Texas chili or ‘bowl of red’ is bean free and chock full of beef. This Instant pot recipe will have this delicious dinner ready for you in 40 minutes.
Real Texas chili doesn’t have any beans and is focused on the beef and dried chilies. And this recipe doesn’t disappoint. It’s full of chuck roast and four different dried chilies to bring out the best flavor in your bowl.
Tossing everything into your Instant Pot lets you get this rich beefy dish on the table in 40 minutes instead of hours. Isn’t that Instant Pot a life saver?
I know I recently published another Instant Pot recipe for chicken lentil soup. But I’m really starting to get into the groove of this amazing kitchen gadget. And I don’t think it’s a passing fad either. I don’t really use it for its slow cooker feature as much as I use it for its pressure cooking. I love that I can get dinner on the table in under an hour and it tastes like it cooked all day.
This Texas chili (or bowl of red) is a really rich and satisfying bowl of food. The different chilies add a bit of spice along with the various flavors they have, like smoke, cocoa and fruit. Yes, chili peppers can taste fruit like. But the additional seasonings help to add to the richness of this dish. This isn’t a single note chili.
Craig finally agreed that I made a proper bowl of chili. He and I have disagreements about what a chili is. But I think he’s definitely in the Texas camp when it comes to chili. He wants meat, meat and more meat. When I try to make the stuff and toss in things like sweet potatoes or lentils he’ll eat it, but he makes sure that he lets me know that what he’s eating isn’t really chili.
Bust out that Instant Pot you got for Christmas and make up a batch of this Texas chili. It’s perfect for the weather we’re having right now.
- 3 dried New Mexico (Hatch) chilies, stemmed and seeded
- 3 dried Ancho chilies, stemmed and seeded
- 2 dried Cascabel chilies, stemmed and seeded
- 2 dried Chipotle chilies, stemmed and seeded
- 1½ quarts chicken stock
- 4 pounds beef chuck roast, fat trimmed and cut into 2-3 large pieces
- kosher salt
- freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- ½ teaspoon cinnamon
- ¼ teaspoon ground allspice
- Place dried chilies on a microwave safe plate, or bowl, and microwave on high for 15 second increments until pliable and toasty smelling, about 30 seconds total. Transfer to a 2-quart microwave safe bowl. Add chicken broth and cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and pour into blender and puree. Make sure to vent your blender so that the hot liquid doesn't explode. Set aside.
- Season chuck steak pieces generously with salt and pepper. Heat oil in Instant Pot then add beef chuck in a single layer and cook, without flipping, until browned, about 6 minutes per side. Flip steaks and brown on other side, 3 to 4 minutes longer. Transfer steaks to a cutting board.
- Add onions to Instant Pot and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly, until fragrant, about 1 minute. Add the chili puree and bring to a simmer.
- Cut the seared chuck steak into 1½- to 2-inch chunks and transfer to the Instant Pot. Bring to a simmer, season gently with salt and pepper, seal cooker, and cook on high pressure for 40 minutes.
- Release pressure using quick release valve. Remove lid. Season to taste with salt. For best flavor, allow chili to cool and store in the refrigerator at least overnight. Reheat the next day to serve.
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