Tags: dinner - beef - Instant Pot - keto - chili - 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

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

• 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

• 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

1. 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
2. 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
3. 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
4. Add onions to instant pot, stirring frequently until translucent and soft - about 2 minutes
5. Add garlic, cinnamon, cumin, allspice, and oregano to instant pot and stir until fragrant, about 1 minute
6. Add chicken stock mixture to instant pot and bring to simmer
7. 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
8. Cut both the raw and browned chuck steaks into 1.5 - 2 inch pieces and add to instant pot
9. Cook on high pressure for 30 minutes, then quick release
10. 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
11. Serve garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired