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, gluten-free, and South Beach Diet phase one. And this can even be Paleo if you skip the optional cheese and sour cream toppings. Use the Diet-Type Index to 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
This Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili is a recipe I came up with several years ago when a reader requested a low-carb all beef chili. Jake and I loved this beefy chili when we tested the recipe, but the original photos were kind of so-so, and the recipe never became much of a hit. Then recently I bought one of those two-packs chuck roasts from Costco and decided to use one of them to update the photos for this tasty chili and see if I could entice a few more people to try it!
When I first made this all beef chili it was long before the Instant Pot was a thing, and I made in a Cuisinart electric pressure cooker. That worked perfectly well, and if you haven’t taken the Instant Pot plunge yet, you can certainly 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.) Of course, now that I have officially become an Instant Pot fan, I used my 6-Quart Instant Pot to make the chili this time.
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 cooked I used the Instant Pot to brown the onions and then cook them a bit with the garlic, and spices. I also used Ro-Tel Tomatoes and canned green chiles to give this chili plenty of heat, but you can definitely use plain tomatoes or reduce the amount of Ancho Chile powder if you want it less spicy. Please do eat this chili with grated cheese and sour cream if you like that kind of topping on your chili; hope you enjoy!
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.) Heat the oil in a large frying pan and brown the beef cubes very well. (You may need to do that in two batches if you don’t have a large frying pan. Brown the beef in the Instant Pot in two batches if you prefer.)
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 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 of Pressure Cooker or Instant Pot Recipes! I first made this low-carb all beef chili recipe in my Cuisinart Electric Pressure Cooker but when I made it again to get better photos I used my 6 quart Instant Pot. You can also use a stovetop pressure cooker if that’s what you have.
More Low-Carb Ideas for 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
Instant Pot Turkey Breast (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
Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili
- 3 lb. beef chuck cubes (start with a chuck roast that’s about 3 1/2 pounds, trim the fat and cut up)
- 2 tsp. + 2 tsp. olive oil
- 1 very large onion, chopped into 1/2 inch pieces
- 1 T crushed garlic
- 1 T ground Ancho chile peppers
- 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
- 2 cans (10 oz. can) diced tomatoes with green chiles (I used Rotel. You will need to simmer longer at the end if you use larger cans of tomatoes.)
- 1 can (4 oz.) diced green chiles with juice (Anaheim chiles, this is probably optional but good)
- salt and fresh ground black pepper to taste
- 2 T fresh squeezed lime juice (optional, I used my fresh-frozen lime juice)
- grated Mexican cheese blend for serving (optional)
- sour cream for serving (optional)
- 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) an 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.
This recipe adapted from Texas-Style Chili in The Pressure Cooker Cookbookby Tori Ritchie.All images and text ©
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. 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 the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.