Potato and Green Pea Curry
Chili Con Carne
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To get the rich, earthy flavor of dried chilies without having to toast, soak and puree whole dried chilies, we use ancho chili powder, which is pure ancho chilies pulverized to a fine consistency. If you can’t find ancho chili powder, increase the regular chili powder (which is a blend of ground chilies and other spices and herbs) to ⅓ cup. We thicken our chili with crushed tortilla chips. The easiest way to crush them is to place them in a zip-close bag, seal the bag and roll with a rolling pin until the chips are finely crushed. Serve the chili with shredded cheddar cheese, pickled jalapeños, sour cream, chopped cilantro and hot sauce, if desired.
| Prep Time | 15 minutes |
| Cook Time | 120 minutes |
| Servings |
6 servings
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Ingredients
- 3 tbsp Ancho chili powder
- 2 tbsp chili powder
- 2 tbsp brown sugar (packed) light or dark
- 2 tbsp ground cumin
- a tbsp dried organo
- 2 tsp dried oregano
- kosher salt
- 4 lbs boneless beef chuck roast trimmed and cut into
1 inch to1 1/2 inch chunks - 3 tbsp grape seed oil or another neutral oil
- 1 large yellow onion finely chopped
- 6 medium garlic cloves finely chopped
- 14 1/2 oz canned diced fire-roasted tomatoes
- 4 chipotle chilies in adobo sauce finely chopped, plus
3 tbsp adobo sauce - 2 cups tortilla chips finely crushed (about
1 cup ; see note in description)
Ingredients
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Instructions
- START: In a large bowl, stir together both chili powders, the sugar, cumin, oregano and
2 tsp salt. Add the beef and toss until evenly coated; set aside. On a6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring, until the tomato paste is well browned, about 3 minutes. Stir in the tomatoes with their juice, the chipotle chilies and adobo sauce and1 cup water, scraping up any browned bits. Add the beef; stir to combine, then distribute in an even layer. - Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 50 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press
Cancel, then care- fully open the pot. -OR- Slow: With the pot still on More/High Sauté, bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 8 to 9 hours; the chili is done when a skewer inserted into a piece of beef meets no resistance. Press Cancel, then carefully open the pot. - FINISH: Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Stir the crushed tortilla chips into the chili. Select More/High Sauté and cook, stirring occasionally, until the chili is lightly thickened, about 5 minutes. Press Cancel to turn off the pot. Let stand for 10 minutes, then taste and season with salt.
Recipe Notes
Don’t be shy about trimming the beef. Chuck is a fat-rich cut, so removing as much fat as possible before cooking helps prevent the chili from becoming greasy. Also, don’t drain the tomatoes before use; their liquid is needed for proper cooking.
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