#chililover

Prep Time 20 min Cook Time 1 hour 20 min Yield 8 servings (3-1/2 qt.)

Ingredients 3 dried ancho or guajillo chiles 1 to 2 cups boiling water 2 tablespoons tomato paste 3 garlic cloves 1/4 cup chili powder 1-1/2 teaspoons smoked paprika 2 teaspoons ground cumin 1 pound ground beef 1-1/2 teaspoons Montreal steak seasoning 2 pounds beef tri-tip roast, cut into 1/2-inch cubes 2 teaspoons salt, divided 2 teaspoons coarsely ground pepper, divided 2 tablespoons canola oil, divided 1 large onion, chopped (about 2 cups) 1 poblano pepper, seeded and chopped 1 teaspoon dried oregano 1-1/2 teaspoons crushed red pepper flakes 3 cups beef stock 1 bottle (12 ounces) beer 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained 1 can (16 ounces) kidney beans, drained 3 tablespoons masa harina Optional: American cheese slices, sour cream, shredded cheddar cheese, diced red onion, sliced jalapenos, cilantro and corn chips

Directions Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth.

In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining 1 teaspoon salt and 1 teaspoon pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa harina and simmer 30-45 minutes longer. Serve with desired toppings.

A hearty and flavorful chili with a kick of spice, perfect for a comforting meal. The Instant Pot makes it quick and easy!

Ingredients: 1 lb boneless, skinless chicken breast, diced. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup frozen corn. 4 cups chicken broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. Chopped cilantro and shredded cheese for garnish.

Instructions: Set Instant Pot to saut mode and heat olive oil. Add diced chicken and cook until browned. Add diced onion and garlic, saut until softened. Add chili powder, cumin, paprika, salt, and pepper. Stir well. Pour in chicken broth, black beans, kidney beans, diced tomatoes, and frozen corn. Mix thoroughly. Close the Instant Pot lid and set to manual high pressure for 10 minutes. Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Serve hot, garnished with chopped cilantro and shredded cheese. Enjoy your spicy chicken chili!

Prep Time: 15 minutes

Cook Time: 20 minutes