Beef Chuck Chili

by

Chloe Harris

Posted April 5, 2022 (Last updated May 4, 2022)

Serves

4

Total Time

1hrs 40mins

Calories

472

With juicy, tender chunks of beef in a deep, spicy and smoky sauce, this Beef Chuck Chili makes the ultimate family feast. Ready in over an hour in your Instant Pot Pro Plus.

Serve the chili over cooked rice w...

recipe-image
    Ingredients

  • Lime icon
    Lime2juice of
  • Garlic clove icon
    Garlic clove2crushed
  • Canned red kidney beans icon
    Canned red kidney beans290 grinsed, drained
  • Red onion icon
    Red onion1finely sliced
  • Cilantro icon
    Cilantroas neededtorn
  • Cheddar cheese icon
    Cheddar cheeseas neededgrated
  • Onion icon
    Onion1diced
  • Chuck roast icon
    Chuck roast750 gcut into chunks
  • Olive oil icon
    Olive oil2 tablespoons
  • Canned tomatoes icon
    Canned tomatoes400 g
  • Beef stock cube icon
    Beef stock cube1
  • Water icon
    Water100 ml
  • Salt icon
    Salt1 ½ teaspoons
  • Sour cream icon
    Sour creamas needed
  • Ground cumin icon
    Ground cumin1 tablespoon
  • Ground coriander icon
    Ground coriander1 tablespoon
  • Chipotle chili powder icon
    Chipotle chili powder2 teaspoons
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder1 tablespoon
  • Sugar icon
    Sugar2 teaspoons
  • White rice icon
    White riceas needed
    Method

  • 1. Add olive oil to the inner pot
  • 2. Pre-heat inner pot on Sauté
  • 3. When the Instant Pot Pro Plus has finished preheating, add the onions to the inner pot
  • 4. Sauté the onions while stirring for 2 mins or until onions have softened
  • 5. Add the beef chuck chunks to softened onions and brown the beef for 1-2 mins on each side
  • 6. Add the remaining oil, spices, sugar and salt, and mix for 30 seconds
  • 7. Add the juice of 1 lime to deglaze the bottom of the pot
  • 8. Add the tinned tomatoes, garlic, stock cube, kidney beans and water. Mix to combine and melt the stock cube
  • 9. Secure the lid onto the Instant Pot Pro Plus
  • 10. Pressure cook 40 mins on Max, then allow for Natural Release 10 min, then Quick Release the remaining pressure
  • 11. While the Instant Pot Pro Plus is doing its magic make the pickled onions
  • 12. Add the onion slices, salt and lime juice to a jar or Tupperware
  • 13. Add the lid on top, shake and leave on the counter to quick pickle
  • 14. Cook rice according to package instructions
  • 15. Serve the chilli over the cooked rice with some sour cream, pickled onions, torn cilantro and grated cheddar

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