Equipment:
I made this chili in my Cuisinart Electric Pressure Cooker, but you can definitely use the Instant Pot or a stovetop pressure cooker if that's what you have.
Ingredients:3 lb. beef chuck cubes (start with a chuck roast that's about 3 1/2 pounds, trim the fat and cut up)
2 tsp. + 2 tsp. olive oil
1 very large onion, chopped into 1/2 inch pieces
1 T crushed garlic
2 T ground Ancho chile peppers
2 tsp. sweet paprika
2 tsp. Mexican oregano
1 T ground cumin (or less if you're not a big cumin fan)
1/2 cup homemade beef stock or beef broth
2 cans (10 oz. can) diced tomatoes with green chiles (I used Rotel.)
1 can (4 oz.) diced green chiles with juice (Anaheim chiles)
salt and fresh-ground black pepper to taste
2 T fresh squeezed lime juice (optional, I used my fresh-frozen lime juice)
grated Mexican cheese blend for serving (optional)
reduced-fat sour cream for serving (optional)
Instructions:
Trim away the fat from the chuck roast and cut the meat into bite-sized pieces. (I save the scraps to make homemade beef stock.) Heat two teaspoons of the oil in a large heavy frying pan and brown the meat well on one side only; then add to the pressure cooker. (You may need to do this in two or even three batches if your frying pan isn't large enough.)
Heat the other 2 teaspoons of oil and cook the onion until it's starting to get browned, about 4-5 minutes. Add the crushed garlic, ground Ancho Chile, sweet paprika, Mexican oregano, and ground cumin and cook a minute or two more. Add the spices to the pressure cooker, then deglaze the pan with the beef stock and add to pressure cooker along with the 2 cans of Rotel tomatoes.
Set or bring to high pressure and cook 15 minutes, letting pressure release naturally when the pressure cooker switches off (or when you turn it off if using stove-top pressure cooker.) Remove the lid and add 1 can diced green chiles and stir it into the chili. Simmer on low heat until chili is thickened and flavors are combined, about 20-30 minutes. Season to taste with salt and fresh-ground black pepper. Stir in lime juice (if using). Serve hot, with grated cheese and sour cream to add at the table if desired.
This printable recipe from KalynsKitchen.com.
