- 1 tablespoon vegetable oil
- 2 ½ pounds beef chuck, cut into 1-inch cubes
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons ancho chile powder
- 2 teaspoons Spanish paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon chipotle chile powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 ¼ cups water
- ⅛ cup ground corn chips (Optional)
- ⅛ cup chopped fresh cilantro
- ⅛ cup chopped green onions
Directions:
- Step 1: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
- Step 2: Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. 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.
- Step 3: Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
- Step 4: Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.
- Note: If you don’t have a pressure cooker, you can still make this chili. Just simmer it on the stovetop until beef is tender, about 1 1/2 hours.
Nutrition Facts:
Per Serving:
358 calories; Protein 23.9g; Carbohydrates 8.7g; Fat 25.3g; Cholesterol 86mg; Sodium 278.6mg.
