Instant Pot All-Beef Ancho and Anaheim Chili (Video)
Instant Pot All-Beef Ancho and Anaheim Chili is a delicious option for a beefy chili recipe that’s low-carb, Keto, and gluten-free.
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 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!
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 and Keto chili recipes check out Amazing Low-Carb and Keto Chili Recipes.
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 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.)
What ingredients do you need for this recipe?
- beef chuck roast
- olive oil
- crushed garlic
- ground Ancho chile (affiliate link)
- Szeged Sweet Paprika (affiliate link)
- Mexican Oregano (affiliate link) or oregano
- ground cumin (affiliate link)
- homemade beef stock or beef broth
- diced tomatoes with green chiles (See notes)
- canned diced green chiles (affiliate link)
- salt and fresh ground black pepper to taste
- fresh squeezed lime juice (optional, see notes)
How to Make Instant Pot 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 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 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. 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
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
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
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. 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.
Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 14gSaturated Fat: 5gUnsaturated Fat: 9gCholesterol: 168mgSodium: 634mgCarbohydrates: 5.5gFiber: 1gSugar: 6gProtein: 57g
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.
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 the Chili Recipes to 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.