Ingredients

The following ingredients have 6 Servings
  • 3-4 lb. chuck roast
  • 1 onion (peeled and diced)
  • 1 jalapeños (diced)
  • 1 14.5 canned whole tomatoes
  • 1 15 oz. can crushed tomatoes
  • 1 14.5 beef broth
  • 1 12 oz. beer (recommend a lager beef)
  • spice mix
  • 2 tbsp chili powder
  • 2 tbsp dry mustard
  • 2 tbsp cumin
  • 2 tbsp corn meal
  • 2 tbsp smoked paprika
  • 2 tbsp cocoa powder
  • 2 tsp salt (more to taste at the end of cooking.)

Instruction

  • Prepare the spice mix, mix everything together and set aside
  • Remove any excess fat from the meat, then cube the roast. Place in a large ziplock bag, top with a tablespoon olive oil, then sprinkle the spice mix over the meat, massaging it in well.
  • Peel and dice the onion. Slice the jalapenos in half, removing ribs and seeds if desired, mince. Mince the garlic.
  • Set the pressure cooker to saute, add 2 tablespoon oil and saute the beef in a couple of batches, browning on each side, about 3 minutes per side. Remove all the meat when browned and set aside.
  • If necessary, add additional oil to the pressure cooker and saute the diced onions and jalapenos until soft, about five minutes.
  • Add the garlic and saute another minute. Turn the pressure cooker to off. Pour in the beef and with a wooden spoon, scrape everything off the bottom of the pressure cooker, removing all the browned bits.
  • Now add the remaining ingredients - beef broth, canned tomatoes and pureed tomatoes. Stir well to combine.
  • Place the lid on the pressure cooker, set on manual (high) pressure and set timer to 30 minutes. Set valve to seal.
  • When the timer goes off allow to natural pressure release. Stir well, serve and enjoy!
  • Serve with optional toppings, corn chips, sliced jalapenos, sour cream, lime wedges, sliced radishes, shredded cheese.