Peanut Butter Chocolate Chip Shortbread Cookies
1/2 cup unsalted butter, at room temperature (important!)
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup confectioner’s sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips
Cream the butter and the peanut butter together in a stand mixer, with a
hand mixer, or a wooden spoon. Make sure to get the butter and peanut
butter completely combined and creamy. Beat in the vanilla.
Whisk the dry ingredients together and add to the butter mixture. Mix until
the dough comes together and is no longer crumbly.
Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently
pull the dough together and form it into a log. If it is still crumbly, work it with
your hands until it holds together smoothly. Roll it up in the paper, smoothing
the shape as you go. Twist the ends securely and refrigerate for at least a
couple of hours. The log will be about 71/2–8 inches long.
While the dough is chilling, pre-heat the oven to 350F
Slice the log into slices with a sharp knife. Not too thick, not too thin, about
1/3 inch. If a slice crumbles a bit, just smoosh the dough back together.
These don’t have to be perfect disks.
Bake on a parchment or  lined baking sheet at 350F for about 12-14
minutes, depending on how thick your cookies are. The cookies will not be
browned, and they may look undone, but don’t over bake. One of the joys of
shortbread cookies is that they fall apart and melt in your mouth.
Let the cookies cool on the pan for 5 minutes before transferring to a rack.

THE BEST INSTANT POT CHILI by GKT
1 1/2 Tbsp. canola oil
2 lbs. ground beef
4 cloves garlic, minced
1 medium sweet onion, diced
1 red bell pepper, diced
1 poblano chili, minced
3 Tbsp. tomato paste
3 Tbsp. chili powder
2 tsp. smoked paprika
2 tsp. dried oregano
2 tsp. cocoa powder
1 1/2 tsp ground cumin
1 (12 oz) can lager or pilsner beer
1 1/2 c. beef stock
2 (10.75 oz) cans tomato puree
2 (15 oz) cans black beans, drained and rinsed
Salt and pepper, to taste
Set 6-qt. Instant Pot to high saute setting. Heat canola oil; add beef and cook until beef has browned,
about 3-5 minutes, making sure to crumble beef as it cooks. Drain and set aside. Add garlic, onion,
bell pepper and chili to the pot, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato
paste, chili powder, paprika, oregano, cocoa powder and cumin. Stir in beer, scraping any browned
bits from bottom of pot. Stir in beef stock, tomato puree, black beans and ground beef; season with
salt and pepper. Select manual setting; adjust pressure to high, and set time for 18 minutes. When
finished, quick-release pressure.