"It's all about the Chiles!" This famous chili won the Samsung Austin R&D Center cook-off twice - a feat which has not been repeated, nor ever will be.
* 3 lbs chuck steak "country style ribs"
(or 3 lbs chuck steak cut into large chunks)
* 1 small onion sliced into medium thick half-rings
* 2 Tbsp oil (for browning)
* 1 1/2 cups chopped onion
* 4 cloves chopped garlic
* 2 12oz jars roasted red (bell) peppers
* 1/2 of a 27 oz. can of Hatch (aka Anaheim) peppers.
* 3 ancho dried chilis, stems and seeds removed, soaked in water for 15-20 mins.
* 7.5 oz can of chipotle peppers in adobo sauce
* 1 can diced tomatoes
* 3 Tbsp. Chili powder
* 2 Tbsp. Cumin
* 2 cups beef stock
* 1 27 oz can red kidney beans (optional), drained
Cooking the meat:
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1. Season beef with salt and pepper and brown the outside.
(I did this on the stove rather than in the Instant Pot).
2. Place sliced onion rings in instant pot with meat on top.
Add 2 cups beef stock. Cook on high pressure 35 minutes.
Allow a natural release for 10 min, then manually
release remaining steam.
3. Remove meat and cut or shred into bite sized pieces.
4. Strain liquid and set aside. Discard onions.
Chili Base (while meat is cooking)
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1. Sweat onions and garlic until soft, but not browned.
2. Combine softened onions and garlic, roasted red peppers,
1/2 can hatch peppers, ancho peppers, canned tomatoes,
chili powder, cumin, and chipotles plus adobo in a blender
and puree. (Add a little beef stock or water if needed).
Combine meat and chili base
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1. Pour pureed mixture into pot on stove.
2. Add meat, strained liquid from Instant Pot, and beans (if using).
3. Simmer, stirring occasionally, until warmed through.
1. Jars of Mt. Olive brand roasted red peppers were available at HEB or Walmart.
2. 27 oz. can of "Hatch Whole Green Chilis" was available in the Hispanic foods aisle at Walmart
3. For chili powder, I used HEB's "San Antonio Chili powder" found in the bulk spices section (where the bulk / health foods are).