Nick’S Pressure Cooker “Bowl Of Red” - Traditional

Name: Nick’S Pressure Cooker “Bowl Of Red” - Traditional Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 12 hot new mexico peppers, dried; 2 1/2 lbs beef chuck roast, diced (we used a cut normally used for carne asada); 2 tablespoons shortening; 1 3/4 cups beef stock; 1 teaspoon beef base, add to prepared stock; 1 3/4 cups chicken stock; 1 teaspoon chicken base, add to prepared stock; 1 tablespoon flour; 8 ounces spicy tomato sauce; 1 tablespoon Hungarian paprika; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons garlic powder; 6 tablespoons hot new mexico chile powder; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1 tablespoon cumin; 1 tablespoon dried Mexican oregano; 1 teaspoon ground cayenne pepper; 2 tablespoons masa harina (optional)

Servings: persons

Ingredients
12 hot new mexico peppers, dried
2 1/2 lbs beef chuck roast, diced (we used a cut normally used for carne asada)
2 tablespoons shortening
1 3/4 cups beef stock
1 teaspoon beef base, add to prepared stock
1 3/4 cups chicken stock
1 teaspoon chicken base, add to prepared stock
1 tablespoon flour
8 ounces spicy tomato sauce
1 tablespoon Hungarian paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
6 tablespoons hot new mexico chile powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 tablespoon cumin
1 tablespoon dried Mexican oregano
1 teaspoon ground cayenne pepper
2 tablespoons masa harina (optional)

1
Steps:
2
Break off stems of the chiles and remove the seeds.
3
Place chiles in pressure cooker.
4
Add beef stock, chicken stock and enough water to cover.
5
Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
6
While this is cooking, dice your meat and measure out your spices.
7
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.
8
Add shortening to pressure cooker pan and brown meat.
9
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.
10
Stir in the chile puree.
11
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.
12
Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
13
Bring mixture to a boil and cover the pressure cooker.
14
Cover and pressure cook for 30 minutes.
15
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).
16
Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
17
The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.

1046

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Ingredients, 12 hot new mexico peppers, dried, 2 1/2 lbs beef chuck roast, diced (we used a cut normally used for carne asada), 2 tablespoons shortening, and more.

Yes, Nick’S Pressure Cooker “Bowl Of Red” - Traditional Texas Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nick’S Pressure Cooker “Bowl Of Red” - Traditional Texas Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions