CONTENTS
New Mexico Chiles, Sweet Paprika, Cumin, Garlic Powder, Oregano, Smoked Applewood Flaked Salt, Coriander, Kosher Salt, Ancho Chile Powder, Chipotle Chile Powder, Thyme, Black Pepper, Bay Leaves, Mustard, Cayenne Pepper
PRESSURE COOKER RECIPE
INGREDIENTS
2 1/2 lbs beef chuck, cut into large cubes
Kosher salt and ground black pepper
2 tbsp vegetable oil
1 medium onion, chopped
2 celery ribs, chopped
1 yellow bell pepper, seeded and chopped
2 tbsp tomato paste
Ani™ Beef & Bean Chili Spice Pack
1 tbsp hot sauce (optional)
1 cup beef broth
1 can diced tomatoes, 28 oz
2 cans kidney beans, 15 1/2 oz each (thoroughly drained, but not rinsed)
Shredded cheese, sour cream, sliced scallions for serving (optional)
DIRECTIONS
Heat up the pressure cooker using the Sauté setting.
While the pressure cooker is heating up, prepare the ingredients by cutting, chopping and measuring as listed above.
Season the beef cubes with salt and pepper.
When the display reads hot, add the oil.
Brown the beef cubes in batches, removing to a medium bowl as you go.
Add the onion, celery and bell pepper. Sauté 2–3 minutes, stirring occasionally, until the vegetables are softened.
Add the tomato paste, Ani™ Beef & Bean Chili Spice Pack, and hot sauce (if desired). Stir to combine.
Add the beef broth and tomatoes.
With a wooden spoon, deglaze the insert by scraping up any of the browned spices off of the bottom.
Press Cancel to stop the Sauté mode.
Add the beef cubes and any accumulated juices back to the pressure cooker. Stir to combine.
Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 20 minutes.
When completed, do a quick pressure release and open the pressure cooker.
If it isn't already, set your pressure cooker to Keep Warm.
Add the kidney beans to the chili and stir to combine.
Serve, topped with any toppings.
SLOW COOKER RECIPE
INGREDIENTS
2 1/2 lbs beef chuck, cut into large cubes
Kosher salt and ground black pepper
2 tbsp vegetable oil
1 medium onion, chopped
2 celery ribs, chopped
1 yellow bell pepper, seeded and chopped
2 tbsp tomato paste
Ani™ Beef & Bean Chili Spice Pack
1 tbsp hot sauce (optional)
1 cup beef broth
1 can diced tomatoes, 28 oz
2 cans kidney beans, 15 1/2 oz each (thoroughly drained, but not rinsed)
Shredded cheese, sour cream, sliced scallions for serving (optional)
DIRECTIONS
Season beef cubes with salt and pepper.
Heat a large sauté pan on your stove over medium high heat. When warm, add the oil.
Brown the beef cubes in batches, placing them in your slow cooker as you go.
Add the onion, celery and yellow pepper, to the pan and cook ~2-3 minutes until the onion is translucent and the pepper is softened.
Add tomato paste, Ani™ Beef & Bean Chili Spice Pack, and up to 1 Tbsp of hot sauce (if desired). Stir to combine.
Add the beef broth and canned diced tomatoes, with their juices, to the pan.
Add the contents of the pan to the slow cooker over the beef cubes, and stir to combine.
Slow cook on high for 4 hours, until the beef is nice and tender.
Add the beans, and then cook for an additional 10 minutes to warm through.
Serve, topped with any toppings you like.