Paleo, Pressure Cooker

Beef Chuck Roast Chili

Posted by dale on

This is a great cold weather recipe.  It is very flavorful, and has a medium ‘heat’ to it.  You can cut the spiciness with a little cheese and sour cream just before serving.

Using an electric pressure cooker (like an InstantPot – I use a Cuisinart CPC-600 and love it!) is a great way to cook fast while retaining all the flavors.  The entire recipe can be made using just the pressure cooker, so you will have very little cleanup when finished.

Ingredients

  • 1 tablespoon olive (or grapeseed) oil
  • 2 1/2 pounds beef chuck, trim fat and cut into 1-inch cubes
  • salt and ground black pepper to taste
  • 1 tablespoon olive (or grapeseed) oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 2 tablespoons ancho chile powder
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1 (10 ounce) can diced tomatoes with green chile peppers (RO*TEL)
  • 1 1/4 cups water
  • 2 tablespoons corn starch (optional)
  • 1/8 cup chopped fresh cilantro
  • 1/8 cup chopped green onions

Directions

  1. Turn on the pressure cooker and set to “Brown“.
  2. Add 1 tablespoon olive oil. Season beef generously with salt and black pepper; place meat in the pressure cooker and cook until brown on all sides, 5 to 10 minutes.  Do not over crowd the pot.  Brown in smaller batches. Transfer to plate and set aside.

    Brown meat in small batches to ensure all pieces get browned evenly
  3. Set pressure cooker to “Sauté“.
  4. Heat 1 tablespoon olive oil. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.

    Sautéed onions with added spices. This smells great!
  5. Lock the lid of your pressure cooker and set the release valve to pressure. Set your pressure cooker to “High Pressure” for 15 minutes. Use the natural pressure release method (do not do a quick release). Ensure that pressure is fully released and remove the lid.
  6. (Optional – I do this to thicken the broth) Set pressure cooker to “Sauté“.  In a small bowl, mix cornstarch with equal amount of water – stir to combine.  Add to simmering chili and stir until slightly thickened.
  7. Garnish with cilantro, green onion (Optional shredded cheese and sour cream)