*Any beef good for braising can be used here such as short ribs or brisket
Set the instant pot to sauté and put the oil in the bowl
Stir in the poblanos, jalapeno, bell pepper, onion, and garlic
Season the peppers with the cumin, paprika, and salt
Allow them to cook with the lid on, stirring occasionally for about 10 minutes
Pour in the tomato sauce and allow it to bubble
Once bubbling hot, add in the can of fire roasted tomatoes
Pour the mixture into a blender and blend until smooth, set aside
Season the cubed chuck roast then brown it in the instant pot, still set to sauté
Once browned, pour the chili base back into the pot to cover the meat.
Swap the instant pot setting to slow cook on “normal”, for 3 hours
After 3 hours check the meat to see if it is fork tender, if not continue cooking for 30 minutes or until soft
Remove the meat and shred
In a saute pan, brown the hot sausage, then add both the sausage and shredded meat back into the pot.
Cover and cook on “low” for 1 final hour
Enjoy with cilantro, cheese, onion, and sour cream