Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili
Try this Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili recipe.
Try this Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili recipe.
- salt and fresh ground black pepper to taste
- 2 tsp. + 2 tsp. olive oil
- sour cream for serving (optional)
- 1/2 cup homemade beef stock or beef broth see note
- 1 can (4 oz.) diced green chiles with juice (anaheim chi this is probably optional but good)
- 3 lb. beef chuck cubes (start with a chuck roast that’s trim the fat and cut up)
- 1 very large onion chopped into 1/2 inch pieces
- 1 t crushed garlic
- 1 t ground ancho chile peppers see note
- 2 tsp. sweet paprika
- 2 tsp. mexican oregano or oregano
- 1 t ground cumin (or less if you’re not a big cumin fa
- 2 cans (10 oz. can) diced tomatoes with green chiles (i u
- 2 t fresh squeezed lime juice (optional i used my fresh-frozen lime juice)
- grated mexican cheese blend for serving (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (1361g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Trim away the fat from the chuck roast and cut the meat into bite-sized pieces.
- Heat two teaspoons of the oil in a large heavy frying pan and brown the meat well.
- While meat browns, chop the onion. Heat the other 2 teaspoons of oil in the Instant Pot on SAUTE, medium heat, and cook the onion until it’s starting to get browned.
- Add the crushed garlic, ground Ancho Chile, sweet paprika, Mexican oregano, and ground cumin and cook a minute or two more.
- Add the browned meat to the Instant Pot, then deglaze the pan with the beef stock and add to Instant Pot along with the 2 cans of Rotel tomatoes.
- Lock the lid at set to HIGH PRESSURE 15 minutes. Use NATURAL PRESSURE RELEASE when the pressure cooker switches off.
- Remove the lid and add 1 can diced green chiles (if using) an stir it into the chili.
- Check the thickness of the chili and if you want it thicker use SAUTE, low heat and simmer until chili is thickened and flavors are combined.
- Season to taste with salt and fresh ground black pepper.
- Stir in lime juice (if using).
- Serve hot, with grated cheese and sour cream to add at the table if desired.
My Go-To Instant Pot Chili: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Juggling work, kids' activities, and a semblance of a social life leaves precious little time for elaborate cooking. That's why I rely heavily on my Instant Pot, a true lifesaver in the kitchen. This Instant Pot low-carb all-beef ancho and Anaheim chili recipe is my absolute favorite—it's quick, flavorful, and satisfying, perfect for a busy weeknight.
The beauty of this chili lies in its simplicity. No need for hours of simmering on the stovetop. The Instant Pot does all the heavy lifting, resulting in a rich and tender chili in a fraction of the time. I love the smoky depth that the ancho chiles bring, perfectly balanced by the subtle sweetness of the Anaheim peppers. The blend of spices creates a complex flavor profile that’s both comforting and exciting. I often adapt this recipe to whatever ingredients I have on hand—sometimes adding kidney beans for a heartier meal or substituting different types of chiles for a unique twist. The flexibility is a huge plus!
Beyond its convenience, this chili is incredibly versatile. It’s fantastic served with a dollop of sour cream and shredded cheese, making it a crowd-pleaser for family dinners or casual get-togethers. I’ve even been known to pack leftovers for lunch the next day—it tastes just as good cold! The low-carb aspect is a bonus for those watching their carb intake, but honestly, the flavor is so amazing that it appeals to everyone in my family, regardless of dietary preferences.
Beyond the Recipe: My Kitchen Musings
Cooking, for me, isn't just about sustenance; it's a form of self-care. It’s a way to unwind after a long day, to connect with my family, and to create something beautiful and delicious from simple ingredients. Even on the busiest of days, finding time to prepare a wholesome meal, like this chili, brings me a sense of accomplishment and peace.
The Instant Pot has revolutionized my cooking experience. It has empowered me to create restaurant-quality meals without sacrificing precious time. It’s a testament to the fact that healthy, flavorful food doesn't have to be complicated or time-consuming. This chili is a perfect example. With minimal effort, you can create a meal that nourishes both body and soul.
Tips for Success:
- Don't skimp on the spices: The flavor profile of this chili heavily relies on the quality and quantity of spices used. Don’t be afraid to experiment with different blends to find your perfect combination.
- Use good quality beef: Investing in a higher quality chuck roast will significantly impact the final flavor of the chili.
- Adjust the thickness: If you prefer a thicker chili, simply simmer it uncovered on the stovetop after pressure cooking until it reaches your desired consistency.
- Get creative with toppings: Beyond sour cream and cheese, consider adding avocado, cilantro, or a squeeze of lime for extra flavor and texture.
This Instant Pot chili isn't just a recipe; it's a symbol of efficiency, deliciousness, and the joy of creating nourishing meals amidst the whirlwind of a busy life. I hope you enjoy it as much as I do!
