IP Texas-style Chili

So I get my Texas Style Chili recipe from these two sites (above). But I have altered my recipe for my tastes.

1 tablespoon olive oil (vegetable or canola oil)
2 pounds cubed stew beef
1 large onion, diced
5 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
2 (15-ounces) cans diced tomatoes (I use fire-roasted)
1 (6-ounces) can tomato paste
12 ounces beer (amber ale)
1 cup beef broth (2 cups if you don’t use beer)
1 chopped Chipotle pepper (Only 1 pepper per batch! It adds a nice smoky flavor.)
2 tablespoons masa harina (or crushed tortilla chips)
1 small lime (juiced)

First, press the “saute” setting on your pressure cooker. Brown the ground beef in a bit of oil until the beef is no longer pink.
Add the onions and garlic and cook for a few minutes.
Stir in the spices and salt.
Add the tomatoes, tomato paste, chopped Chipotle pepper, beer and beef broth. Stir to combine and then press “cancel”.
Cover and seal the instant pot. Cook on manual mode (high pressure) for 20 minutes.
When the cooking is complete, allow the pressure to release naturally for 10 minutes and then do a quick release.
While the pressure is releasing naturally, make a slurry by mixing the masa harina with water.
Turn the saute setting on and slowly stir in the masa mixture and squeeze the lime juice into the pot. Cook for about 3 minutes, then press “cancel”. Serve with your preferred toppings.

Cubed Stew Beef: I usually get ground sirloin (90% lean – 10% fat). I use lean beef so I don’t have to drain the meat, however, this recipe works with all hamburger meat!
Onions: Brown, yellow, white or red onions, diced.
Oil: I use olive oil but any mild oil like avocado, vegetable or canola oil can be used.
Garlic: I use fresh garlic but garlic paste can be used as well. In a pinch, you can use garlic powder or the jarred minced garlic, but lately, I’ve hear a lot of chefs diss jarred garlic.
Tomatoes and Tomato Paste: Canned diced tomatoes. You can use tomatoes with chiles if you like. I like to use fire-roasted tomatoes and I keep tomato paste in the freezer.
Beer: You can use any amber ale beer or Mexican cerveza. Although the alcohol in the beer cooks off, If you prefer not to use beer add extra beef broth.
Beef Broth: I often use chicken broth as I always have some in my pantry.
Masa Harina: Masa gives a very distinct flavor to chilis and Tex Mex dishes. (Basically, I use crushed up tortilla chips to thicken.)
1 can Chipotle peppers (these come in small cans and I use one and throw the rest in a ziploc bag and throw in the freezer for next time.)
Spices: Chile powder, ground cumin, paprika, dried oregano, salt, pepper
Also, fresh lime juice.
Toppings: Optional but highly recommended. Here are some suggestions: Shredded Cheddar cheese, sour cream, tortilla chips, corn chips, avocado slices. I don’t use them but some people use sliced jalapeños or diced onions.