Like most I cook pretty much the same things over and over with small changes here and there. I was in a rut, sort of and wanted something different. I had some wholefoods stew meat in the freezer and had recently cooked one of my instant pot favorites Thicker Instant Pot Chili so beef stew was not on my list. I remembered the Texas chili I made and said maybe I’ll make a variation of that. I looked at some recipes for ideas and went to work.
- 1 1/3 pounds stew meat, diced into ½ to 3/4-inch cubes – I had a little over 1 pound
- Kosher salt and freshly ground black pepper, to taste
- 1 red onion, diced
- 4 cloves garlic, minced
- Big spoon full of sliced jalapeños for the jar, then minced
- 1 (14.5-ounce) can diced tomatoes
- About a cup of Lyn’s pasta sauce – got to use what’s on hand. (subbed for tomato sauce)
- 2 tablespoons chili powder
- 1 (15-ounce) cans kidney beans, drained and rinsed
- Shredded Monterey Jack cheese, for serving
- Sour Cream, for serving
- Chopped Avocado, for serving
- Season stew meat with salt and pepper, to taste.
- Let sit for about 10-15 minute
- Pat dry with paper towel
- Heat olive oil In Instant pot on sauté
- Add stew meat and sear until browned, about 2 -4 minutes. Add onion, garlic and jalapeno, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1 to 1 ½ cups water.
- Seal the instant pot and choose Chili button set for 30 minutes
- Let natural release
Serve with shredded Monterrey Jack cheese, a dollop of sour cream and avocado maybe corn bread or chips, if desired.
I only had some left over Garlic toast and you got to use what you have, Mike, my son came over to do his taxes and laundry he did not mind at all.
It’s hard to say where the heat came from but I might try less chili powder or jalapeños next time. Mike likes it hot said it was really good. I would like to make it a little thicker just my tastes.