Chili and grilled cheese one of my favorite go to lunches. Wouldn’t it be great to make it faster in an Instant Pot instead of 2.5 hours on the stove? This recipe is a bit spicy...can you handle it? Serves 8 Total Time: 1 hour 45 minutes
3 dried New Mexico chilies, stemmed and seeded
2 dried pasilla chilies, stemmed and seeded
2 dried guajillo chilies, stemmed and seeded
2 tablespoons vegetable oil + more if needed
2 1/2 lbs cubed beef stew meat (1”-1 1/2” pieces)
Salt and pepper, to taste
1 onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 cup low-sodium beef broth & 1 cup water
1 corn tortilla, torn
2 tablespoons packed brown sugar
1 tablespoon apple cider vinegar
Toast the chilies in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree. Heat oil in a pot over medium high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat, about 5 minutes, then remove. Add more oil if the pot is dry. Add in the onion with a pinch of salt; cook until softened, 3-5 minutes. Stir in garlic and cumin.
Transfer the meat mixture to the Instant Pot and pour in a cup each of broth and water, the chili purée, tortilla and brown sugar; stir. Cook on high pressure for 30 minutes. Use the manual release for 20 minutes, then release the rest of the pressure. Uncover and switch over to sauté to thicken sauce, 15 to 20 minutes. Stir in the vinegar and season with salt and pepper, to taste. Yum Yum!
You need an Instant Pot to make this recipe.