“Cluck & Moo” Chicken and Beef Red Chili

Prep Steps

• 1 lb chuck steak into 1/2-inch cubes {do:cut}
• 1 medium onion {do:dice}
• 8 cloves garlic {do:mince}
• 1 jalapeño, finely {do:mince}
• 1 green bell pepper, finely {do:dice}

Sear the Chicken

In a large Dutch oven over medium-high heat, or in an Instant Pot set to Sauté on high, cook until browned on all sides and cooked through, 6–8 minutes...

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs

Remove from the pot and set aside to shred later.

Sear the Steak

Add to the pot...

• 1 tbsp olive oil
• 1 lb chuck steak, cut into 1/2-inch cubes

Sear 4–5 minutes, until well browned.

The Vegetables

Add to the pot and cook until softened and fragrant...

• 1 medium onion, diced
• 8 cloves garlic, minced
• 1 jalapeño, finely minced
• 1 green bell pepper, finely diced

Simmer

Option: Low & Slow {id:method.stove}

Six to eight hours on the stove, the way it won the cook-off.

Shred the seared thighs with two forks and return them to the pot along with...

• 2 cans (14 oz each) crushed tomatoes
• 6 oz tomato paste
• 4 cups chicken stock
• 2 tbsp chili powder
• 1 tsp cayenne pepper
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp brown sugar
• 2 tsp cocoa powder
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 can (14.5 oz) beef broth
• 1/2 cup sour cream

Cover and simmer low and slow for 6–8 hours. Taste and add more salt if needed.

Note: Make it a day ahead if you can. The flavors really come together overnight.

Option: Instant Pot {id:method.ip, cooktime:-400}

All-day flavor in about an hour and a half.

Press Cancel. Pour in, scraping every browned bit off the bottom of the pot...

• 4 cups chicken stock
• 1 can (14.5 oz) beef broth

Shred the seared thighs with two forks and return them to the pot. Stir in...

• 2 tbsp chili powder
• 1 tsp cayenne pepper
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp brown sugar
• 2 tsp cocoa powder
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}

Spoon on top without stirring...

• 2 cans (14 oz each) crushed tomatoes
• 6 oz tomato paste

Note: Keeping the thick tomatoes on top, off the bottom of the pot, prevents a burn warning.

Lock the lid, set the valve to Sealing and cook on High Pressure for 35 minutes. Let the pressure release naturally for 15 minutes, then quick release the rest. Stir in...

• 1/2 cup sour cream

Note: The sour cream goes in after pressure cooking, so it doesn't curdle. Taste and add more salt if needed.

Note: Make it a day ahead if you can. The flavors really come together overnight.