Instant Pot Steak Chili

Instant Pot Steak Chili

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.


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  • 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.

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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.


Texas Style Chili

We recently got back from a trip celebrating our 30 anniversary, had a great time twirling, sipping and spitting wines from Napa to Sonoma. we were befriended by two great ladies, sister in laws,  one was I believe 76 and the other 87 and a hot shit. Phyllis was from Texas and on one excursion we were tasting some local chili and she mumbled beans we don’t put beans in chili in Texas.  Well my wife was inspired and it was not long, this last weekend that I was confronted with another do you think you can make this. The first thing I noticed was brisket and I was sold, I love brisket and have a lot of different recipes take a look at them if you have a chance. I actually just had some for lunch, I love the way the different heats from the chilies come out as you eat.



  • 3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes (I really trimmed most of the fat off the brisket)
  • 1 pound beef stew meat
  • 2 teaspoons freshly ground black pepper, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 5 teaspoons canola oil, divided
  • 4 cups chopped yellow onion
  • 2 tablespoons dried oregano
  • 1 1/2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 6 garlic cloves, finely chopped
  • 2 dried bay leaves
  • 1 dried ancho chile, seeded
  • 1 (6-ounce) can unsalted tomato paste
  • 4 1/2 cups water, divided
  • 1 (12-ounce) lager beer (such as Shiner)
  • 5 tablespoons masa harina
  • 2 teaspoons hot sauce (such as Tabasco)
  • 1/2 cup chopped green onions


1. Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.


2. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer.

combine bring to simmer cover

Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.