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

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

    Main Dish

  • Cusine



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 4 oz. can diced green chiles with juice

salt and fresh ground black pepper to taste

2 T fresh squeezed lime juice


Trim away the fat from the chuck roast and cut the meat into bite-sized pieces.   Heat two teaspoons of the oil in a large heavy frying pan and brown the meat well. While meat browns, chop the onion. Heat the other 2 teaspoons of oil in the Instant Pot on SAUTE, medium heat, and cook the onion until it's starting to get browned.   Add the crushed garlic, ground Ancho Chile, sweet paprika, Mexican oregano, and ground cumin and cook a minute or two more. Add the browned meat to the Instant Pot, then deglaze the pan with the beef stock and add to Instant Pot along with the 2 cans of Rotel tomatoes. Lock the lid at set to HIGH PRESSURE 15 minutes. Use NATURAL PRESSURE RELEASE when the pressure cooker switches off. Remove the lid and add 1 can diced green chiles and stir it into the chili. Check the thickness of the chili and if you want it thicker use SAUTE, low heat and simmer until chili is thickened and flavors are combined. Season to taste with salt and fresh ground black pepper.   Stir in lime juice . Serve hot, with grated cheese and sour cream to add at the table if desired.