Cocoa-infused Mexican beef stew (Print Version)
# Ingredients:
01 -
1 Tbsp olive oil
02 -
1.5 lb. ground beef 80% lean
03 -
1 onion, chopped
04 -
4 cloves garlic, minced
05 -
28 oz diced tomatoes with green chile
06 -
14 oz pinto beans, drained
07 -
2 C. beef broth
08 -
1/2 C. salsa medium
09 -
2 Tbsp baking cocoa, unsweetened
10 -
1 Tbsp chili powder
11 -
2 tsp smoked paprika
12 -
2 tsp cumin
13 -
1 tsp salt or more to taste
14 -
2 tsp chipotle chili powder
15 -
1/4 tsp ground cinnamon
16 -
1/4 C. chopped fresh cilantro plus more for garnish
→ Garnish
17 -
Mexican crema
18 -
Fresh mozzarella cheese
# Instructions:
01 -
In your Instant Pot, saute your ground beef in the olive oil until browned. Add in your garlic and onions towards the end and cook until soft.
02 -
Turn off the saute feature, and add your diced tomatoes, pinto beans, beef broth, salsa, cocoa, chili powder, paprika, cumin, chili powder, cinnamon and salt.
03 -
Give the pot a stir, then place the cover on the Instant Pot and seal the valve. Push manual (high) and set the timer for 5 minutes.
04 -
Once the timer beeps finished, carefully release the pressure and determine if you need more salt. Add your cilantro and ladle into bowls - garnish with fresh mozzarella, additional cilantro and Mexican crema.
# Notes:
01 -
Stove Top variation: Use your dutch oven to brown your ground beef in olive oil until browned. Add your garlic and onion towards the end. Add the tomatoes, broth, salsa, and spices (except cilantro) and bring to a boil - reduce the heat to simmer for 15 minutes until the flavors combine. Add your cilantro, and garnish with additional cilantro, mozzarella cheese and crema before serving.