2 pounds beef eye of round roast cubed 1 Tbs olive oil 1 white onion chopped 3 cloves garlic minced 1 jalapeno seeded and chopped 2 14.5-ounces diced tomato with green chilies 15 ounces tomato paste 1 Tbs granulated sugar 1 Tbs all purpose flour 1 Tbs chili powder 1/2 tsp Spanish paprika 1/2 tsp cumin 12 ounces light beer I used Oktoberfest, or other light lager 1/2 cup sharp cheddar cheese for topping 2 cups restaurant style tortilla chips for topping 1/2 cup sour cream for topping 1 white onion chopped, for topping
This instant pot no bean beef chili is hearty with chunks of tender beef, a tomato base, and spicy jalapeno.
Cube the meat, chop the onions & garlic, and handle with care when seeding and chopping the jalapeno.
Set IP to sauté & add oil to the bottom. Add cubed meat and brown using tongs to turn the pieces, around 2 minutes.
Turn the IP off. To the beef, add the canned tomatoes, tomato paste, onion, garlic, jalapenos, sugar, flour and spices.
Add beer & stir. Place the lid, lock it & point valve to 'sealed'. Set to the 'meat/stew' for 45 minutes.
Once done, let the pressure down naturally for 15-20 minutes. Turn the valve to 'venting' to release any further steam then open the lid.
Serve with tortilla chips, sharp cheddar cheese, white onion, and sour cream.