Pressure Cooker Texas-Style Beef Chili Recipe

2017-06-18
  • Yield : 6 serving plates
  • 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
  • Fat

    16.7 g
  • Saturated Fat

    3.1 g
  • Polyunsaturated Fat

    0.5 g
  • Cholesterol

    40.8 mg
  • Sodium

    453.9 mg
  • Potassium

    459.1 mg
  • Carbohydrate

    5.3 g
  • Fiber

    1.4 g
  • Sugars

    1.0 g
  • Protein

    21.2 g

Pressure cooker Texas-style beef chili recipe. Diced round beef with spices, beer, and vegetables cooked in an electric pressure cooker. Use 6-quart (6 L) pressure cooker to prepare this tasty 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 whole tomatoes (I used 4 cups chopped fresh tomatoes),16 oz (480 ml) can tomato sauce, 1 large yellow onion, peeled and chopped, 6 cloves garlic, peeled and minced, 3 jalapeno 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
  • 3 large green bell peppers, stemmed,seeded and chopped
  • 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 blender and scraping down the inside of bowl occasionally.

Step 4

In a pressure cooker, melt the lard over medium heat. Add chopped onions and bell peppers. Cook, stirring until softened (for about 5 minutes).

Step 5

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

Step 6

Add diced beef and toss well to coat. Pour 2/3 cup (180 ml) into the electric pressure cooker, scraping up any browned bits in the pot.

Step 7

Cover pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 15 minutes.

Step 8

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

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