Ingredients

• 1 tablespoon vegetable oil
• 2.5 pounds beef chuck , cut into 1-inch cubes
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 onion , diced
• 3 cloves garlic , chopped
• 2 tablespoons ancho chile powder
• 2 teaspoons Spanish paprika
• 1 teaspoon ground cumin
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons chipotle chile powder
• 0.25 teaspoons cayenne pepper
• 0.5 teaspoons dried oregano
• 1 , 10 ounce
• 1.25 cups water
• 0.13 cups ground corn chips , Optional
• 0.13 cups chopped fresh cilantro
• 0.13 cups chopped green onions

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
2. 2 Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
3. 3 Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
4. 4 Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

Nutrition per serving