Added Chili and Paprikash recipes

Recipes/Chicken Paprikash.md

@@ -0,0 +1,44 @@
+# Chicken Paprikash
+
+Experimental - trying from this: https://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe-1942714
+
+## Ingredients:
+- 3 tablespoons lard, chicken fat, or neutral oil
+- 4 pounds chicken thighs
+- 2 large yellow onions, diced
+- 5 cloves garlic, crushed
+- 4 tablespoons Hungarian sweet paprika
+- 2 teaspoons smoked paprika
+- 1/2 teaspoon cayenne pepper
+- 1/2 cup dry white wine
+- 2 cups low-sodium chicken stock (home-made would be best)
+- 2 tablespoons all-purpose flour
+- 1 cup sour cream
+- salt and pepper - to taste
+
+## Hardware:
+- 6 qt dutch oven
+- ~2qt glass or metal bowl
+- Large wooden spoon or silicone spatula
+- Whisk
+
+## Directions:
+
+1. Heat pan to medium with cooking fat.
+2. Brown thighs in batches, then set aside.
+3. Add onion to pan, sweat until soft. 
+4. Add garlic to pan, saute until fragrant.
+5. Turn heat to low, add paprika, mix into onion garlic mixture.
+6. Add wine to deglaze, stir to get any stuck bits are dissolved,
+7. Add chicken stock, stir, turn to high.
+8. Add chicken and accumulated juices back to pan. 
+9. Cover and turn heat down to a simmer for 45-60 minutes.
+10. Remove chicken and set aside.
+11. Mix flour and sour cream in a bowl, thoroughly to combine. 
+12. Temper sour cream: add half a cup of cooking liquid to the sour cream, whisk to combine. Repeat with another half cup 2 more times.
+13. Add sour cream mixture to pan, whisk to combine.
+14. Bring to a simmer. Taste and season with salt, pepper, and cayenne.
+15. Add chicken back to pan, simmer on low for 10 minutes.
+16. Serve.
+
+Serve over spätzle or egg noodles. Optionally garnish with sour cream, fresh parsley, and a sprinkle of paprika. 

Recipes/Chili Con Carne.md

@@ -0,0 +1,40 @@
+# Pressure Cooker Chili Con Carne
+
+Pretty basic chili con carne. Modified from Alton Brown's [Pressure Cooker Chili](https://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe-1942714) recipe. Directions assuming an Instant Pot or similar modern electric pressure cooker. Also, using fresh onions because I always have them on hand, and good salsa is kinda expensive. You can replace the onions, tomatoes, and peppers with salsa if you're in a hurry. Finally, I add beans to my chili, because of health and cost reasons. 
+
+I'd like to develop a version of this that uses dried beans, but that would probably alter the cook time, and require adding water or stock. 
+
+## Ingredients:
+- 3 lb stew meat (beef and/or pork)
+- 2 teaspoons neutral oil, beef tallow, or lard
+- 1 1/2 teaspoons kosher salt
+- 1 (12-ounce) bottle of beer, preferably a medium ale
+- 30 tortilla chips
+- 1 medium onion
+- 1 small can diced tomatoes
+- 1 diced green bell pepper and/or other chile peppers
+- 2 chipotle peppers canned in adobo sauce, chopped
+- 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
+- 1 tablespoon tomato paste
+- 1 tablespoon chili powder
+- 1 teaspoon ground cumin
+- (Optional) 2 x 15 oz. cans beans (kidney, pinto, etc.)
+
+## Hardware:
+- Pressure cooker (e.g., Instant Pot)
+- wooden spoon or rubber spatula
+- large knife
+- cutting board
+
+## Directions
+
+1. Cut meat into 2" chunks, salt liberally.
+2. Heat pressure cooker pressure cooker on high in saute mode until hot. 
+3. Add the meat in batches and brown on all sides. Once each batch is browned, remove and set aside.
+4. Add onions and peppers to the pot. Sweat until soft.
+5. Add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot.
+6. Add the meat back to the pressure cooker along with the tomatoes, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. 
+7. Lock the lid in place and cook under high pressure for 25 minutes. 
+8. Quick release steam, remove lid.
+9. If adding beans, stir in canned beans. Turn pressure cooker to saute setting, and heat for 5-10 minutes.
+