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Instant Pot

Fire-Roasted Tomato Chili con Carne

6 Servings

FAST: 2 hours
Slow: 8¾ to 9¾ hours

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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

6

Servings

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.

FAST: 2 hours
Slow: 8¾ to 9¾ hours

Ingredients

  • 3
    tablespoons ancho chili powder
  • 2
    tablespoons chili powder

Directions

Pardon the interruption

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Reviews
Kathy V.
January 15, 2023
Great flavor and spice! With the fast method fairly easy to prep.
Great Chili con Carne!
Dennis M.
January 16, 2023
Flavorful
Made this yesterday. Great result with little effort and basic ingredients. It had a great depth of flavor.
Gwyn B.
January 21, 2023
Good flavor, super thick.
I made this in my Instantpot, using the fast method. Next time I will back off some of the tortilla chips because it was a little too thick for my husband and me. With the leftovers, I am going to loosen it up a bit with some beef stock and use it in a Texas sized baked potato.
Christopher H.
December 18, 2022
Very spicy
I left out the spices of the pressure cooker after tasting the sauce.
Kellie L.
January 20, 2023
Very good - even without an Instant Pot
I saw this in the Milk Street magazine and bought the ingredients before realizing it was an Instant Pot recipe. I used a pan on the stovetop for the saute portion and then poured into the slow cooker after the bring to boil step. Cooked in about 7 hours on high. I was concerned it might be too spicy for our children, but it was not. We did feel like it was missing something -- we might try adding some sort of pepper chunks (red pepper? poblano?) and/or beans next time.