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1-Hour Pressure Cooker Texas-Style Chili Con Carne Recipe
9 ratings
Real Texas chili con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. Thirty minutes later, you've got spoon-tender chunks of beef in a rich, complex chili-based stew.
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Ingredients
Meat
• 4 lbs Beef chuck, whole
Produce
• 3 Chiles like ancho, whole rich fruity dried
• 2 Chiles like arbol or cascabel, small hot dried
• 3 Chiles like costeno, whole sweet fresh dried
• 2 Chipotle dried chiles, whole
• 1 Cilantro
• 4 medium cloves Garlic
• 1 Onion, large
• 2 tsp Oregano, dried
Canned Goods
• 1 1/2 qt Chicken stock or store-bought low-sodium broth, homemade
Condiments
• 2 tbsp Fish sauce, Asian
• 1 Hot sauce
Baking & Spices
• 1/4 tsp Allspice, ground
• 1/2 tsp Cinnamon, powdered
• 1 Kosher salt and freshly ground black pepper
• 2 tbsp Masa harina
Oils & Vinegars
• 2 tbsp Apple cider vinegar
• 2 tbsp Vegetable oil
Nuts & Seeds
• 1 tbsp Cumin, ground