Texas-Style Chili


  • 1 cup canned fire-roasted tomatoes
  • 1 tbsp chopped canned chipotle chile in adobo sauce
  • 2 Corn tortillas
  • 1 tbsp vegetable oil
  • 1 cup chopped onion
  • 3 garlic cloves
  • 1 lb 90% lean ground beef
  • 3 tsp Mexican red chile powder
  • 2 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 1 tsp dried oregano
  • 1/2 cup Water
  • optional shredded cheddar cheese or Mexican cheese blend
  • In a blender, combine the tomatoes, chipotle chile, and tortillas. Blend until smooth.
  • Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the onion and garlic. Cook, stirring frequently, for 30 seconds. Add the ground beef and break up with a wooden spoon.
  • Add the chile powder, cumin, salt, and oregano. Allow the spices to bloom, about 30 seconds. Add the blender mixture. Rinse the blender using the water, and pour that into the pot.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  • Stir well to combine.
  • Top servings with shredded cheese, if desired.
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