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Classic Pot Roast
Texas-Style Chili
| By : |
I’ve included this chili in my Keto Instant Pot Cookbook as well. I try not to repeat recipes, but this one is a repeat chili cook-off champion, and I want you to be a winner—even if it is only at your own dinner table! if it is only at your own dinner table.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup canned fire-roasted tomatoes
- 1 tbsp chopped canned chipotle chile in adobo sauce
- 2 Corn tortillas
- 1 tbsp vegetable oil
- 1 cup chopped onion
- 3 garlic cloves minced
- 1 lb 90% lean ground beef
- 3 tsp Mexican red chile powder
- 2 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1 tsp dried oregano
- 1/2 cup Water
- optional shredded cheddar cheese or Mexican cheese blend
Ingredients
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Instructions
- In a blender, combine the tomatoes, chipotle chile, and tortillas. Blend until smooth.
- Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the onion and garlic. Cook, stirring frequently, for 30 seconds. Add the ground beef and break up with a wooden spoon.
- Add the chile powder, cumin, salt, and oregano. Allow the spices to bloom, about 30 seconds. Add the blender mixture. Rinse the blender using the water, and pour that into the pot.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Stir well to combine.
- Top servings with shredded cheese, if desired.
Recipe Notes
PER SERVING
Calories: 260
Total Fat: 13g
Saturated Fat: 4g
Sodium: 990mg
Carbohydrates: 11g
Fiber: 2g
Sugars: 4g
Protein: 23g
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Do you have to use the chipotle chilis? Any thing else to use so that it is not too spicy?
I am amazed that you cant spell chilli.
Kel-Chili is correct as is chilli. Google it before accusing!
Food burn warning
Add more water to the ingredient list or people wont be too happy with the end result…
I split the chili powder, half was regular Mexican chili powder, the other half was ancho chili powder. Also added 1/4 tsp Cayenne, half tsp of white pepper, 1 tbs Worcestershire sauce, and a cup of strong coffee. I would have loved to have added beans, but my roommate HATES beans of any kind. The chipotle adds such a nice smoky flavor to this, will for sure keep that in future recipes. If looking for less heat I would drop the chili powder by half and see if that calms things down a bit. Don’t remove the chipotle, but maybe try a little less of that also.