Instant Pot All-Beef Ancho and Anaheim Chili (Video)
Instant Pot All-Beef Ancho and Anaheim Chili is a delicious option for a beef chili recipe that’s low-carb, Keto, and gluten-free.
PIN this Instant Pot Beef Chili to try it later!
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 this Instant Pot All-Beef Ancho and Anaheim Chili, because this is a delicious Texas 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 beef chili is a recipe I came up with a few years ago when a reader requested a low-carb all beef chili. Jake and 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 ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- beef chuck roast
- Olive Oil (affiliate link)
- crushed garlic or Minced Garlic (affiliate link)
- ground Ancho chile (affiliate link)
- Szeged Sweet Paprika (affiliate link)
- Mexican Oregano (affiliate link) or oregano
- ground cumin (affiliate link)
- homemade beef stock or canned beef broth (affiliate link)
- Ro-Tel Tomatoes (affiliate link), or other canned diced tomatoes with green chiles
- canned diced green chiles (affiliate link)
- salt and fresh ground black pepper to taste
- fresh squeezed lime juice; I used my fresh-frozen lime juice
What Instant Pot did I Use?
I used my 6 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 Beef Chili Great for Low-Carb Diets?
Texas Chili is 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.) And this tasty beef chili is perfect for a low-carb diet.
Want More Options for Tasty Chili?
If you’d like more delicious chili recipes like this one check out Healthy Chili Recipes Your Family Will Love or if you prefer Low-Carb chili check out Amazing Low-Carb and Keto Chili Recipes.
How to Make Instant Pot Beef Chili:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim away any large pockets of fan from the beef roast and cut into bite-sized pieces. (You can save those scraps to make homemade beef stock if 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 (affiliate link)powder, Szeged Sweet Paprika (affiliate link), Mexican Oregano (affiliate link), and ground cumin (affiliate link) 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 Tomatoes (affiliate link) 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 (affiliate link) (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 of Instant Pot Recipes! You can find more Instant Pot or Slow Cooker Recipes on my other site.
More Low-Carb Dinners from the Instant Pot:
- Instant Pot Zuppa Toscana Soup
- Instant Pot Low-Carb Loaded Cauliflower Soup
- Green Chile Pork Taco Bowl
- Low-Carb Instant Pot Pulled Pork
- Instant Pot Low-Carb Ground Beef Cauliflower Soup
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prepto help you find recipes you can prep or cook on the weekend and eat during the week!
Instant Pot All-Beef Ancho and Anaheim Chili
Instant Pot All-Beef Ancho and Anaheim Chili is a delicious option for chili that's low-carb, Keto, low-glycemic, and gluten-free.
- 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 oz. cans diced tomatoes with green chiles (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 make homemade 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 used ground Ancho chile (affiliate link), but use any chili powder you like. I like to use homemade beef stock and Ro-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 my fresh-frozen lime juice
Nutritional information does not include the optional cheese and sour cream.
This recipe adapted from Texas-Style Chili in The Pressure Cooker Cookbook (affiliate link) by Tori Ritchie.
Amount Per Serving: Calories: 400Total Fat: 14gSaturated Fat: 5gUnsaturated Fat: 9gCholesterol: 168mgSodium: 634mgCarbohydrates: 5.5gFiber: 1gSugar: 6gProtein: 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This beef chili would be suitable for low-carb or low-glycemic eating plans or any phase of the original South Beach Diet. If you’re following South Beach, 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 so much about trimming the meat.
Find More Recipes Like This One:
Use the Chili Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
I first posted this recipe in 2014. It has been enjoyed many times since then and the recipe was last updated with more information in 2023.
28 Comments on “Instant Pot All-Beef Ancho and Anaheim Chili (Video)”
Excellent. I used 1 tsp each of chipotle, smoked Serrano, and smoked ancho chili powders and a diced jalapeño that I sautéed with my onion.
Glad to know you enjoyed it!
I made this for dinner tonight as I had a chuck roast that I wanted to use. I made it in my Instant Pot also. Pretty easy, I thought, but a little acidic for my taste. I added a little fine ground cornmeal to take care of the liquid, but that didn’t reduce the acidity. Not sure how I could change it though to reduce it. I will make it again and play with it some. I did bake some cornbread to go with it,, and that worked! Thank you for the recipe!
The two ingredients you might eliminate or reduce are lime juice and tomatoes. That would be my suggestion (although I love lime in chili, but i realize everyone likes different things!)
Hi I’m looking forward to trying this recipe, I’m wondering how long you let the natural pressure release for? My instant pot starts counting up after the initial pressure cooking is complete.
i’ve never timed it, but I would let it natural release at least 20 minutes.
If I were to do this in a crock pot instead, do I just brown everything on stovetop and then cook on low? It looks delicious
I haven’t made this in a slow cooker so I can’t tell exactly how to do it, but it should work. This recipe doesn’t have much stock, so you probably could just make it as written. If you try, I’d love to hear how it works!
Mine turned out really tough. I actually threw it out after one serving which I never do. Perhaps I need to adjust the timing. The flavors were great. Love your recipes.
Sorry to hear that. So many factors affect how long beef takes to get tender, including what cut of meat it is and how big the pieces are. And using natural pressure release is a must for meat.
In addition to the ancho powder, I also added a 1/4 cup of regular chile powder. Sliced 3 lbs. chuck into 1/4″ to 1/2″ pieces, that took the longest part of the process. My dogs loved the scraps. I also added coriander with the cumin. To give it a little kick, I tossed in one chile de arbol. They’re spicy. One could also toss in a jalapeno or serrano to accomplish the spice jolt. It gave up the right amount of spice to about a level 3 on a 10 scale. Very flavorful recipe. Thanks for sharing. It’s a do-over.
Fun hearing how you adapted it! So glad you enjoyed the recipe!
I am definitely putting this on the list for this week.
Have you ever heard of black soy beans? Someone mentioned them to me as a low carb option for chili since they’re so high in fiber. (My in-laws and husband are the type that think beans in chili is blasphemy so I haven’t had the chance to check them out.)
Hope you like it! I have heard of black soy beans but haven’t ever cooked with them.
I made this yesterday. Really good. I couldn’t find ground Ancho Chilis so I just used the chili powder I had. I bought Paprika, don’t know if it was sweet, but I bought it at Spanish grocery, and when I opened it was so surprised at the flavorful smell. I always think of Paprika as being so mild.
I do like the meat at Aldi. I used 2 packages of their Angus Beef stew meat. perfect size and didn’t have to trim. Thanks!
Glad you enjoyed it! I am a huge paprika fan! Utah doesn’t have Aldi, but I’ve heard good things about it.
I have some ground grass-fed beef. Would that work?
I'm guess it will work, but part of the reason for using the pressure cooker is to make the meat tender. Since this is already going to be tender, I'd probably reduce the cooking time.
And I have not actually tried cooking ground beef in the slow cooker so you might want to google it for cooking times.
I'm sure it could be made either on the stove or in a slow cooker, but since I haven't done it that way I couldn't give complete instructions for it. In general though, I would use a slightly less liquid for cooking in the slow cooker, and for cooking on the stove you'd need quite a bit more liquid to replace what evaporates. Love to hear how it works if you try it!
Could I make this in a slow cooker or in a pot on the stove? I supposed the instructions are the same, the cooking time is just extended.
Barbara, I am totally loving it! And glad I have your site for help when I need it.
Looks like a great meal. Glad you're loving your electric pressure cooker!
Lydia, with three pounds of meat, if you browned it in the pressure cooker you'd have to do it in several batches, so I just opted for a big pan.
I'm still so new to pressure cooking, so I have to ask: could you brown the meat, etc., in the pressure cooker? Or doesn't that get it brown enough?
Becky I am loving the electric pressure cooker.
Today's the perfect day to make this since its so grey and about to rain.
I need to try out pressure cooking. 🙂
Jeanette, I have to confess I am loving the electric pressure cooker far more than I thought I would!
Don't you just love how fast the pressure cooks! I love mine. It's actually made me a bit lazy because I know I can throw dinner together in 15-20 minutes if I have to.