Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili

Ingredients

• 3 lb. beef chuck cubes
• 4 tsp. olive oil
• 1 medium onion, chopped into 1/2 inch pieces
• 1 T crushed garlic
• 1 T ground Ancho chile peppers
• 2 tsp. sweet paprika
• 2 tsp. Mexican oregano or oregano
• 1 T ground cumin
• 1/2 cup homemade beef stock or beef broth
• 2 10 oz. cans diced tomatoes with green chiles
• 1 can diced green chiles with juice
• Salt and fresh ground black pepper to taste
• 2 T fresh squeezed lime juice

Directions

1. Cut the excess fat from the chuck roast, then slice the beef into bite-sized pieces. Warm 2 teaspoons of the oil in a large, sturdy frying pan and brown the beef thoroughly. If you’d rather use the Instant Pot, brown the meat there in 2 batches; on the stovetop, you may also need 2 batches if your pan is not roomy enough.
2. As the beef cooks, chop the onion. Add the remaining 2 teaspoons of oil to the Instant Pot, set it to SAUTE on medium heat, and cook the onion until it begins to take on some color. Stir in the crushed garlic, ground Ancho Chile, sweet paprika, Mexican oregano, and ground cumin, and cook for 1 or 2 minutes more.
3. Transfer the browned beef to the Instant Pot. Pour the beef stock into the frying pan to loosen up the browned bits, then add that liquid to the Instant Pot along with the 2 cans of Rotel tomatoes.
4. Secure the lid and cook on HIGH PRESSURE for 15 minutes. When the cooking time ends, let the pressure come down with NATURAL PRESSURE RELEASE.
5. Take off the lid, add 1 can diced green chiles if you’re using them, and stir them into the chili.
6. Look at the consistency, and if you’d like the chili thicker, use SAUTE on low heat and let it simmer until it has reduced and the flavors have come together.
7. Add salt and fresh ground black pepper to taste. Stir in the lime juice, if using.
8. Serve hot, with grated cheese and sour cream available at the table if desired.