Chili Con Carne

In a blender or food processor, combine 1 cup chicken broth, 1 can fire roasted tomatoes, 1 tsp kosher salt, and 2 chipotles in adobo until smooth, about 30 seconds. Transfer mixture to a Suvie pan.

Pat 2 lbs beef dry and season all over with kosher salt and ground black pepper. Heat 1 tbsp vegetable oil over medium-high heat. Once shimmering, add the beef and sear until browned on all sides, about 10 minutes. Transfer to Suvie pan with tomato mixture.

Turn heat to medium. Add 1 cup onion, 2 garlic cloves, and 1 minced jalapeño to the skillet, cook until softened, about 6 minutes. Stir in 1 tbsp chili powder and 1 tbsp ground cumin, cook until fragrant, about 30 seconds. Add ¼ cup water to the pan, scraping to remove any fond from the skillet. Stir onion mixture into the beef. Place pan in the bottom zone of Suvie. Input settings and cook now.

After the cook has finished, remove pan from Suvie. Season to taste with salt and pepper, divide between bowls and serve.