- 12 new mexico pepper
- 2.50 lbs chuck roast
- 2 tablespoons shortening
- 1.75 beef stock
- 1 teaspoon beef base
- 1.75 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
How to make Nick's Pressure Cooker bowl of Red - Traditional Texas Chili
- 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)
- Anita's slow cooked chili in chedda...
- Red Beef Chilli
- Red chilli brisket tamales with cor...
- Five alarm chilli in the biscuit bo...
- Roger's wife Cheryl's simple chilli...
- Cin chilli con queso
- Cin chilli puffs
- Cin chilli stuffed poblano peppers
- Cin chilli
- Red-Hot Chilli
- Mexican pork chili
- Southside chilli