60 minutes
A hearty, flavorful Texas-Style Chili con Carne made in a pressure cooker, perfect for those who love rich and complex flavors.
Sweet Fresh Dried Chiles, stems and seeds removed
each
Hot Dried Chiles, stems and seeds removed
each
Rich Fruity Dried Chiles, stems and seeds removed
each
quarts
Chipotle Dried Chiles Canned In Adobo Sauce, stems and seeds removed
each
Adobo Sauce
tablespoons
Beef Chuck, trimmed of excess gristle and fat, cut into 2 to 3 large steaks
0 lb
to taste
to taste
tablespoons
Large Onion, finely diced
each
Garlic, minced
cloves
teaspoons
tablespoons
Ground Allspice
teaspoons
teaspoons
tablespoons
Masa Harina, optional
tablespoons
tablespoons
to taste
Cilantro, chopped
to garnish
Chopped Onions
to garnish
to garnish
Grated Cheese
to garnish
to garnish
Warm Tortillas
to serve
1. Toast the Dried Chiles
Begin by toasting the dried chiles in a large heavy-bottomed Dutch oven or stock pot over medium heat for about 2 to 5 minutes, until they are slightly darkened and release an intense roasted aroma. This step is crucial as it enhances the flavors and aroma of the chiles, setting the foundation for a rich and complex chili.
2. Soak the Chiles
Place the toasted chiles in a 2-quart microwave-safe liquid measuring cup or bowl along with the chicken broth and chipotle chiles. Cover with plastic wrap and microwave on high for 5 minutes. This will soften the chiles and blend their flavors with the broth.
3. Season and Sear the Beef
While the chiles are soaking, season the beef chuck steaks with kosher salt and freshly ground black pepper. Heat the vegetable oil in your pressure cooker over medium-high heat. Sear the beef on both sides, about 6 minutes per side, until you achieve a deep brown crust. This browning process builds a rich, savory base for your chili.
4. Cook the Onions and Spices
Remove the beef from the pressure cooker and set aside. Add the finely diced onion to the pressure cooker and cook for about 2 minutes until softened. Then, add the minced garlic, cinnamon, cumin, allspice, and oregano, and cook for another minute until the spices are fragrant.
5. Blend the Chile Mixture
Transfer the soaked chiles and broth mixture to a blender and blend on high until smooth and homogenous. This creates a silky sauce that will coat the beef and infuse it with deep, smoky flavors.
6. Combine and Cook in Pressure Cooker
Return the seared beef and any accumulated juices to the pressure cooker. Pour the blended chile broth over the beef, ensuring it is evenly covered. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes.
7. Finish the Chili
Once the cooking time is complete, carefully release the pressure according to your pressure cooker’s instructions. Open the lid and stir in the fish sauce, masa harina (if using), apple cider vinegar, and hot sauce to taste. The fish sauce adds an umami depth, while the masa harina can thicken the chili to your desired consistency.
8. Serve and Garnish
Finally, let the chili rest for a few minutes to allow the flavors to meld. Serve the chili con carne in bowls, garnished with fresh cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.
Use chicken, white beans, green chiles, and cumin. Vegetarian Chili
Opt for beef chuck roast, which has a good balance of fat and connective tissue. Cut the beef into uniform pieces for even cooking.
Brown beef in batches for a good sear. Overcrowding causes steaming, not searing.
Sauté onions and garlic until fragrant, then add and bloom spices like cumin and oregano before adding liquids.
After toasting, submerge chiles in hot water until soft, then blend into a paste for a flavor backbone.
Toast whole dried chiles like ancho, pasilla, or chipotle in a dry skillet until fragrant but not burnt to enhance flavors.
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