Food Network UK

Nick's Pressure Cooker bowl of Red - Traditional Texas Chili

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Ingredients

  • 12 new mexico pepper
  • 2.50 lbs chuck roast
  • 2 tablespoons shortening
  • 1.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups beef stock
  • 1 teaspoon beef base
  • 1.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups chicken stock
  • 1 teaspoon chicken base
  • 1 tablespoon flour
  • 8 ounces spicy tomato sauce
  • 1 tablespoon Hungarian paprika
  • 1.50 teaspoons onion powder
  • 1.50 teaspoons garlic powder
  • 6 tablespoons new mexico chile powder
  • 0.50 teaspoon black pepper
  • 0.50 teaspoon white pepper
  • 1 tablespoon cumin
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon ground cayenne pepper
  • 2 tablespoons masa harina

Use imperial measurements

Method

How to make Nick's Pressure Cooker bowl of Red - Traditional Texas Chili

  • Steps:.
  • Break off stems of the chiles and remove the seeds.
  • Place chiles in pressure cooker.
  • Add beef stock, chicken stock and enough water to cover.
  • Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
  • While this is cooking, dice your meat and measure out your spices.
  • Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
  • Add shortening to pressure cooker pan and brown meat.
  • Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
  • Stir in the chile puree.
  • Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
  • Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
  • Bring mixture to a boil and cover the pressure cooker.
  • Cover and pressure cook for 30 minutes.
  • Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile).
  • Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
  • The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.

(Courtesy of Food.com)