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Fire-Roasted Tomato Chili con Carne
FAST: 2 hours
Slow: 8¾ to 9¾ hours
To get the rich, earthy flavor of whole dried chilies without having to toast, soak and puree them, 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
3tablespoons ancho chili powder
2tablespoons chili powder
01Start In a large bowl, stir together both chili powders, the sugar, cumin, oregano and 1 teaspoon salt. Add the beef and toss to coat. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook until lightly browned. Add the garlic and cook until fragrant. Add the tomato paste and cook, stirring, until the paste is browned. Stir in the tomatoes with juices, chilies with sauce and 1 cup water, scraping up any browned bits. Stir in the beef, then distribute in an even layer.