Chili con Carne is one of those things you see on old school Mexican restaurant menus. It’s a mixture of beef and onions cooked down in a dried chili sauce with tons of robust flavors. The chili’s you use in this recipe are quite important because that’s what gives this dish its authentic Mexican taste.
I prefer a combination of two dried chili’s either Guajillo, Pasilla’s or New Mexico to create just the right amount of heat without it becoming too spicy. Sometimes when people say, “spice” they automatically think spicy and that’s not what I’m talking about in this recipe. Spice or heat comes from fresh chili’s seeds and membrane. When chilies are dried and roasted, it sweetens them slightly and they become a gentle giant in the hot and spicy category.
In this bowl of chili, the sauce is what keeps you coming back for more – it’s rich tomato broth has earthy depth, probably the best bowl of chili you have ever had, except not a bean in sight. Beans in this dish would just get in the way of the beef and that’s not what I was aiming for here. Using the Instant Pot just speeds up the process, you can make this meal in 45 minutes or so – about half the time it would take to cook it on the stove top. I love to top my bowl with sliced avocado, a smattering of shredded cheese and a wedge of lime, yum.
2 pounds chuck roast, diced
1 dried Guajillo chili
1 dried Pasilla chili
1 white onion, diced
1 clove garlic, minced
4 ounces pancetta, diced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
14 ounces diced tomatoes
4 ounces light beer
1/4 cup masa harina
1 avocado, sliced
1 lime, sliced into wedges
1/2 cup shredded cheddar cheese
1. Press Saute’ on Instant Pot and place both dried chilies in the bottom. Let toast for 3 minutes a side. Remove and let cool for 2 minutes. Remove seeds and tear into pieces. Place chilies in a grinder and pulverize into a fine powder.
2. Add 3 tablespoons oil to bottom of Instant Pot and add meat in batches, brown on all sides. Remove and set aside.
3. Add onion, garlic and pancetta, saute for 3 minutes. Add freshly ground chili powder, oregano, cumin and salt, stir to combine. Cook for 1 minute. Add beer and tomatoes and stir. Continue to cook for 2 minutes and add meat back into pot, stir. Press Cancel.
4. Place lid on top and press Manuel or Meat, and cook on high for 40 minutes. Vent steam and remove lid. Whisk together masa harina and 1/2 cup of warm water. Stir mixture into chili until combined. Ladle into bowls and top with avocado, cheese and a lime wedge. Enjoy!