Chipotle & Coffee Texas-Style Chili
Instant Pot Recipe
Yield: 6
![Chipotle & Coffee Texas-Style Chili [Instant Pot]](https://i.ibb.co/KL52TMd/IMG-6944.jpg "Chipotle & Coffee Texas-Style Chili [Instant Pot]")
Chipotle & Coffee Texas-Style Chili [Instant Pot]
Using strong-brewed coffee gives this spicy, Instant Pot chili a whole lot of depth of flavor — lending just a hint of bitterness to counterbalance the sweet notes of brown sugar and the kick from chipotles in adobo. Serve this with Fritos (the best) and a swirl of cool sour cream for an easy weeknight dinner that tastes even better the next day.
Prep time: 10 MinCook time: 30 Mininactive time: 1 HourTotal time: 1 H & 40 M
Ingredients
- 4 slices thick-cut bacon, sliced into 1/2" pieces
- 2.5 lbs. beef chuck, sliced into 1", bite-sized cubes
- 1/4 c. all-purpose flour
- 1 Tbsp. chili powder
- 1 7 oz. can chipotles in adobo sauce
- 4 garlic cloves, peeled and roughly chopped
- 1 tsp. dried oregano
- 1 tsp. dried cumin
- 1 jalapeño, finely diced (seeds and veins removed)
- 1 medium red onion, finely diced
- 2/3 c. strong-brewed coffee
- 3 Tbsp. dark brown sugar
- 3 c. beef stock
- 2 Tbsp. masa harina
- Kosher salt & black pepper
- Vegetable oil (as needed)
Optional Garnish
- Cilantro
- Sour Cream
- Pickled Red Onion
- Fritos or tortilla chips
- Scallions
- Thinly-sliced jalapeño
Instructions
- Turn Instant Pot to "Sauté" mode on the highest heat and add sliced bacon. Sauté for 5-6 minutes, stirring frequently, or until the bacon is crisp and fat has rendered. Use a slotted spoon to remove to a small plate.
- In a large bowl, whisk together the flour, chili powder, and 2 tsp. kosher salt until combined. Add the cubed beef chuck to the bowl and toss to lightly coat each piece in the seasoned flour.
- Still on "Sauté" mode (highest heat!), sear the cubed and dredged beef in the rendered bacon fat, working in batches. Sear each side for 3-4 minutes or until golden brown, but not cooked through. Remove seared beef to another bowl with a slotted spoon, and repeat until all the beef has been seared. (Note: if there's extra flour in the bottom of your bowl, discard.)
- While the beef cooks, prepare your chile paste. Combine 2 chipotle peppers and 2 Tbsp. adobo sauce (from your can of chipotles) along with the oregano, cumin, and 1/2 tsp. black pepper in the bowl of a food processor. Pulse until nearly smooth, scraping down the sides of the bowl as necessary, and reserve.
- When the beef has been removed from the pot, add your diced jalapeño and red onion to the Instant Pot, along with a splash of vegetable oil, if needed. Sauté for 4-5 minutes, until softened and translucent. Add reserved chile paste and sauté for 1-2 minutes more, until darkened in color and fragrant. Deglaze with brewed coffee, scraping up any browned bits from the bottom as needed.
- Add the brown sugar, beef stock, and reserved beef chuck and bacon to the pot, stirring to combine. Cover, set Instant Pot to "High Pressure" mode for 40 minutes, and make sure the lid is set to "Seal." After cooking, let the pressure release naturally for 20 minutes before manually releasing.
- In a small bowl, use a whisk or fork to combine 1/2 c. of the hot broth with 2 Tbsp. masa harina, until it forms a paste. Slowly pour this paste into the hot chili, while stirring, until the chili has thickened to your liking — use more or less of the masa paste depending on your desired consistency. Taste, and adjust for salt as needed.
- Serve hot, and garnish with any of your faves: thinly-sliced jalapeño, cilantro, Fritos or tortilla chips, and plenty of sour cream.