Few things can warm up the soul like a big bowl of chili. Come on this journey with us as we get the world’s best chili ready for your kitchen.
- 4 ounces bacon, cut into 1/4-inch dice
- 1 teaspoon canola oil
- 3 pounds beef chuck, cut into 1–1/2 inch pieces
- 1 large onion, diced (about 1–1/2 cups)
- 1/2 cup beer (lager-style, nothing too bitter)
- 3/4 cup chili paste
- 1–1/2 cups beef broth
- 2–3 tablespoons masa harina (depending on how thick you like your chili)
- kosher salt and freshly cracked black pepper.
Set “Sauté” function to high. Cook bacon until the fat is rendered and the bacon is just beginning to crisp. Remove bacon with a slotted spoon, leaving drippings in the insert. (You should have about 2 tablespoons of bacon fat in the pan.)
Season beef cubes all over with FAJITA SEASONING. Add to the multi-cooker insert in small batches and brown on all sides. Remove browned beef cubes to a plate to hold while searing each batch of meat.
Add onions to the insert with 1 teaspoon FAJITA SEASONING and sauté until onions begin to soften for about 5 minutes.
Deglaze the insert with beer, and simmer until reduced, about 3 minutes. Stir in chili paste and beef broth until combined.
Add beef cubes and reserved cooked bacon back into the pot. Stir to coat with the sauce. Place the lid onto the multi-cooker and lock into place with the vent in “sealing” position.
Switch to the pressure cooker function and set it to HIGH pressure for 30 minutes. When finished cooking, let the steam naturally release for 10 minutes, and then quick release the remaining pressure.
Switch the multi-cooker back to the Sauté function. Stir masa harina into the chili until smooth and simmer until thickened. Season to taste with salt.
Serve hot with toppings such as lime wedges, sour cream, shredded cheddar, chopped cilantro, sliced jalapeño, and diced onion.