Pressure Cooker Texas-Style Beef Chili Recipe

2021-06-18
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    267.0
  • Carbohydrates

    5.3 g
  • Cholesterol

    40.8 mg
  • Fat

    16.7 g
  • Fiber

    1.4 g
  • Protein

    21.2 g
  • Saturated Fat

    3.1 g
  • Serving Size

    1
  • Sodium

    453.9 mg
  • Sugar

    1.0 g
  • Trans Fat

    1 g
  • Unsaturated Fat

    0.5 g
  • Potassium

    459.1 mg
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Pressure cooker Texas-style beef chili recipe. Diced round beef steak with spices, beer, and vegetables cooked in an electric pressure cooker. Use 6-quart (6 L) pressure cooker to make this tasty chili. You may also like Slow Cooker beef Bean Chili or Slow Cooker Spicy Chili

You can make this beef chili recipe in a pot if desired.

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)

Direction:

Break ground beef up into a large pot. Brown over medium-high heat, stirring occasionally. Stir in 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

Ingredients

  • 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

Method

Step 1

Place red chile bits in a small bowl. Pour in boiling water, enough to cover chiles. Set aside and soak for 20 minutes.

Step 2

Drain the chiles, reserving soaking liquid.

Step 3

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.

Step 4

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).

Step 5

Stir chili paste into the pot. Cook, stirring, for a further 2 minutes.

Step 6

Add diced beef and toss well to coat. Pour the beer into the electric pressure cooker, scraping up any browned bits in the pot.

Step 7

Cover the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 18 minutes.

Step 8

Open the pressure cooker, using the Quick Release method. Stir chili well before serving.

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