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By :Milk Street |
Course | Dinner, Lunch, Main Course |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Meat, Soups, Stews & Broths |
Duration | more than 2 hours |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 15 minutes |
Cook Time | 120 minutes |
Servings |
6 servings
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Ingredients
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Don’t be shy about trimming the beef. Chuck is a fat-rich cut, so removing as much fat as possible before cooking helps prevent the chili from becoming greasy. Also, don’t drain the tomatoes before use; their liquid is needed for proper cooking.
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Delicious! Meat was so tender. Will definitely make again. Recipe needs to clarify how much tomato paste – we used 2 Tbsp and it was great!
Seems like quite a few of the steps have been left out of the instructions for instance they never tell you to cut the meat.