This weekend was cold and rainy so felt like a perfect day to bust out the Instant Pot and try to jigger my Texas Chili recipe to cook in the Instant Pot. I have pretty much settled on my Texas Chili method after a few years of tweaking it. I hesitate to use "recipe" as I never use exact amounts but follow the same approach. This is the first time I have tried it in an Instant Pot vs. cooking in a dutch oven for hours. Here is what I used:
4 lbs chuck roast
3 dried chile colorado
2 dried guajillo chiles
3 dried chile de arbol
3 chipotle peppers and a TBS or two of the adobo sauce
1 white onion diced
4 cloves garlic, minced
1 1/2 TBS toasted and ground cumin seed
1/2 TBS oregano
1 tsp cayenne pepper
1/2 TBS smoked paprika
1 qt chicken stock (1/2 homemade and 1/2 canned)
I seeded and toasted the dried chiles and then added to the simmering chicken stock along with the chipotle peppers and adobo sauce and let simmer and rehydrate for a few minutes.
Cut the chuck roast into three large steaklike slabs and seared each slab in the Instant Pot set to saute for a few minutes per side. This took 3 batches to fit it all in. After searing each slab, I then cut into roughly 1 inch cubes. This is a new approach I picked up from Serious Eats (Kenji) (i.e., sear in big slabs rather than the chunks and don't sear all sides). I then sauteed the onions in the pan for a few minutes, added the garlic, spices and oregano and cooked for another minute and then deglazed with the chicken stock/dried chile mixture and brought up to a simmer. Once that was done, I transferred the contents to a blender and blended away until it was mostly smooth. Added the beef to the Instant Pot and added back most of the blended stock/onion/chile mix until the beef was almost covered. Cooked on high pressure for 30 minutes, did a 10 minute natural pressure release. Once the pressure released, I simmered the chile and mixed in a few TBS of masa harina to tighten up the sauce. Very pleased with the results. Beef is super tender, flavor is good and spicy. Will likely keep tweaking a bit, maybe use a bit less liquid but I will continue using the Instant Pot
Pictures being added momentarily... apologize for the ugliness, as chili is not the most photogenic food!
Note: I also typically add a fresh hot pepper or two to my chile (usually a jalapeno or two and one habanero) but made a critical mistake at the supermarket and forgot to get some and also accidentally threw out some serranos I had in the fridge when i chucked the wrong bag in the garbage instead of the empty one... alas, it was too late when I was ready to cook
4 lbs chuck roast
3 dried chile colorado
2 dried guajillo chiles
3 dried chile de arbol
3 chipotle peppers and a TBS or two of the adobo sauce
1 white onion diced
4 cloves garlic, minced
1 1/2 TBS toasted and ground cumin seed
1/2 TBS oregano
1 tsp cayenne pepper
1/2 TBS smoked paprika
1 qt chicken stock (1/2 homemade and 1/2 canned)
I seeded and toasted the dried chiles and then added to the simmering chicken stock along with the chipotle peppers and adobo sauce and let simmer and rehydrate for a few minutes.
Cut the chuck roast into three large steaklike slabs and seared each slab in the Instant Pot set to saute for a few minutes per side. This took 3 batches to fit it all in. After searing each slab, I then cut into roughly 1 inch cubes. This is a new approach I picked up from Serious Eats (Kenji) (i.e., sear in big slabs rather than the chunks and don't sear all sides). I then sauteed the onions in the pan for a few minutes, added the garlic, spices and oregano and cooked for another minute and then deglazed with the chicken stock/dried chile mixture and brought up to a simmer. Once that was done, I transferred the contents to a blender and blended away until it was mostly smooth. Added the beef to the Instant Pot and added back most of the blended stock/onion/chile mix until the beef was almost covered. Cooked on high pressure for 30 minutes, did a 10 minute natural pressure release. Once the pressure released, I simmered the chile and mixed in a few TBS of masa harina to tighten up the sauce. Very pleased with the results. Beef is super tender, flavor is good and spicy. Will likely keep tweaking a bit, maybe use a bit less liquid but I will continue using the Instant Pot
Pictures being added momentarily... apologize for the ugliness, as chili is not the most photogenic food!
Note: I also typically add a fresh hot pepper or two to my chile (usually a jalapeno or two and one habanero) but made a critical mistake at the supermarket and forgot to get some and also accidentally threw out some serranos I had in the fridge when i chucked the wrong bag in the garbage instead of the empty one... alas, it was too late when I was ready to cook
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