Description

This Instant Pot Cowboy Chili is a hearty, flavorful dish featuring tender beef chuck roast, smoky bacon, and a rich blend of spices including ancho chili powder, cumin, and smoked paprika. Enhanced with unsweetened chocolate for depth and finished with fresh lime juice, this robust chili is cooked quickly and conveniently in the Instant Pot, making it perfect for a satisfying family meal. Garnish with fresh white onions, cilantro, radish, and optional coconut yogurt for a delightful finish.

Ingredients

Scale

For the Chili:

4 pounds beef chuck roast cut into 2-inch cubes
2 teaspoons Diamond Crystal kosher salt (use 1 teaspoon if Morton’s brand)
4 slices bacon cut into ¼-inch pieces
1 medium yellow onion cut into ½-inch dice
2 tablespoons tomato paste
3 tablespoons ancho chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 cup bone broth or chicken broth
1 ounce unsweetened chocolate, shaved
4 garlic cloves, peeled and minced
Juice from ½ small lime
Freshly ground black pepper, to taste

For the Garnish:

½ medium white onion cut into ¼-inch dice
½ cup minced fresh cilantro
½ cup julienned radish
2 limes cut into wedges
Plain full-fat coconut yogurt (optional)

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Instructions

Prepare the Beef: In a large bowl, toss the cubed beef chuck roast with the kosher salt until evenly coated. Set aside to allow the salt to season the meat.
Cook the Bacon: Turn on the sauté function on the Instant Pot and heat the metal insert. Add the sliced bacon pieces and cook, stirring occasionally, until the bacon is evenly browned and crispy. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain.
Sauté Onion and Tomato Paste: Add the diced yellow onion and tomato paste to the hot bacon fat in the Instant Pot. Sauté for 2-3 minutes, stirring frequently, until the onions soften and become translucent.
Prepare the Spice Mixture: While the onions are cooking, mix the ancho chili powder, ground cumin, dried oregano, smoked paprika, and broth together in a small bowl or measuring cup until smooth. Then stir in the shaved unsweetened chocolate until incorporated.
Add Garlic and Spice Mixture: Once the onions are softened, stir in the minced garlic and the prepared chili-chocolate spice mixture. Cook for 1 minute until fragrant, stirring continuously to blend flavors.
Combine Ingredients: Add the salted beef cubes, cooked bacon, and freshly squeezed lime juice to the Instant Pot. Stir well to combine all ingredients thoroughly.
Pressure Cook Chili: Cancel the sauté function. Secure the Instant Pot lid and set it to cook at high pressure for 35 minutes.
Release Pressure: When cooking is complete, allow the pressure to drop naturally for better texture and flavor development. If in a hurry, wait 15 minutes before manually releasing any remaining pressure.
Adjust Seasoning and Garnish: Open the lid and taste the chili. Adjust salt and pepper as needed. Serve topped with diced white onions, minced cilantro, julienned radishes, lime wedges, and optionally a dollop of plain full-fat coconut yogurt for creaminess.

Notes

Use Diamond Crystal kosher salt for best seasoning measurement; if using Morton’s kosher salt, reduce salt quantity by half due to density differences.
The unsweetened chocolate adds rich depth to the chili and balances the spices; do not omit for best flavor.
Natural pressure release after cooking results in more tender meat and better developed flavors.
Garnishes like coconut yogurt are optional but add a creamy contrast to the spicy chili.
This recipe can be adjusted to spiciness preference by varying the ancho chili powder or adding other chili powders.