Chili Con Carne
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.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 3tbsp Ancho chili powder
  • 2tbsp chili powder
  • 2tbsp brown sugar(packed) light or dark
  • 2tbsp ground cumin
  • atbsp dried organo
  • 2tsp dried oregano
  • kosher salt
  • 4lbs boneless beef chuck roasttrimmed and cut into 1 inch to 1 1/2 inch chunks
  • 3tbsp grape seed oilor another neutral oil
  • 1 large yellow onionfinely chopped
  • 6 medium garlic clovesfinely chopped
  • 14 1/2oz canned diced fire-roasted tomatoes
  • 4 chipotle chilies in adobo saucefinely chopped, plus 3 tbsp adobo sauce
  • 2cups tortilla chips finely crushed (about 1 cup; see note in description)
  1. 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 a 6-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 and 1 cup water, scraping up any browned bits. Add the beef; stir to combine, then distribute in an even layer.
  2. 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.


    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.
  3. 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.