Tex-Mex Beef Stew

From the kitchen of: Alicia Wingren
1 Tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground cinnamon

2lb beef stew meat (chuck is nice)

1 Tbsp coconut oil
1 medium onion
1 poblano chile pepper, halved, seeded, and thinly sliced
4 cloves of garlic

1 15 oz can diced tomatoes with chiles (Rotel)
3/4 c water

1/2 cup corn chips, finely crushed
1 Tbsp apple cider vinegar
kosher salt & pepper to taste

for topping (all optional):
1/2 cup fresh cilantro, roughly chopped
shredded cheddar and or Monterrey jack cheese
black olives
sour cream

Brown meat with coconut oil (or bacon grease), set aside. In same pan, sautee onion, pepper, and garlic. After onion is a little brown, sprinkle in the seasoning mixture, mix well. Toss meat in pan, stir everything together to distribute spices. About 1 or 2 minutes on med-low heat.

Crock pot instructions:
transfer seasoned meat and veg mixture to crock pot. Add Rotel tomatoes and water. Stir. Cook 2 hours on high and 3 hours on low. Or 6-8 hours on low.

Instant pot instructions:
transfer seasoned meat and veg mixture to Instant pot. Add Rotel tomatoes and water. Stir. Put on lid. Set steam valve to sealing position. Set cooker to high pressure for 30 minutes. Let stand 10-15 minutes. Carefully release steam. Turn off cooker.
Stir in crushed corn chips and vinegar. Taste & season with salt and pepper(as needed). Serve the stew over rice. Top with cheese, scallions, cilantro, and corn chips.

note: I made this once with 1.2 lb package of meat and didn't reduce the rest of the recipe.