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A bowl of Texas red chili sprinkled with green onions

Pressure Cooker Texas Red Chili Recipe


  • Author: Mike Vrobel
  • Total Time: 1 hour 50 minutes
  • Yield: 6-8 1x

Description

Pressure Cooker Texas Red Chili. A bowl of Texas red, pressure cooker style.


Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 5 pounds beef chuck roast, cut into 2inch cubes
  • 2 teaspoons fine sea salt
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 2 minced chipotles en adobo, with sauce
  • ½ teaspoon fine sea salt
  • ½ cup chili powder
  • 2 tablespoons cumin
  • 2 teaspoons oregano (preferably Mexican oregano)
  • 1 cup coffee (or water, or beer)
  • 14.5 ounce can crushed tomatoes (preferably fire roasted crushed tomatoes)
  • ¼ cup masa harina (optional)
  • Juice of 2 limes
  • 1 teaspoon fine sea salt
  • 1 teaspoon fresh ground black pepper

Instructions

  1. Brown the beef (on one side, working in batches - 3 batches for my instant pot.): Heat the oil in an Instant Pot set to sauté mode - high until the oil starts to shimmer (use medium-high heat in a stovetop PC). Sprinkle the beef with 2 teaspoons fine sea salt. Brown the beef in two to three batches, depending on the size of your pressure cooker - you don’t want to crowd the pot, or the beef will steam instead of browning. (I brown in 3 batches in my Instant Pot.) Brown each batch on one side, about five minutes, then remove to a bowl with a slotted spoon, leaving as much fat behind as possible.
  2. Saute the aromatics, toast the spices, deglaze the pan with coffee: Add the onions and ½ teaspoon kosher salt to the pot. Saute until the onions soften, about 5 minutes, occasionally scraping the bottom of the pot with a flat edged with a wooden spoon to loosen the stuck bits of browned beef. Add the garlic cloves and chipotle en adobo, and saute for one minute. Make a hole in the middle of the aromatics, and add the chili powder, cumin, and oregano. Cook for one minute, or until fragrant, then stir the spices into the onions. Pour in the cup of coffee and scrape the bottom of the pot again to release any browned onions or spices.
  3. Stir everything into the pot: Pour the beef (and any juices in the bowl) into the pot, and then the crushed tomatoes. Stir until the beef is coated in tomatoes and spices, then scrape the bottom of the pot one last time to make sure nothing is sticking.
  4. Pressure cook the chili for 30 minutes with a natural pressure release: Lock the lid on the pressure cooker. Pressure cook on high pressure for 30 minutes in an Instant Pot or other electric pressure cooker, or for 25 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook-Custom mode set to 30 minutes in an Instant Pot.) Let the pressure come down naturally, about 20 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes). Remove the lid, tilting it away from you to avoid the hot steam.
  5. Overnight Rest (Optional, but a good idea): If you have the time: Let the chili cool to room temperature, cover, and refrigerate overnight. The next day, scrape the fat from the surface of the chili, and bring the chili back to a simmer over medium heat, scraping the bottom occasionally to make sure the chili is not sticking.
  6. Thicken with masa harina (Optional): Ladle 2 cups of liquid from the pot into a bowl and whisk the masa harina into the liquid to make a slurry. Stir the masa slurry into the pot of chili.
  7. Season and serve: Stir in the lime juice, 1 teaspoon of salt, and fresh ground black pepper. Serve the chili straight up, or with green onions (pictured), diced onions, sour cream, shredded cheese, minced cilantro, hot sauce, tortilla chips, pickled jalapenos…whatever you like as toppings for your chili. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Pressure Cooker
  • Cuisine: Tex-Mex

Keywords: Pressure Cooker Texas Red Chili, Instant Pot Texas Red Chili