Texas-Style Chili

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Ingredients
  • 1 cup canned fire-roasted tomatoes
  • 1 tbsp chopped canned chipotle chile in adobo sauce
  • 2 corn tortillas
  • 1 tbsp vegetable oil
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 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
  • ½ cup water 
  • shredded cheddar cheese or Mexican cheese blend, for serving
Instructions
  • 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 it up with a wooden spoon.
  • Add the chili powder, cumin, salt, and oregano. Cook for about 30 seconds to allow the spices to bloom. Pour in the blended mixture. Rinse the blender with water and add that to the pot.
  • Secure the lid on the pot and close the pressure-release valve. Select Manual/Pressure Cook and set to High Pressure for 10 minutes. When the cooking time ends, let the pot sit undisturbed for 10 minutes, then release any remaining pressure.
  • Stir well to combine and serve with shredded cheese on top, if desired. Enjoy!
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