Texas Red Chili

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Texas Red Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["PER SERVING
CALORIES: 220
FAT: 7g
PROTEIN: 27g
SODIUM: 319mg
FIBER: 1g
CARBOHYDRATES: 10g
SUGAR: 4g","*Pressure Cook and Manual buttons are interchangeable"]
cuisine icon Keywords
1-2 hours, 8 servings, beef broth, can lager, chili, chili meat made from chuck roast, chili powder, chili recipe, contributed, cook 30 min, corn masa, dried anaheim chilies, dried new mexico chilies, easy, garlic cloves, ground black pepper, ground cumin, hot sauce, instant pot chili, instant pot chili recipe, instant pot recipe, instant pot texas chili, light brown sugar, lime juice, main course, medium onion, modern, prep 40 min, pressure cook, pressure cooker recipes, salt, sauté, vegetable oil, water

prep icon Prep Time
40 min
cook icon Cook Time
30 min

serving icon Servings
8 servings
Ingredients
  • 2 dried Anaheim chilies
  • 2 dried New Mexico chilies
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 can lager
  • 1 tbsp vegetable oil
  • 2 lbs chili meat made from chuck roast
  • 1 medium onion
  • 2 garlic cloves
  • 1 tbsp light brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups beef broth
  • 1 1/2 cups Water
  • 1/4 cup corn masa
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce
Instructions
  • Heat the oven to 350°F.
  • Place chilies on a baking sheet and roast for 8 minutes. Place chilies in a large heatproof bowl and cover with hot water. Let chilies soak until tender, about 30 minutes.
  • Drain chilies and place in a blender with chili powder, cumin, and half the beer. Purée until smooth, about 1 minute. Set aside.
  • Press the Sauté button on the Instant Pot® and heat oil. Add chili meat and brown, stirring often, about 8 minutes. Add onion, garlic, brown sugar, salt, and pepper and cook until onions are just tender, about 10 minutes.
  • Add chili paste, broth, 1 cup water, and remaining beer. Stir well, scraping any bits from bottom of pot. Press the Cancel button. Close lid, set steam release to Sealing, press the Chili button, and cook for the default time of 30 minutes.
  • When the timer beeps, let pressure release naturally, about 20 minutes. Open lid and stir well. Press the Cancel button, then press the Sauté button.
  • In a small bowl mix masa with reserved water. Whisk mixture into the chili, then add lime juice and hot sauce. Bring chili to a boil to thicken, about 5 minutes. Serve hot.
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