Instant Pot Method

Cup of Yum
1. Cube meat into medium size pieces, 1" X 2"
2. Add oil to the Instant Pot and turn on saute mode. Lightly salt meat and brown on all side in 2-3 batches.
3. Turn off the Instant Pot and add Las Palmas chili sauce.
4. To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
5. Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
6. Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
7. Strain chili and reserve 1 cup of the chili water.
8. In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
9. Pour sauce into Instant Pot and add 1 bay leaf.
10. Place lid on and lock vent.
11. Cook on stew/meat setting and let the pressure to naturally release.
12. Season with additional salt

Slow Cooker Method

1. Cube meat into medium size pieces, 1" X 2"
2. Add oil to a large skillet or Dutch oven. Lightly salt meat and brown on all side in batches if needed.
3. Place meat in a slow cooker and add Las Palmas chili sauce.
4. To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
5. Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
6. Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
7. Strain chili and reserve 1 cup of the chili water.
8. In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
9. Pour sauce into slow cooker over meat and add 1 bay leaf.
10. Cover and cook on low for 7 hours or high for 4 hours.
11. Season with additional salt

Stovetop Method

1. Cube meat into medium size pieces, 1" X 2"
2. Add oil to a Dutch oven. Lightly salt meat and brown on all side in batches if needed.
3. Add Las Palmas chili sauce to the meat.
4. To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
5. Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
6. Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
7. Strain chili and reserve 1 cup of the chili water.
8. In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
9. Pour sauce into Dutch oven over meat and add 1 bay leaf.
10. Bring to a boil, then cover, and reduce heat to simmer.
11. Simmer for 1-1/2 to 2 hours or until beef is tender.
12. Season with additional salt