Ingredients:

• 1 T oil

• 1/2 yellow onion, diced

• 1 lb ground beef

• 1 can kidney beans, drained + rinsed

• 1 can black beans, drained + rinsed

• 1 can diced tomatoes

• 1 can corn, not drained

• 1 can beef broth (or chicken)

• 1 packet taco seasoning

• 1 packet ranch seasoning

Directions:

1. Heat pan with oil then add onion. Cook until translucent then add ground beef

2. Once there is almost no pink left in the ground beef, add seasonings to toast until fragrant then pour broth to deglaze the bottom of the pot. Add beans, tomatoes and corn and bring to a simmer

3. Put lid on instant pot and pressure cook for 3 minutes or bring to a boil and serve immediately with chips, cheese, sour cream or any other toppings

Servings: 6-8

Ingredients:

• 2 lbs thinly sliced roast beef or cubed stir fry meat

• 2 T oil

• 2 T butter

• 2 medium onions, diced

• 1 green bell pepper, diced

• 1 lb button or cremini mushrooms, sliced

• 2 cloves garlic, minced

• 4 c beef broth

• 1 envelope French onion soup mix

• 2 tsp Worcestershire sauce

• 1/2 c heavy cream

• 4 slices Provolone cheese or 8 oz shredded

• Salt and pepper, to taste

Directions:

1. Season beef with salt and pepper. Cook in a skillet with 1 T oil. Remove meat from pan once browned, it doesn't need to be completely cooked through yet

2. Add remaining oil and butter to the same skillet. Add the onions and bell pepper and cook for 3 minutes or until softened. Add sliced mushrooms and cook an additional 3 minutes then add garlic and cook for 30 more seconds

3. Set heat to medium-low and deglaze, or scrape the browned bits off, the pan with 1 cup of the beef broth. Add back the beef as well as the remaining beef broth, French onion soup mix and Worcestershire sauce. Bring to a boil

4. Reduce heat to low and simmer 30-60 minutes on the stove or pressure cook in an instant pot for at least 10 minutes

5. Add the heavy cream and simmer for an additional 10 minutes, stirring occasionally

6. When ready to serve, use oven safe or bread bowls and fill each with soup and top with provolone. Broil until the cheese has melted and started to brown

Serves: 4

Ingredients:

• 1 onion, diced

• 1 green bell pepper, diced

• 2-3 tsp garlic, minced

• 14 oz can stewed tomatoes

• 32 oz tomato sauce

• 14 ox can ranch style beans (or chili beans)

• 14 oz can pinto beans

• 14 oz can kidney beans

• 10 oz can Rotel

• 1 envelope McCormick chili seasoning

• 1-2 lbs ground beef (I used 2)

Directions:

1. Start browning ground beef in a large pot. Once almost all the pink is gone, add onions and bell peppers and sauté for 3-5 minutes

2. Add chili seasoning and garlic to the pot. Mix to combine

3. Once the garlic and seasonings are fragrant, about 30 seconds, ad the rest of the ingredients (you don't need to drain the cans)

4. Cook the chili until the onions and peppers are tender. Serve over rice or with your choice of toppings