my life! Thanks Tonya for sharing!
I really have been in fun food mode, especially with Halloween coming up and fall here. See, in the summer most of us Minnesotans are out doing whatever we can to take advantage of the weather, but when fall comes we like to tuck in and party at home. Or at least I do! And especially if I have Juicy Lucyfer Sliders.
I would say I’m having a secret love affair, except it’s no secret that I’m loving my Instant Pot. And ya’ll probably know that I love Mexcian & Southwestern food. And I’ve been known to stop by Chiptole’s Mexican Grill now & then. So it was just a matter of time, eh? for this Instant Pot Chipotle Barbacoa Beef.