Cup of Yum
1. Peel and cut the carrot into 2 inch pieces. Peel and quarter the onion. Cut the stem off the jalapeños and cut lengthwise. In a food processor add the carrot, onion, garlic and pepper. Pulse until almost a paste.
2. To the Instant Pot add the vegetable paste, 3 cups of water, ground beef, chili powders, cumin, paprika, salt, sugar, Mexican oregano and black pepper. Stir to mix and break up the ground beef (See Note 3).
3. Close lid and make sure vent is closed as well. Select Manual Pressure (High) and set timer for 18 minutes. Allow natural pressure release (10 minutes) not a Quick Release.
4. In a small bowl whisk together the flour, masa harina and 2 cups of water. Pour this in the chili mixture, stir to mix in and press the Saute option. This will sputter,so if your IP has the option, choose Saute Low, if not cover. Set for 10 minutes, stirring often. This will thicken considerably. Stir in the vinegar and let rest 5 minutes before serving.
5. Spoon over hamburgers, hotdogs, French fries, tator tots, or baked potatoes. I also like to have diced onions, mustard and dill pickles alongside.

Slow Cooker Method

1. Follow Steps 1 and 2 above. Add ingredients to a slow cooker EXCEPT the flour, masa harina, 2 cups of water and vinegar. Cook 8 hours on low or 4 hours on high in the slow cooker.
2. In a small bowl whisk together the flour, masa harina and remaining 2 cups of water. Pour this in the chili mixture in last 30 minutes of cooking, stir to mix thoroughly and cover. This will thicken and sputter. Stir in the vinegar and let rest 5 minutes before serving.