Hold my Beer Chili is amazing

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4 oz dried chile ancho (57g)

2 cups water (480ml)

2 cloves garlic

7oz can chile chipotle (199g)

1/4 cup olive oil (60ml)

1 large onion, chopped

3 lbs. bone-in beef chuck roast cut into small cubes, bones reserved (1.5kg)

14.5oz can tomatoes, drained (411g)

2 tsp. salt or to taste (8g)

½ tsp. ground black pepper (1g)

¼ tsp. ground cumin (1g)

12oz beer (355ml)

¼ cup dried corn tortilla mix (31g)

Optional Sides: tortilla chips, crackers

Optional toppings: grated cheese, chopped cilantro, chopped onions, avocado


Place chiles in a medium saucepan. Fill the saucepan halfway full with water. Bring the saucepan to a boil and allow the chiles to simmer until soft, about 5 minutes. Drain and discard the water. Remove the stem and seeds. Rinse to remove any extra seeds.

Place the water, garlic, chile chipotle and prepared chile ancho in the container of a blender. Puree until smooth. Set aside.

Using an Instant Pot, heat the olive oil on the “brown” setting. Add the onions and brown for 2-3 minutes. Add the cubes of beef along with the beef bones. Brown until well darkened, about 5-7 minutes.

Add the chile puree along with the canned tomatoes and beer. Season with salt and pepper. Afix Instant Pot lid and set for “stew.” Allow the Instant Pot to run the cooking cycle. Once the Instant Pot has completed the cooking cycle, open the pot. Add the pinto beans (if desired) Stir to combine the ingredients.

Serve warm with optional sides and toppings. Best when made one day in advance of serving.


For stovestop cooking, simply follow the same instructions but cover and simmer for 2 hours. Check every 20 minutes to ensure there is enough liquid for stewing. Add 1/2 cup of liquid such as beer or water as needed.