Ingredients
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4 dried chilies like guajillo or ancho, stemmed and seeded (optional)
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1/2 (7 oz) can chipotle peppers in adobo sauce
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4 cloves garlic
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1 tbsp brown sugar
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4 cups low-sodium beef broth, divided
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4 lbs boneless beef chuck roast
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1 medium onion, chopped
To Serve (optional):
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Shredded cheddar cheese
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Sour cream
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Chopped fresh cilantro
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Chopped jalapenos
Steps
1
Set the Instant Pot® to saute on medium. Add dried chilies (if using) and cook 2 min. per side until toasted and fragrant. Add the chipotle peppers and sauce; cook 3-4 min., stirring occasionally. Add the garlic, brown sugar, and 1 1/2 cups beef broth. Bring to a boil, then reduce to a simmer. Cook 8-10 min. Season with salt and pepper. Let mixture cool slightly, then transfer to a blender. Puree 1-2 min., until smooth. Set aside.
2
While chili mixture is simmers, cut the beef into 2-inch cubes. Season with salt and pepper. Set Instant Pot® to sauté on medium. In batches, add beef to pot. Cook 6–7 min., searing on all sides, until golden brown. Transfer seared beef to a bowl. Repeat with remaining beef.
3
To Instant Pot®, add the onion. Cook 5 min., until softened. Add remaining 2½ cups broth and stir to combine. Return chili mixture and beef to pot. Lock the lid and close the pressure release valve. Set Instant Pot® to pressure cook on high. Cook 70 min., then let naturally release for 20 min.
4
If desired, skim excess fat off chili. Garnish with the cheese, sour cream, cilantro, and jalapeños, as desired.
Tips
For mac & cheese, prepare 1 (28 oz) pkg family-size macaroni & cheese; top with the chili and garnish as desired. For nachos, spread 1 (15 oz) bag corn chips on a parchment-lined sheet pan. Top with chili and 1 (8 oz) bag nacho taco cheese blend. Bake at 425° for 5-10 min. Garnish as desired.
