1 large russet, or 2 Yukon Gold potatoes
2 tbsp half and half
1 tbsp unsalted butter, softened
salt & pepper
½ lb ground beef
1 tbsp olive oil
½ small onion, chopped
1 clove garlic, minced
½ (14.5 oz) can diced
tomatoes with green chiles
½ (8 oz) can tomato sauce
½ cup water or broth
½ (15 oz) can kidney beans,
rinsed and drained
1 tsp chili powder
salt and pepper (to taste)
sour cream, jalapeños,
cheddar cheese, diced red
onion (optional garnishes)
INGREDIENTS:
INGREDIENTS:
16
17
DIRECTIONS:
Peel and dice the potatoes. Place the potatoes in the Express Hot Pot and fill with just
enough cold water to cover by ½ an inch. Salt the water (1 tsp is recommended). Turn
the heat to high and bring the water to a boil. Reduce the heat to medium low and
cover with the Lid. Let the potatoes simmer for about 10 minutes or until you can easily
stick a fork in them. Drain the potatoes.
In a large bowl, combine the potatoes and remaining ingredients. Mash the potatoes
until the desired consistency is reached. Season with salt and pepper to taste.
DIRECTIONS:
Sauté ground beef in oil with onion and garlic until beef is cooked through. Then, add
all ingredients except garnishes to Express Hot Pot and bring to a boil. Lower the heat
to medium or medium low and let simmer for 30 minutes, stirring occasionally.
Garnish with your favorite toppings and enjoy!
mashed
Potatoes
EASY
HOMEMADE
CHILI
