- 2 dried ancho chillies
- 1 Tbsp olive oil
- 1 onion, diced
- salt and pepper, to taste
- 3 fresh garlic cloves, diced
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 2 lbs leftover smoked beef brisket (or chuck roast), chopped into 1/2 inch pieces
- 14.5 oz can fire roasted diced tomatoes
- 12 oz can roasted red peppers
- 4 cups beef broth
- 1 Tbsp dried oregano
- 7.5 oz can chipotle peppers, adobo sauce only (discard peppers)
- 1 cup dried small red kidney beans
- Bring 2 cups of water to boil in a saucepan. Remove from heat and add in dried ancho chilies. Soak for about 5 minutes to rehydrate. Remove from water and wash away seeds and remove stem and chop into small pieces. Set aside.
- Turn on Instant Pot and set to Saute (high). When display reads “HOT”, add olive oil and diced onion, seasoning with salt and pepper. Cook until softened, then add chopped garlic cloves, smoked paprika and ground cumin. Stir and cook until fragrant, about a minute.
- Add in smoked beef brisket and stir everything together. Cook for about 3 more minutes so that the meat begins to sweat, then add in all remaining ingredients (except cheddar cheese and sour cream). Close lid and make sure pressure valve is set to “sealing”. Set time to Manual (High) and set timer to 50 minutes.
- When timer goes off, preform a quick release. When pressure is released, open lid and stir everything up. If the chili appears watery, simply turn it on Saute mode and and boil while stirring until thick, about 5 minutes or so. Let cool 5 minutes then serve garnished with cheddar cheese and a dollop of sour cream.
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot Chili, Leftover Brisket Recipe, Chili Recipe