Texas Red Chili
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.
Servings Prep Time
8servings 40minutes
Cook Time
30minutes
Servings Prep Time
8servings 40minutes
Cook Time
30minutes
Ingredients
  • 2 dried Anaheim chilieshalved and seeded
  • 2 dried New Mexico chilieshalved and seeded
  • 1tbsp chili powder
  • 1tsp ground cumin
  • 1 can lager(or bock-style beer) divided, 12 ounce
  • 1tbsp vegetable oil
  • 2lbs chili meat made from chuck roast
  • 1 medium onionpeeled and chopped
  • 2 garlic clovespeeled and minced
  • 1tbsp light brown sugar
  • 1/2tsp salt
  • 1/2tsp ground black pepper
  • 2cups beef broth
  • 1 1/2cups Waterdivided
  • 1/4cup corn masa
  • 1tablespoon lime juice
  • 1teaspoon hot sauce
Instructions
  1. Heat the oven to 350°F.
  2. 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.
  3. Drain chilies and place in a blender with chili powder, cumin, and half the beer. Purée until smooth, about 1 minute. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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