Pressure Cooker Texas Red Chili. A bowl of Texas red, pressure cooker style.
- 1 tablespoon vegetable oil
- 5 pounds beef chuck roast, cut into 2 inch cubes
- 1 tablespoon kosher salt
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 minced chipotles en adobo, with sauce
- 1/2 teaspoon kosher salt
- 1/2 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)
- 1/4 cup masa harina
- Juice of 2 limes
- Salt and pepper to taste
- Brown the beef: (on one side, working in batches - 3 batches for my instant pot.) Heat the oil in the pressure cooker pot over medium-high heat until shimmering. Sprinkle the beef with 1 tablespoon kosher 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. 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.
- Saute the aromatics, toast the spices, deglaze the pan with coffee: Add the onions and 1/2 teaspoon kosher salt to the pressure cooker. Saute the onions until softened, about 5 minutes, scraping with a wooden spoon to release the browned beef bits from the bottom of the pot. 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.
- Stir everything into the pot: Pour the beef (and any juices in the bowl) into the pressure cooker, 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.
- Pressure cook on high for 25 minutes (30 in electric PC) with natural pressure release: Lock the lid on the pressure cooker, increase the heat to high, and bring the cooker up to high pressure. (Check your pressure cooker manual for how to do this). Cook at high pressure for 25 minutes for a stove top pressure cooker, 30 minutes for an electric PC. Let the pressure come down naturally, about 20 minutes. Remove the lid, tilting it away from you to avoid the hot steam.
- 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.
- Thicken with masa harina, taste for seasoning and serve: Ladle 2 cups of liquid from the pot into a bowl, add the lime juice, and whisk the masa harina into the liquid. Pour the masa-thickened liquid back into the pot, stir, then taste for seasoning. Add salt until the chili stops tasting bitter; I usually add 2 teaspoons of kosher salt, but it depends on how much salt was in the can of tomatoes. 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Pressure Cooker
- Cuisine: Tex-Mex