Yellowbird Smoky Southern Jalapeño Chili
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Southern Spicy Jalapeño Chili

The Weather Report has landed: there’s a chili front rolling in and it’s a spicy one folks.

Apologies. Our copywriter has been out of the office working on her wilderness survival skills. We don’t know when she’ll be back.

In the meantime, here’s a recipe for some seriously umami, spicy chili with a little tang from the fresh tamarind. We think it’s best enjoyed during the winter months when the temps drop and you need to stay warm to survi… oh no. I hope someone’s checking in on Becky. It’s -20° in North Dakota right now. Someone bring her some hot chili! Whew... I sure am extra thankful for electricity.

Preparation: 10 minutes

Cook: 12 hours

Serves: 8


  • 1 C. Yellowbird Jalapeño Condiment
  • 5 Lbs Chuck Roast, Cubed
  • 1 1/2 C. Water
  • 1 Tbsp. Salt
  • 1 Tsp. Fresh Tamarind, Seeds Removed
  • 1 Tsp. Fenugreek
  • 4 Garlic Cloves
  • 2 Whole Onions



  1. Pour oil into a medium heavy saucepan with a deep-fry thermometer. Heat over medium heat to 350°.
  2. Add all ingredients to Instant Pot® and stir to incorporate.

Instant Pot Method®

  1. Select the manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.

Slow Cook Method (Preferred)

  1. Set your Instant Pot® to a slow cooker setting and allow it to cook for 12 hours.