Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili (Video)
Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili is a delicious option for chili that’s low-carb, Keto, low-glycemic, and gluten-free. Use theChili Recipesto find more recipes like this one.
Watch the video to see if you might like to make
Instant Pot Low-Carb All Beef Ancho and Anaheim Chili
Today I’m in Austin, Texas at a blogging retreat, so there’s no cooking happening at my house. But since I’m in TEXAS, I thought I’d remind you about thisInstant Pot Low-Carb All-Beef Ancho and Anaheim Chili, because this is a deliciousTexas Chili, without beans! And if you’ve been to Texas you know how serious they are about not having beans in their chili.
This no-bean chili is a recipe I came up with a few years ago when a reader requested a low-carb all beef chili.Jakeand I loved this beefy chili when we tested the recipe, and I’ve enjoyed this recipe many times through the years.
Some Texas-style chili recipes don’t use any tomatoes at all, but I used Ro-Tel Tomatoes and canned green chiles to give this chili plenty of heat! You can definitely use plain tomatoes or reduce the amount of Ancho Chile powder if you want it less spicy. And definitely eat the chili with grated cheese and sour cream if you like that kind of topping on your chili; hope you enjoy!
What Kind of Pressure Cooker did I Use?
I used my6 Quart Instant Pot(affiliate link) to make the chili. If you haven’t taken the Instant Pot plunge yet, you can make this in any type of pressure cooker you have, or even simmer the chili in a pan on the stove if you prefer. (Add a bit more beef stock if you’re cooking on the stove.)
What Makes Texas-Style Chili Great for Low-Carb Diets?
Texas Chiliis unique because it’s made primarily of meat and uses dried chili peppers to add flavor to the chili. It is more like a thick and hearty beef stew than most chili recipes (and sometimes doesn’t even include tomatoes.)
How to Make Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili:
(Scroll down for complete printable recipe with nutritional information.)
- Trim away any large pockets of fan from the beef roast and cut into bite-sized pieces. (You can save those scraps to makehomemade beef stockif you’d like.) The recipe uses about 3 pounds of beef cubes, and I didn’t want to have to brown it in two batches in the Instant Pot, so I browned the meat in a huge frying pan on the stove. (You can use the Instant Pot for that if you don’t mind cooking the meat in two batches.)
- While the meat browns, chop the onion, heat a little oil in the Instant Pot on SAUTE, medium heat, and cook the onion 3-4 minutes or until it’s barely starting to brown.
- Add the crushed garlic, ground Ancho chile powder, sweet paprika, Mexican oregano, and ground cumin and cook a minute or two longer.
- Then add the browned meat, beef stock (deglaze the pan if you browned the beef on the stove), and Ro-Tel or canned tomatoes.
- Lock the lid and set to MANUAL, HIGH pressure, 15 minutes.
- When time is up, use NATURAL PRESSURE RELEASE.
- Stir in the can of diced green chiles (if using) and check the thickness of the chili.
- If you want it a bit thicker, turn to SAUTE, low heat and simmer until the chili has thickened to your liking.
- Stir in the lime juice and season with a little salt and fresh-ground black pepper to taste.
- Serve hot, with grated cheese and sour cream to add at the table if desired.
Love Your Instant Pot?
Check out my growing collection ofPressure Cooker or Instant Pot Recipes!I first made this low-carb all beef chili recipe in myCuisinart Electric Pressure Cookerbut when I made it again to get better photos I used my6 quart Instant Pot. You can also use astovetop pressure cookerif that’s what you have.Find more Pressure Cooker/Slow Cooker Recipes on my other site!
More Low-Carb Dinners from the Instant Pot:
Low-Carb Recipes Photo Index~ Slow Cooker or Pressure Cooker
Instant Pot Chicken Chili Verde(use low-carb tortillas) ~ Two Peas and Their Pod
Instant Pot Low-Carb Loaded Cauliflower Soup~ Kalyn’s Kitchen
即时壶土耳其乳房(don’t thicken the gravy) ~ Crunchy Creamy Sweet
Instant Pot Low-Carb Green Chile Pork Taco Bowl~ Kalyn’s Kitchen
Instant Pot Spaghetti Squash~ Aggie’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category calledWeekend Food Prepto help you find recipes you can prep or cook on the weekend and eat during the week!
- 3 lb. beef chuck cubes (see notes)
- 4 tsp. olive oil
- 1 medium onion, chopped into 1/2 inch pieces
- 1 T crushed garlic
- 1 T ground Ancho chile peppers (see note)
- 2 tsp. sweet paprika
- 2 tsp. Mexican oregano or oregano
- 1 T ground cumin (or less if you're not a big cumin fan)
- 1/2 cup homemade beef stock or beef broth (see note)
- 2 10盎司罐蕃茄丁绿色辣椒(See notes)
- 1 4 oz. can diced green chiles with juice (This is probably optional but good)
- salt and fresh ground black pepper to taste
- 2 T fresh squeezed lime juice (optional, see notes)
- Trim away the fat from the chuck roast and cut the meat into bite-sized pieces. (I save the scraps to makehomemade beef stock.)
- Heat two teaspoons of the oil in a large heavy frying pan and brown the meat well. (If you prefer you can brown the meat in the Instant Pot in two batches. You may need to do this in two batches on the stove as well if your frying pan isn't large enough.)
- While meat browns, chop the onion. Heat the other 2 teaspoons of oil in the Instant Pot on SAUTE, medium heat, and cook the onion until it's starting to get browned. Add the crushed garlic, ground Ancho Chile, sweet paprika, Mexican oregano, and ground cumin and cook a minute or two more.
- Add the browned meat to the Instant Pot, then deglaze the pan with the beef stock and add to Instant Pot along with the 2 cans of Rotel tomatoes.
- Lock the lid at set to HIGH PRESSURE 15 minutes. Use NATURAL PRESSURE RELEASE when the pressure cooker switches off.
- Remove the lid and add 1 can diced green chiles (if using) and stir it into the chili.
- Check the thickness of the chili and if you want it thicker use SAUTE, low heat and simmer until chili is thickened and flavors are combined.
- Season to taste with salt and fresh ground black pepper. Stir in lime juice (if using).
- Serve hot, with grated cheese and sour cream to add at the table if desired.
Start with a chuck roast that's about 3 1/2 pounds, trim the fat and cut up into bite-sized pieces. I usedground Ancho chile(affiliate link), but use any chili powder you like. I like to usehomemade beef stockandRo-Tel Tomatoes(affiliate link) with green chiles for this recipe. You will need to simmer longer at the end if you use larger cans of tomatoes. I used myfresh-frozen lime juice
Nutritional information does not include the optional cheese and sour cream.
This recipe adapted from Texas-Style Chili inThe Pressure Cooker Cookbook(affiliate link) by Tori Ritchie.
Amount Per Serving: Calories:400 Total Fat:14g Saturated Fat:5g Unsaturated Fat:9g 胆固醇:168mg Sodium:634mg Carbohydrates:5.5g Fiber:1g Sugar:6g Protein:57g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Historical Notes for this Recipe:
I first posted this recipe March 26, 2014. It has been enjoyed many times since then and the recipe was last updated February 26, 2020.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This chili would be suitable for most any low-carb or low-glycemic eating plan or any phase of the South Beach Diet. If you’re following the original South Beach Diet, remember the South Beach guideline about meat with less than 10% fat when you’re trimming the meat, and low-fat cheese and low-fat sour cream is recommended by South Beach. For other low-carb diets use full-fat cheese and dairy and don’t worry quite so much about trimming the meat.
Find More Recipes Like This One:
Use theyabo亚博app photo index pages to find more recipes suitable for a specific eating plan. You might also like toFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there.