Pressure Cooker Texas-Style Beef Chili Recipe2022-06-18
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(3 / 5)
5 People rated this recipe
This information is per serving.
Saturated Fat3.1 g
Trans Fat1 g
Unsaturated Fat0.5 g
Pressure cooker Texas-style beef chili recipe. Enjoy a delicious Texas-style beef chili, made easy with the help of a pressure cooker! This quick, flavorful dish is perfect for any night of the week. Get cooking with our pressure cooker Texas-style beef chili recipe today!
Experience the Best Texas-style Beef Chili in Just Minutes with a Pressure Cooker
Are you craving a hearty and delicious meal but don’t have hours to spend in the kitchen? We’ve got you covered with our Texas-style beef chili recipe, designed specifically for a pressure cooker. In this article, we’ll guide you through each step of the process so you can experience the mouthwatering flavors of Texas-style beef chili in just minutes.
From gathering the necessary ingredients to adding the finishing touches, we’ve got you covered. So why wait? Let’s get cooking and enjoy a satisfying and tasty meal in no time.,
Preparing the Beef
To make the best Texas-style beef chili, you need to start with the right cut of meat. For this recipe, we recommend using beef chuck roast or beef round roast, both of which are flavorful and tender when cooked in a pressure cooker. Before you start cooking, be sure to trim any excess fat from the meat and cut it into 1-inch cubes.
This will help the meat cook evenly and absorb all the delicious flavors of the chili. Once the beef is prepped and ready to go, it’s time to move on to the next step and start cooking in the pressure cooker.
Adding the Finishing Touches
Once you have adjusted the seasoning to your preference, it’s time to add the finishing touches to your Texas-style beef chili. You can start by ladling it into bowls, and then top it off with desired toppings such as shredded cheese, a dollop of sour cream, chopped onions, and jalapeños.
For an extra crunch, you can sprinkle tortilla chips over the top, or serve it alongside some warm, fresh-from-the-oven cornbread. Additionally, you can also pair it with a refreshing drink like a cold beer or some sweet tea.
With these simple finishing touches, you can take your homemade beef chili to the next level and impress your family or guests with a mouthwatering meal that’s both hearty and quick to prepare. Enjoy it on a cozy night in or serve it up at your next football party. No matter the occasion, this Texas-style beef chili is sure to be a crowd-pleaser.,
In just a few easy steps, you can create the best Texas-style beef chili right in the comfort of your own kitchen. With the help of a pressure cooker, you’ll be able to enjoy a rich and flavorful meal in just minutes. So what are you waiting for? Gather your ingredients, follow our recipe, and experience the delicious taste of Texas-style beef chili today. As they say in Texas, “Life is too short for bad chili.”
Can I Make this Dish In a Pot?
To make Texas-Style Beef Chili, you need to use the following ingredients:1 pound (480 g) ground beef, 28 oz (840 ml) can of whole tomatoes (I used 4 cups chopped fresh tomatoes),16 oz (480 ml) can of tomato sauce, 1 large yellow onion, peeled and chopped, 6 cloves garlic, peeled and minced, 3 jalapeño peppers, diced, 1 tablespoon ground cumin, 3 tablespoons chili powder, 1 teaspoon salt, 15 oz (450 ml) kidney or pinto beans (optional)
Break ground beef up into a large pot. Brown over medium-high heat, stirring occasionally. Stir in the remaining ingredients, except beans.
Bring beef mixture to a boil over medium heat. Reduce heat to low and simmer, covered, for 1 hour.
Stir in beans, cover, and simmer for a further 30 minutes. Turn off the heat. Open the pot and season beef chili with salt. Stir well.
Pressure Cooker Texas-Style Beef Chili Recipe
- 12 dried New Mexican red chiles, stemmed, seeded and torn into small bits
- 4 garlic cloves, peeled and chopped
- 1/4 cup fresh oregano leaves
- 2 teaspoons cumin seeds
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons lard
- 2 large yellow onions, peeled and chopped
- 2 large potatoes, peeled and cubed
- 3 pounds (1.44 kg) top or bottom round beef, diced
- 1 cup (250 ml) dark beer
Place red chile bits in a small bowl. Pour in boiling water, enough to cover chiles. Set aside and soak for 20 minutes.
Drain the chiles, reserving soaking liquid.
Place soaked red chiles in a large blender. Add garlic, oregano, cumin, salt, and cinnamon. Blend, covered, adding grips and grabs of the reserved soaking liquid to get the thick, rich sauce, turning off the blender and scraping down the inside of the bowl occasionally.
Melt the lard in an electric instant pot turned to the sauté mode. Add chopped onions and potatoes. Cook, stirring until softened (for about 5 minutes).
Stir chili paste into the pot. Cook, stirring, for a further 2 minutes.
Add diced beef and toss well to coat. Pour the beer into the electric pressure cooker, scraping up any browned bits in the pot.
Cover the pot and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 18 minutes.
Open the pressure cooker, using the Quick Release method. Stir chili well before serving.