Fearless
Passions

Fall’s fast approaching and there’s nothing like putting on a pot of warm chili. On Fawkes, the Captain is the chief chef for this dish and he’s graciously allowed me to share his recipe with you.

First, I want to introduce you to my favorite piece of galley equipment. The pressure cooker.

It was a cold day in February for the Chicago All Sail Show, while we were still dreaming the dream, that I was first introduced to this ingenious piece of galley magic. Show-Me Products has a booth at every sail show I’ve ever attended and the smells emanating from their corner of the show would draw the most skeptical crowd. I’d read how a pressure cooker could save time and fuel along with adding safety for the crew. So, I was blown away by the flavor as well.

We take small steps in reaching our goals and buying a set of pressure cooker magic was a foothold in making the dream real.

These two pots with interchangeable lids and accessories serve as pressure cooker, Dutch oven, pasta pot and storage container. They cook food in about a third of the normal time and taste as if the meal has simmered all day in a slow cooker.

I’ve made soups, roasts, chicken and even cheesecake. Most importantly, the lid locks in place and I can bring food up to temperature and it will stay safe and secure until the next meal. I’ve even heard tales where while underway the pressure cooker has been thrown across the cabin in heavy weather and no one was burned or food spilled thanks to the locked lid.

So, when the weather dipped from the 80’s to the 60’s this past week, chili was on the menu and my pressure cooker would be the vessel for the Captain’s fine recipe.

Captain’s Chili

1 1/2 lbs. ground beef
1 large onion, chopped
1 small green pepper, chopped
1/2-1 teaspoon Chili powder
1/2-1 teaspoon Cumin

Brown ground beef, 1/2 the onion, and 1/2 the green pepper with chili powder and cumin to taste. Drain grease.

Add:
Remaining onion and green pepper
1 Lg. can Bush’s Chili Beans (We prefer hot when we can find it.)
1 can Kidney Beans
1 Sm. can sliced mushrooms
3 cans diced tomatoes
1 – 6 oz. tomato paste
5 cups water
1-2 Jalapeño Peppers
1 Original McCormick Chili Seasoning
1/2-1 teaspoon Chili powder (depending on taste
1/2 teaspoon Cayenne Pepper (depending on taste)
1 teaspoon dried Basil
1/2 teaspoon minced garlic

Mix thoroughly. Adjust pressure cooker lid, bring up to pressure, reduce heat and simmer for 30 minutes. You can use a slow cooker to simmer all day, or a Dutch oven, simmering for two hours.

Serve with cheese and sour cream, if desired.

Of course, the chili only gets better if you’re lucky enough to have left overs. Bon Appetit!

What’s your favorite galley tool or fall comfort food?