Ingredients
Scale
- For the Beef & Base:
- 2.5 – 3 lbs Boneless Beef Chuck Roast, trimmed of excess hard fat and cut into 1-inch cubes
- 2 tablespoons Olive Oil or Beef Tallow (for searing)
- 2 large Yellow Onions, chopped (about 2 cups)
- 6–8 cloves Garlic, minced
- 1–2 Jalapeños, minced (seeds removed for less heat, optional)
- 4 cups Beef Broth (low sodium preferred)
- 2 tablespoons Tomato Paste
- 1 tablespoon Apple Cider Vinegar (for a touch of tang)
- 1 teaspoon Liquid Smoke (optional, for an extra smoky layer)
- Salt and freshly ground Black Pepper, to taste
- For the Chile Paste & Spices:
- 4 Ancho Chiles, dried, stems and seeds removed
- 2 Guajillo Chiles, dried, stems and seeds removed
- 2–3 Chile de Árbol, dried, stems and seeds removed (adjust for desired heat)
- 2 cups Hot Water (for rehydrating chiles)
- 2 tablespoons Chili Powder (a good quality, dark blend)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Ground Cumin
- 1 teaspoon Dried Mexican Oregano
- 1/2 teaspoon Cayenne Pepper (optional, for extra heat)
- 1/4 teaspoon Ground Cloves (a secret weapon for depth)
- 1 bay leaf
- For Thickening (Optional Slurry):
- 2 tablespoons Masa Harina (corn flour, not cornmeal)
- 1/4 cup Cold Water or Beef Broth
Instructions
- Prepare the Dried Chiles:
- Wearing gloves if sensitive to chiles, remove the stems and seeds from the Ancho, Guajillo, and Chile de Árbol. Tear them into smaller pieces.
- Place the dried chile pieces in a heatproof bowl and pour 2 cups of hot water over them. Ensure they are submerged (use a small plate to weigh them down if needed). Let them rehydrate for 20-30 minutes until softened.
- Once softened, transfer the chiles and about 1/2 cup of their soaking liquid to a blender. Blend until a smooth paste forms. Add a little more soaking liquid if needed to get the blender going. Set aside. Discard the remaining soaking liquid.
- Sear the Beef:
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Set your Instant Pot to “Sauté” mode on high. Once hot, add 1 tablespoon of olive oil or beef tallow.
- Working in batches to avoid overcrowding (which steams rather than sears), brown the beef cubes on all sides. This takes about 3-5 minutes per batch. Remove the browned beef to a clean plate and set aside. Add the remaining tablespoon of oil if needed for subsequent batches.
- Sauté Aromatics:
- To the now-empty Instant Pot (don’t clean it!), add the chopped onions. Sauté for 5-7 minutes, stirring occasionally, until they soften and become translucent.
- Add the minced garlic and jalapeños (if using). Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Deglaze and Build Flavor Base:
- Pour about 1/2 cup of the beef broth into the pot. Scrape the bottom of the pot with a wooden spoon or spatula to loosen any browned bits (fond). This is crucial for flavor and preventing a “burn” notice.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
- Add the prepared chile paste, chili powder, smoked paprika, ground cumin, dried Mexican oregano, cayenne pepper (if using), and ground cloves. Stir well to combine with the aromatics and cook for 1-2 minutes, until the spices are fragrant.
- Combine and Pressure Cook:
- Return the seared beef (and any accumulated juices) to the Instant Pot.
- Pour in the remaining beef broth, apple cider vinegar, and liquid smoke (if using). Add the bay leaf. Stir everything together to ensure the beef is mostly submerged.
- Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.
- Select “Pressure Cook” (or “Manual”) mode and set the timer for 40 minutes on high pressure.
- Natural Pressure Release (NPR):
- Once the 40-minute cooking cycle is complete, allow the pressure to release naturally for at least 15-20 minutes. This helps the beef remain tender.
- After 15-20 minutes of NPR, carefully perform a quick release for any remaining pressure by moving the steam release valve to the “Venting” position. Be cautious of hot steam.
- Thicken and Finish (Optional):
- Once the pin drops and it’s safe to open, remove the lid. Remove and discard the bay leaf.
- If you prefer a thicker chili, prepare the masa harina slurry. In a small bowl, whisk together the masa harina and cold water (or broth) until smooth.
- Set the Instant Pot to “Sauté” mode on low. Stir in the masa slurry and let the chili simmer for 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste the chili and adjust seasonings as needed. You might want more salt, pepper, or a pinch more cayenne for heat.
- Rest and Serve:
- For the best flavor, let the chili rest for at least 15-20 minutes before serving. The flavors will continue to meld and deepen. It’s even better the next day!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550