Traditional Texas Chili - Nick’s Pressure Cooker Edition
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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 713.5 kcal |
| Protein | 6.3 g |
| Fat | 71.2 g |
| Carbohydrates | 19.1 g |
| Fiber | 5.4 g |
| Sugar | 6.5 g |
Published on Jul 24, 2024 by Luminița