====== Instant Pot Texas Chile con Carne ====== 

Tags: [[dinner]] - [[beef]] - [[Instant Pot]] - [[keto]] - [[chili]] - [[Gluten Free|GF]] - [[GF Beef]] - \\ [[GF dinner]] - [[GF Instant Pot]] - [[GF keto]] - [[GF chili]]\\ 
Active Time: 45 minutes \\ 
Passive Time: 45 minutes + optional overnight rest\\ 
Serves: 6-8 \\

====Description====
Spoon-tender chunks of beef in a rich, complex chili-based stew

====Ingredients====
  *Dried sweet chilies (costeño, new mexico, or choricero): 3, stems and seeds removed
  *Dried small hot chilies (arbol or cascabel): 2, stems and seeds removed
  *Dried rich fruity chilies (ancho, mulatto, negro, or pasilla): 3, stems and seeds removed \\ \\ 
  *Chicken stock: 1.5 qt
  *Canned chipotles in adobo: 2 chilies + 2 tbsp sauce, stems and seeds removed \\ \\ 
  *Beef chuck: 4 lb, trimmed of excess fat, cut into 2 - 3 large steaks
  *Kosher salt: to taste
  *Black pepper: to taste \\ \\ 
  *Neutral oil: 2 tbsp \\ \\ 
  *White onion: 1 large, finely diced \\ \\ 
  *Garlic: 4 medium cloves, minced
  *Ground cinnamon: 1/2 tsp
  *Ground cumin: 1 tbsp
  *Ground allspice: 1/4 tsp
  *Dried oregano: 2 tsp \\ \\ 
  *Fish sauce: 2 tbsp + more to taste (or substitute with soy sauce)
  *Masa harina: 2 - 3 tbsp (optional)
  *Apple cider vinegar: 2 tbsp

====Notes====
  *For best results, chill in fridge overnight and reheat the next day
  *Garnish options: cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas
  *Use tamari instead of fish sauce / soy sauce to make GF

====Instructions====
  -Add dried chilies (not chipotle) to large dutch oven or stock pot, cook dry over medium-high heat stirring frequently until slightly darkened with intense roasted aroma, 2 - 5 minutes. Don't allow to smoke. Alternatively, you can microwave the chilies in 15 second intervals until pliable and toasted-smelling
  -Combine roasted chilies with chicken stock and chipotles in 2 quart microwave safe bowl or cup. Cover with plastic wrap and microwave on high power until gently simmering, about 5 minutes. Set aside
  -Season chuck steaks with salt and pepper. Heat oil over high heat in instant pot until smoking. Add half of the chuck steak to the instant pot in a single layer without moving until deeply browned, about 6 minutes. Flip and brown the second side for a few more minutes, then transfer to cutting board. ONLY COOK HALF OF THE STEAK
  -Add onions to instant pot, stirring frequently until translucent and soft - about 2 minutes
  -Add garlic, cinnamon, cumin, allspice, and oregano to instant pot and stir until fragrant, about 1 minute
  -Add chicken stock mixture to instant pot and bring to simmer
  -Transfer contents of instant pot to blender and puree until smooth (careful not to overfill - work in batches). You can also use an immersion blender directly in the instant pot. Transfer puree back to instant pot
  -Cut both the raw and browned chuck steaks into 1.5 - 2 inch pieces and add to instant pot
  -Cook on high pressure for 30 minutes, then quick release
  -Stir in fish sauce (or soy sauce), masa harina (if using), and vinegar. Simmer until desired thickness is reached, about 5 minutes. Season to taste with salt and more fish sauce
  -Serve garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired

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