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Fire-Roasted Tomato Chili con Carne
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
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3tablespoons ancho chili powder
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2tablespoons chili powder
Directions
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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.
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January 15, 2023
Great flavor and spice! With the fast method fairly easy to prep.
Great Chili con Carne!
January 16, 2023
Flavorful
Made this yesterday. Great result with little effort and basic ingredients. It had a great depth of flavor.
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.
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.
March 27, 2024
Beautiful
In the past, I've gone the purists' way and roasted and soaked and pureed multiple kinds of dried chili peppers and honestly this tasted as good in a fifth the time and with a tenth the effort. I used both Penzey's ancho chili powder and the company's medium hot blend and I'm sure the quality and freshness made a big difference, so don't scrimp on good chili powder because this is the core of the dish. I agree with other comments that you should cut back on the tortilla chips for something less gloppy, although you can add some rich beef or chicken stock to thin it out. Actually, I had a leftover half cup of good strong coffee and threw it in and I'm sure gave it more depth of flavor. (You could probably add unsweetened chocolate or a dribble of marmite for umami.) Whatever you add, this chili is an all-around winner.
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