Name: Texas Red Chili
Prep time: 40 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Modern
Ingredients: 2 dried Anaheim chilies (halved and seeded); 2 dried New Mexico chilies (halved and seeded); 1 tbsp chili powder; 1 tsp ground cumin; 1 can lager ((or bock-style beer) divided, 12 ounce); 1 tbsp vegetable oil; 2 lbs chili meat made from chuck roast; 1 medium onion (peeled and chopped); 2 garlic cloves (peeled and minced); 1 tbsp light brown sugar; 1/2 tsp salt; 1/2 tsp ground black pepper; 2 cups beef broth; 1 1/2 cups Water (divided); 1/4 cup corn masa; 1 tablespoon lime juice; 1 teaspoon hot sauce

Texas Red Chili

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

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The sauce for this chili is made with roasted dry chilies that are soaked and then puréed into a sauce. Dried chilies are usually available in the produce department or in the international food section of most grocery stores. Serve with sour cream and shredded cheese.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

1-2 hours

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Beef Broth, Beer, Chiles, Chuck Roast Chili Meat

Keyword

chili, chili recipe, instant pot chili, instant pot chili recipe, instant pot recipe, instant pot Texas chili, pressure cooker recipes

Prep Time

40 minutes

Cook Time

30 minutes

Servings

8 servings

Ingredients

2 dried Anaheim chilies halved and seeded
2 dried New Mexico chilies halved and seeded
1 tbsp chili powder
1 tsp ground cumin
1 can lager (or bock-style beer) divided, 12 ounce
1 tbsp vegetable oil
2 lbs chili meat made from chuck roast
1 medium onion peeled and chopped
2 garlic cloves peeled and minced
1 tbsp light brown sugar
1/2 tsp salt
1/2 tsp ground black pepper
2 cups beef broth
1 1/2 cups Water divided
1/4 cup corn masa
1 tablespoon lime juice
1 teaspoon hot sauce

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

1-2 hours

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Beef Broth, Beer, Chiles, Chuck Roast Chili Meat

Keyword

chili, chili recipe, instant pot chili, instant pot chili recipe, instant pot recipe, instant pot Texas chili, pressure cooker recipes

Prep Time

40 minutes

Cook Time

30 minutes

Servings

8 servings

Ingredients

2 dried Anaheim chilies halved and seeded
2 dried New Mexico chilies halved and seeded
1 tbsp chili powder
1 tsp ground cumin
1 can lager (or bock-style beer) divided, 12 ounce
1 tbsp vegetable oil
2 lbs chili meat made from chuck roast
1 medium onion peeled and chopped
2 garlic cloves peeled and minced
1 tbsp light brown sugar
1/2 tsp salt
1/2 tsp ground black pepper
2 cups beef broth
1 1/2 cups Water divided
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.

Recipe Notes

PER SERVING
CALORIES: 220
FAT: 7g
PROTEIN: 27g
SODIUM: 319mg
FIBER: 1g
CARBOHYDRATES: 10g
SUGAR: 4g

*Pressure Cook and Manual buttons are interchangeable

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

Nothing is more comforting than a hot bowl of soup—and with the Instant Pot, it’s never been faster or easier to cook up a delicious batch of soup. This cookbook makes using your Instant Pot more appetizing and satisfying than ever! This cookbook guides you through using the Instant Pot to create savory soups, stews, and chilis that are quick, easy, and full of flavor. With 175 recipes and photographs throughout, this is a must-have for all Instant Pot fans. From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you’re sure to find the perfect soup for any day of the week. Including an easy-to-understand guide to the Instant Pot and hearty, flavorful recipes, The “I Love My Instant Pot” Soups, Stews, and Chilis Recipe Book is perfect for chefs of any level who are looking to warm up their day.