In a large skillet set over medium-high heat, heat the dried chilies for 2 minutes per side, or until they are fragrant. Do not allow the chilies to char!

In a large bowl, add the toasted chilies and cover them with enough boiling water for them to hydrate. Cover the bowl with a towel or food wrap to keep in the heat and steam. Let the chilies soak for 30 minutes, turning the chilies at the halfway mark.

Remove the chilies from the water. Taste the chili water; if it doesn’t taste burnt then reserve 1 cup of the chili water then discard the remaining water.

Cut the chilies in half, then remove and discard the stems and seeds. If you REALLY like a lot of heat then you can keep in some of the stems and seeds.

Place the chilies in a blender or food processor with the remaining ingredients and blend on high until a smooth paste forms. Scrape down the sides of the container. If the paste isn’t smooth enough, add in another tablespoon of plain water.

Transfer the chili paste to a storage bowl and tightly cover it. You can freeze the chili paste for up to 6 months or you can store in the refrigerator for up to 5 days. If you are making the chili the same day, then proceed to the next part of this recipe.

Cut half of the chuck roast into 1.5 inch cubed pieces. Place the cubed pieces into a large bowl. Cut the other half of the chuck roast into large chunks. Using a food processor, pulse the chunks into a coarse grind. Transfer the coarse ground chuck roast into a large bowl.

Season the cubed chuck roast pieces and coarsely ground chuck roast with salt and black pepper. Take a few tablespoons of the homemade chili paste and rub the chili paste onto the cubed pieces. Set aside.

Add avocado oil to your multi-cooker insert of the Instant Pot and set the Sauté function to high. Once the oil is hot, sear the cubed chuck roast pieces in batches (remove each batch from the insert and place it into a bowl). After all of the cubed chuck roast pieces have been seared, brown the coarse ground chuck roast. After the coarse ground chuck roast has browned, remove from the multi-cooker insert and place into the same bowl as the seared cubed chuck roast pieces.

Add the diced onions, diced red bell pepper, and diced poblano pepper to the insert. Season with salt and pepper and sauté until the onions, and peppers begin to soften, about 5 minutes. Stir in the minced garlic and cook for about 1 minute.

Deglaze the insert with the whiskey and allow the mixture to simmer for about 4-5 minutes, then stir in the homemade chili paste, beef broth, water, and cooked meat.

Stir in the Mexican oregano, ground cumin, cayenne pepper, hot paprika, bay leaves, tomato sauce, and tomato paste. Place the lid onto the Instant Pot and lock it into place with the vent in the sealing position.

Switch to the Bean/Chili function and cook for 30 minutes or switch to the pressure cooker function and set it to High Pressure for 30 minutes. Once the chili has finished cooking allow the steam to naturally release for 10 minutes, and then quick release the remaining pressure.

Remove the lid and turn the Sauté function back on. Skim as much of the oil off of the top of the chili as you can. In a small cup, mix the masa harina with the 7 tablespoons of water. Stir the hydrated masa harina into the chili until it is fully incorporated and simmer the chili until it’s thickened. Stir gently because you do not want to break up the chunks of beef. Season to taste with additional salt if needed. Remove the bay leaves.

Serve the chili hot with your choice of toppings such as sour cream, diced red onions, shredded cheese, chopped cilantro, sliced jalapeños, and lime wedges. You can also serve the chili on top of a bed of rice (a tradition in our family) and with a slice of cornbread if you wish.