The flavor of these frizzled, crunchy onions is superior to canned onion rings. They go well with curry butternut squash and pear soup when placed on top of them.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 ½ pounds beef chuck, cut into 1-inch cubes
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons ancho chile powder
- 2 teaspoons Spanish paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon chipotle chile powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 ¼ cups water
- ⅛ cup ground corn chips (Optional)
- ⅛ cup chopped fresh cilantro
- ⅛ cup chopped green onions
Instructions
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
- Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
- Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.
- If you don’t have a pressure cooker, you can still make this chili. Just simmer it on the stovetop until the beef is tender, about 1 1/2 hours.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 279 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Made this to a T, as we like spicy foods. Wow, it was spicy in a very good way. Great flavor! There’s just the 2 of us, so we are looking forward to the leftovers tomorrow, with some homemade tortilla shells. It’s a keeper. After initially sampling it, we then decided to add a can of kidney beans; just a personal preference…thanks for sharing!
This turned out really well did in my instapot for 20 mins was very good
I made this recipe and my family loved it. I browned the meat using the sauté mode on the InstantPot. I also added a can of Bushes Kidney beans in light chili sauce and a can of Bushes Pinto beans In light chili sauce. I added all the other spices except cilantro and oregano. I also didn’t need a thickener, it was thick enough. My family didn’t think it was too spicy. I served it with corn Bread. This recipe is a keeper for a quick weeknight meal.
i liked it, but it was too spicy for my wife, so i had to eat it all myself.
I added 2 cans of crushed tomatoes, (didn’t read directions and already had opened cans…) and just threw in some more spices. It was delicious. Also used sirloin steak that I cut up myself, very tender. This chili has great flavor, different than the classic hamburger and kidney bean chili, I like it and my son said he prefers this one and he was a regular chili fan. Gave 4 of 5 stars, only bc as written it doesn’t make very much.
hands down best chili I ever made. I have an new instant pot which made this a very easy recipe. I followed other comments and cut down on the spices, and it was perfect. For good health I did shred about a cup full of zucchini and added it with the onions and garlic. zucchini adds some good nutrition and fibre from this under rated fruit! It will be my go to chili recipe!
I did like the twenty minute cook time.
Excellent. I used beer in place of the water; otherwise exactly as written. I don’t know what I was expecting but this is so delicious! Yum! And very easy to make.
Browned more like 2 onions and 3.5 lbs of meat in skillet. Added 2 cans tomato paste, 2 cans of small tomato sauce. Cooked it down with the meat. Added spiced to oil in pressure cooker pot and cooked for a few min on stove first stirring seasoning into the oil. Added 2 cups of broth instead of water to scape up seasonings. Then added the meat to that Insta pot. Put Pot back in Pressure cooker unit and after 25 min, very tender and delicious (said my family – I don’t eat meat, but they do). Cooked rice on side. Green paper garnish and sour cream garnish super to “cool off” the spiced nature of this one. Used left over to make yummy sandwiched on good crusty bread, with cheddar cheese, peppery arugula.
Love, love, love this chili!!! I do add a can of chili beans in sauce at the end. We also serve over cut spaghetti noodles, like chili Mac.
This is the first Chef John recipe I haven’t given five stars. I followed the recipe to a T. The chili had some heat, but a really “flat” flavor. Won’t be making it again.
Absolutely delicious…I added chili beans like other reviewers and loved the flavors blending together so well.
Very tasty. I made it in the instant pot.
I followed the recipe exactly the first time. It was a bit hot eating it plain, but after garnishing it with cheese or sour cream it sweetened back to just having a nice kick. When I added all the spices to the onions, garlic, and oil, it got kind of clay-like and I had to add a little more oil. Second time making it I added one can of pinto and one can of kidney beans. I drained the liquid from both cans into a measuring cup, then added water to that to get to the 1.25 cup that the recipe specified. The starchy bean water thickened the broth a bit. I might experiment adding a little cocoa powder or some roasted corn. Will definitely keep this as a base recipe and tweak it according to my mood.
I just would never have used this much ancho but the flavors were awesome. Once again, Chef John rocks
This dish is perfect for a cold winter day. Made a couple changes, mainly lowering the heat index. Added extra tomatoes, sliced carrots and a bag of frozen corn. Topped with shredded cheese and cilantro. If my avocados were ready would have added that. Cooked on the stove top for about 3 hours and it came out perfect! Next time I will try my crockpot. Will keep this one for sure!
What a great recipe! Because I’m whimpy about spicy stuff, I did cut back on the cayenne pepper just a smidge, and added more of the chili powders, I seasoned the cubed meat with salt and pepper, then I used my instant pot and seared the meat in a little olive oil first, then sauteed the onions and garlic, then added the dry seasonings. I set the pot to manual for 15 minutes and then let it natural release for 10 minutes. Turned out really well.
This is the best chili recipe I’ve made so far. I use the instant pot for this. The only thing I changed was to use 1 tsp chili powder and 1/4 tsp cayenne because the original recipe is pretty insane with the chili. I also add 2 cans of diced tomatoes w/green chile and 1 can of pinto and 1 can of kidney beans, drained, because I like beans in my chili. After the 15 minutes cook time, just manually release pressure, season with a little more salt and it’s perfect.
the recipe was easy to follow but it was so spicy it was unedible. I’m going to try to readjust the spices and try again.
5 stars for the basic recipe and pressure-cooker concept. This was awesome! I did sub regular chili powder for the chipotle, and used a bottle of dark lager to deglaze after browning my meat (which I had lightly floured). Thanks for sharing the recipe!
This was so very good! I improvised a little just because I didn’t have the required amount of meat, and held back on a little of the chili powder (used 1 1/2 of the first, and omitted the second as I didn’t have any chipotle chili powder). We like heat, but I knew this was going to be a bit more than we usually enjoy. I added a can of black beans, and we ate it over rice topped with sour cream. I think next time I will plan ahead and have more meat on hand, use all 2 Tbs of chili powder (skipping the chipotle, and adding some home made adobo seasoning) as the rice and sour cream ‘cooled’ it down. The taste was excellent; so satisfying for a fast throw-together meal! Thanks, Chef John!