Get ready to tantalize your taste buds with a bowl of hearty Pressure Cooker Texas Red Chili! This mouthwatering recipe brings together tender beef chuck, aromatic spices, and rich flavors that will transport you straight to the heart of Texas. Perfect for chilly nights or game day gatherings, this chili is not just a meal; it's an experience that promises to warm you from the inside out. With just 15 minutes of prep and 45 minutes of cooking time, you'll have a delicious dish ready to impress your family and friends. Dive into this article to discover the secrets behind crafting the ultimate chili that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cubed
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Prepare the beef chuck by cutting it into 1-inch cubes if not already done. Pat the meat dry with paper towels and season generously with salt and pepper.
- Set the pressure cooker to sauté mode. Add a small amount of oil and brown the beef chuck cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pressure cooker, add diced onions and sauté until translucent and slightly caramelized, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Sprinkle chili powder and cumin over the onions, stirring to toast the spices and release their aromatic oils.
- Return the browned beef to the pressure cooker, then add diced tomatoes and beef broth. Stir to combine all ingredients thoroughly.
- Close the pressure cooker lid, set the valve to sealing position, and cook on high pressure for 35-40 minutes.
- Once cooking is complete, allow natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure.
- Open the lid and check the meat's tenderness. If needed, use a wooden spoon to break down larger chunks of beef.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as desired.
- Let the chili rest for 5-10 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with shredded cheese, chopped cilantro, or sour cream.
Tips
- Choose Quality Meat: Opt for well-marbled beef chuck for the best flavor and tenderness. The fat will render during cooking, enriching the chili.
- Sear the Meat: Don’t skip the browning step! Searing the beef creates a deep, savory crust that adds layers of flavor to your chili.
- Toast the Spices: Toasting the chili powder and cumin with the onions enhances their flavors and brings out their aromatic qualities, making your chili even more delicious.
- Natural Pressure Release: Allowing the pressure to release naturally for 10-15 minutes helps the meat become more tender and makes for a richer flavor.
- Adjust Seasoning: After cooking, always taste and adjust the seasoning. A little extra salt or chili powder can elevate the dish to perfection.
- Let It Rest: Allowing the chili to rest for 5-10 minutes before serving helps the flavors meld together beautifully, resulting in a more cohesive dish.
- Garnish for Flair: Serve your chili with toppings like shredded cheese, chopped cilantro, or a dollop of sour cream to add freshness and creaminess to each bowl.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
