INSTANT POT CHILI COOK OFF ENJOY DAN:

           DRIFTWOOD DRIVE INSTANT POT COOK OFF by CHEF DAN:

Serves 8

INGREDIENTS:

3 dried ancho chilies

1-2-cups boiling water

2 tablespoons tomato paste

4 garlic cloves, smashed

3 tablespoons EACH chili powder and chipotle powder

2 teaspoons EACH smoked paprika, and ground cumin

2 tablespoons olive oil

1-pound ground beef

2-1/2-pounds beef tri trip roast, cut into big chunks

1-1/2-teaspoons instant coffee and dark coco powder

2 teaspoon EACH sea salt and freshly ground black pepper

2 tablespoons olive oil, divided

1 onion, chopped

2 blackened poblano pepper, chopped

1-1/2-teaspoon EACH dried oregano and red pepper flakes

1-(12 Oz) stout beer

2 (14 Oz) cans fire roasted tomatoes, undrained

1-(16 Oz) can pinto beans

3-tablespoons masa harina

DIRECTIONS:

1.   Combine chilies in boiling water to cover, let stand 20 minutes.

2.   Remove and discard stems save some seeds, reserving 1/3-cup soaking liquid.

3.   Process chilies, tomato paste, garlic and reserved liquid and puree until smooth.

4.   Set aside.

5.   Press the Saute button on Instant Pot, add oil, ground beef and cubes of meat.

6.   Cook until browned, about 12 minutes.

7.   Add all remaining ingredients, mix well, cover and lock the lid.

8.   Press the “Keep Warm/Cancel” button on the Instant Pot.

9.   Then press “Meat/Stew” button to begin the pressure cooking.

10  It will automatic set for 35 minutes.

11  Make sure the steam value is closed.

12  Once the chili is done, Instant Pot will automatically switch to the “Keep Warm” mode.

13  Allow the pressure to release naturally.

ENJOY DAN:                                           SING SONGS AND FEED THE BIRDS!!