Tex-Mex-Style Beef Stew in a Slow Cooker

Ingredients:

• 1 tbsp. chili powder
• 2 tsp ground cumin
• 1 teaspoon ground coriander
• 0.5 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 900 g of diced beef for stewing (preferably shoulder-neck cut)
• 1 tbsp. l. olive oil
• 1 small onion, chopped
• 1 poblano pepper, halved, seeded and thinly sliced
• 4 cloves garlic, pressed
• 1 can (424g) diced tomatoes with chili peppers
• 0.5 cups crushed corn chips + extra for serving
• 1 tbsp. apple cider vinegar
• 0.5 cup fresh cilantro, coarsely chopped + extra for serving
• Prepared white rice for serving
• Grated cheddar and sliced ​​green onions for serving

Preparation:

1. In a small bowl, combine the chili powder, cumin, coriander, paprika, and cinnamon. Place the beef in a medium bowl and add 4 teaspoons of the spice mixture. Season generously with salt and pepper, and toss to coat the meat.
2. Set the multicooker to medium saute. When the display shows "hot," add the olive oil, then add the onion, poblano pepper, garlic, and a generous pinch of salt. Cook, stirring frequently, until softened and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly browned, about 1 minute more.
3. Remove from the saute mode and stir in 3/4 cup water and tomatoes, scraping up any bits stuck to the bottom of the pan with a wooden spoon. Add the beef, submerging it in the liquid. Then close the lid, ensuring the steam release valve is closed, and set the multicooker to pressure cook for 30 minutes. Let it sit for 10-15 minutes, then carefully open the steam release valve to release any residual pressure.
4. Turn off the slow cooker. Remove the lid and stir in the crushed corn chips, carefully breaking up any large chunks of beef. Let cool for a few minutes, then use a spoon to skim off any excess fat from the surface. Add vinegar and cilantro, season with salt and pepper. Serve the stew with rice; top with cheese, onion, cilantro, and crushed corn chips.