It was a good day for a batch of chili. Since we first tried it, Jennifer has requested it several times.

What I think is most special about our Quick Cooker Homemade Chili recipe is that it uses Beef Chuck Pot Roast instead of traditional hamburger. The Quick Cooker makes it nice and easy. Jennifer chopped the veggies, minced the garlic and rinsed the beans while I cubed the roast. She seared the veggies, garlic and spices for four minutes. Then, we added the rest of the ingredients.

I flipped it to Chili mode, and once it came to pressure, it was done in 35 minutes and another 10-15 minutes as it naturally released.

While it was cooking, I made a cornbread casserole recipe I found online. It wasn’t until everything was mixed together that I noticed it was supposed to cooked in either a pressure or slow cooker. Oops. So, I tossed it in the oven. It turned out OK, but I’d probably have to try it again using one of the other cookers.

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