Skip to main content
LoginSign Up
Chili con Carne

Chili con Carne

By Diane UngerApril 7, 2020

  • Makes
    6 servings
  • Cook Time
    2 hours
  • Slow Cook Time
    8-9 hours
  • Active time plus cooling
    40 minutes active
  • Rating

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.

Tip

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 pressure-cooking.

Ingredients
  • 3

    tablespoons ancho chili powder

  • 2

    tablespoons chili powder

  • 2

    tablespoons packed light or dark brown sugar

  • 2

    tablespoons ground cumin

  • 1

    tablespoon dried oregano

  • Kosher salt

  • 4

    pounds boneless beef chuck roast, trimmed and cut into 1- to 1½ -inch chunks

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    large yellow onion, finely chopped

  • 6

    medium garlic cloves, finely chopped

  • 3

    tablespoons tomato paste

  • 14½

    ounce can diced fire-roasted tomatoes

  • 4

    chipotle chilies in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce

  • 3

    ounces (2 cups) tortilla chips, finely crushed (about 1 cup; see note)

Step 1

In a large bowl, stir together both chili powders, the sugar, cumin, oregano and 2 teaspoons salt. Add the beef and toss until evenly coated; set aside.

On a 6-quart Instant Pot, select More/High Sauté. Add the oil 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 1 cup water, scraping up any browned bits. Add the beef in an even layer.

Step 2

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 to reduce naturally for 20 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard the fat from the surface. 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.