In the mood for a hearty, healthy, Whole30-friendly beef chili recipe packed with cubes of tender chuck roast that you can set and forget in your Instant Pot? Look no further than my Instant Pot Cowboy Chili!
Table of Contents
- An Instant Pot version of a Nomster fave!
- What kind of meat should I use?
- Can I substitute the ancho chile powder with chili powder?
- Can I make this beef chili in a slow cooker or Crockpot?
- Ingredients
- How to make Instant Pot Cowboy Chili
- What do I serve with this chili?
- How do I save leftover chili?
- What are some good leftover-makeovers I can create with this chili?
- Instant Pot Cowboy Chili Recipe
An Instant Pot version of a Nomster fave!
My original recipe for Southwest Cowboy Chili debuted in our first cookbook, Nom Nom Paleo: Food For Humans, and is a longtime Nomster favorite. It’s a comforting no-bean chili with tender chunks of beef enrobed in a smoky, mole-like, bacon-y sauce. The only drawback? The stovetop version takes about 4 hours to make.
But after numerous requests from readers and some diligent tinkering in the kitchen, I finally came up with a variation that cooks in an Instant Pot in about one-third the time!
What kind of meat should I use?
My favorite cut of beef for this recipe is chuck roast ’cause it’s inexpensive and gets fabulously fork-tender no matter if you cook it quickly in a pressure cooker or slowly in a crockpot or dutch oven. Cubed boneless beef short ribs and brisket also work well in this chili recipe. Not a beef-eater? You can substitute cubed pork shoulder and keep the same cooking time and ingredients.
As cheaper and quicker alternatives, I’ve used ground beef, pork, and dark meat turkey with great success—just decrease the cooking time to 15 minutes under high pressure. (Looking for another even easier ground meat chili? Make my Instant Pot Ground Beef Chili!)
Can I substitute the ancho chile powder with chili powder?
Yes…but with reservations. Ancho chile powder is made from dried poblano peppers and is used extensively in traditional Mexican cooking because of its smoky, sweet, and moderately spicy flavor. Chili powder, on the other hand, is a combination of chile peppers and a blend of other spices, so the flavor can change depending on the spice maker. If you have a salt-free chili powder that you love, feel free to use it in place of ancho chili powder, but be forewarned that the final dish probably won’t have the same depth of flavor. Once the chili is done cooking, you may need to adjust the heat with some cayenne pepper.
Can I make this beef chili in a slow cooker or Crockpot?
Yes! Prepare steps 2 through 6 in a large pot on the stovetop and transfer the ingredients to a slow cooker or Crockpot in step 7. Cook on low for 8 to 10 hours.
Ingredients
For the chili:
- Beef chuck roast
- Bacon
- Onion
- Garlic
- Tomato Paste
- Ancho chile powder
- Ground cumin
- Dried oregano
- Smoked paprika
- Bone broth or chicken broth
- Unsweetened chocolate
- Fresh lime juice
- Diamond Crystal kosher salt
- Freshly ground black pepper
For the garnish:
- White onion
- Fresh cilantro
- Radishes
- Limes
- Full-fat coconut yogurt (optional)
How to make Instant Pot Cowboy Chili
In a large bowl, toss the cubed beef with the salt and set aside.
Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon.
Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.
Dump in the onion and tomato paste…
…and sauté until the onions are softened, about 2-3 minutes.
In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup.
Mix until smooth…
…and then stir in the chocolate shavings.
When the onions are softened, stir in the garlic and chili-chocolate mixture.
Cook for 1 minute or until fragrant.
Add the salted beef, cooked bacon, and lime juice. Stir well to combine.
Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes.
When the chili is finished cooking, let the pressure drop naturally. If you’re impatient, wait 15 minutes after the chili is finished cooking before you manually release the pressure.
Taste the stew and season accordingly with salt and pepper. Top the chili with your favorite garnishes, such as white onions and cilantro, radishes, coconut yogurt, and/or lime juice.
What do I serve with this chili?
As with all of my meaty main dishes, I serve this chili with one or two vegetable sides. I suggest a big green salad, roasted broccoli and bacon, fried green plantains, or simple cauliflower fried rice. It also tastes great ladled on top of cooked spaghetti squash or a baked sweet potato! You can garnish the chili with traditional toppings and I’ve suggested a few in my recipe. (Your secret is safe with me if you choose to top it with shredded cheddar cheese and sour cream.)
How do I save leftover chili?
You can store the chili in a sealed container in the fridge for up to 4 days in the fridge or you can freeze it in a sealed container for up to 3 months.
What are some good leftover-makeovers I can create with this chili?
The possibilities are endless! I use the leftover chili to stuff southwestern omelets, paleo meat pies, and lettuce-wrapped tacos. You can also dilute the leftover chili with equal parts bone broth to make a hearty soup, adding baby spinach at the end to squeeze in some extra veggies.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Instant Pot Cowboy Chili
Ingredients
- For the chili:
- 4 pounds beef chuck roast cut into 2-inch cubes
- 2 teaspoons Diamond Crystal kosher salt use 1 teaspoon if Morton’s brand
- 4 slices bacon cut into ¼-inch pieces
- 1 medium yellow onion cut into ½-inch dice
- 2 tablespoons tomato paste
- 3 tablespoons ancho chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 cup bone broth or chicken broth
- 1 ounce unsweetened chocolate shaved
- 4 garlic cloves peeled and minced
- Juice from ½ small lime
- Freshly ground black pepper
- For the garnish:
- ½ medium white onion cut into ¼-inch dice
- ½ cup minced fresh cilantro
- ½ cup julienned radish
- 2 limes cut into wedges
- plain full-fat coconut yogurt optional
Instructions
- In a large bowl, toss the cubed beef with the salt and set aside.
- Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon. Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.
- Dump in the onion and tomato paste and sauté until the onions are softened, about 2-3 minutes.
- In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup. Mix until smooth and then stir in the chocolate shavings.
- When the onions are softened, stir in the garlic and chili-chocolate mixture. Cook for 1 minute or until fragrant.
- Add the salted beef, cooked bacon, and lime juice. Stir well to combine.
- Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes.
- When the chili is finished cooking, let the pressure drop naturally. If you’re impatient, wait 15 minutes after the chili is finished cooking before you manually release the pressure.
- Taste the stew and season accordingly with salt and pepper. Top the chili with your favorite garnishes, such as white onions and cilantro, radishes, coconut yogurt, and/or lime juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What volume of food are you saying is a serving size? A cup?
Or are your measurements by weight?
The recipe makes 8 servings — I’m not sure exactly what volume it is! Maybe 2 cups of food?
I love this recipe so much and since I don’t have an instant pot I am using my slow cooker. I have made it about 4 times since discovering it last Christmas and it is cooking right now. So yummy exactly as written. Leftovers put in omelets by itself or with mushrooms or olives and cheese makes the most delicious omelets I have ever tasted.
Hi! Can this be doubled? Also, if I cut the beef into smaller pieces, what will the cooking time be?
If you double the recipe, you have to make sure your Instant Pot isn’t more than 2/3 full. If you cut the beef into smaller pieces, the cooking time is still pretty much the same because chuck roast needs adequate time under pressure to break down the collagen.
If I don’t have an InstaPot or pressure cooker, what can I do? How can I make this on the stove top?
You can pop it in a covered Dutch oven in a 325 F oven for 3 hours or until tender.
If using crockpot how many cups of broth will I need
Exact instructions for a slow cooker are included in the post!
Would adding finely chopped mushrooms or carrots change the flavor? Looking for more ways to sneaking veggies for my kids. I absolutely love this recipe!
I think you can easily sneak in some finely chopped veggies!
Yummy dish, does not disappoint!
Folks, I just won best in show at a friend’s chili cook-off with this recipe. Over 20ish entries, this was the winner. I don’t even like chili, but this was exceptional. Thanks, Michelle, I opted for your recipe because I’ve LOVED every single one of your others so far. Your recipes are gold. Thank you for what you do.
I made this last night and LOVED the flavor, but it was so soupy! I don’t know what I did wrong. 😕
I made the stovetop version and it was amazing! I was skeptical because there were no beans. Thank you for the excellent recipe!
I really love the flavor as is, but still do like to have beans in my chili. Do you think beans could be added to this recipe and retain its excellent flavor? Or is there not enough liquid to do that?
You can definitely add cooked or canned beans to this stew!