Braised Beef Chipotle Chili

Makes 4-6 servings

1 tablespoon sea salt
2 1/2 teaspoons smoked paprika
2 teaspoons ancho chili powder
2 teaspoons ground black pepper
1 teaspoon ground coriander
1 (2-3 pound) beef chuck
2 tablespoon olive or avocado oil
1 yellow onion, finely chopped
3 cloves garlic, minced
5 tomatoes on the vine, chopped
3 cups unsalted beef broth
1 chipotle chili, chopped and 1 tablespoon adobo sauce (add an extra chili if you want it a little spicier)
1 (15-ounce) can pinto beans, drained and rinsed
Serve with sour cream, avocado, cheddar or pepper jack cheese, cilantro, pepitas, or tortilla strips

In a small bowl, stir together the salt, paprika, chili powder, pepper, and coriander until combined. Rub the mixture generously over the beef.

In an instant pot, set to “sauté”. When the oil glistens, add the beef and cook for about 4-5 minutes per side until a golden-brown crust forms. Remove the beef from the instant pot. Add the onion and garlic and cook for about 3 minutes or until softened. Add the tomatoes and cook for about 4 minutes or until softened. Add the broth and the chipotle peppers and adobo sauce. Bring to a boil.

Add the beef back into the instant pot. Cancel the “sauté” setting. Close the lid, set to “pressure cook” for 1 hour and 20 minutes (+ 10 minutes if it’s closer to 3 pounds rather than 2).

Once complete. Remove the beef into a bowl and shred it with a fork.

Add the liquid mixture into a blender (in batches if necessary) and blend until just smooth. Add the liquid back into the instant pot. Set on the “saute” setting. Bring to a boil. Add the beef back into the instant pot and stir in the beans. Cook for about 15-20 minutes or until the liquid has thickened.

Serve immediately with the garnishes.