Traditional Texas Chili - Nick’s Pressure Cooker Edition

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Roast Beef

Ingredients: 19

Experience the rich and bold flavors of Texas with this traditional chili, expertly crafted in a pressure cooker. This recipe showcases tender beef chuck roast combined with a vibrant blend of spices and smoky dried New Mexico peppers, simmered to perfection. Ideal for serving atop cornbread, chili dogs, or alongside a hearty meal, this chili is a celebration of authentic Texan cuisine.

Ingredients

Chili Ingredients
12 dried New Mexico peppers
2 1⁄2 lbs beef chuck roast, diced
2 tablespoons shortening
1 3⁄4 cups beef stock
1 teaspoon beef base, added to prepared stock
1 3⁄4 cups chicken stock
1 teaspoon chicken base, added to prepared stock
1 tablespoon flour
8 ounces spicy tomato sauce
1 tablespoon Hungarian paprika
1 1⁄2 teaspoons onion powder
1 1⁄2 teaspoons garlic powder
6 tablespoons hot New Mexico chile powder
1⁄2 teaspoon black pepper
1⁄2 teaspoon white pepper
1 tablespoon cumin
1 tablespoon dried Mexican oregano
1 teaspoon ground cayenne pepper
2 tablespoons masa harina (optional)

Instructions

  • Preparation and Cooking

    1. Begin by removing the stems and seeds from the dried New Mexico peppers.
    2. Transfer the peppers into the pressure cooker and add the beef stock, chicken stock, and sufficient water to completely cover the contents.
    3. Securely seal the pressure cooker, position the weight on the vent, and pressure cook for 10 minutes.
    4. While the peppers are cooking, dice the beef chuck roast and measure out the necessary spices.
    5. Release the pressure by running cold tap water over the cooker until it is safe to open. After releasing the pressure, blend the softened peppers with a small amount of the cooking liquid to create a smooth paste, reserving the remaining liquid.
    6. In the pressure cooker, add shortening and brown the diced beef.
    7. Sprinkle the browned meat with flour and stir to combine, allowing the flour to absorb the juices released during browning and help thicken the chili.
    8. Incorporate the chile puree into the meat mixture.
    9. Pour in enough of the reserved cooking liquid to cover the meat by approximately 2 inches. Any leftover liquid can be kept for adjusting the chili's consistency after cooking.
    10. Introduce the tomato sauce, paprika, onion powder, garlic powder, New Mexico chile powder, black pepper, white pepper, cumin, dried Mexican oregano, and cayenne pepper to the mixture.
    11. Bring the entire mixture to a boil and then cover the pressure cooker once again.
    12. Pressure cook for an additional 30 minutes.
    13. After cooking, release the pressure, taste the chili, and adjust the seasoning. Stir in masa harina for added flavor and thickness.
    14. Bring the chili back to a boil and serve it hot over cornbread, chili dogs, omelets, hamburgers, fries, or tortilla chips.
    15. The pressure cooking process enhances the melding of flavors and ensures the meat is succulent. Store any leftover servings in the refrigerator.

Jul 24, 2024