Nick’s Pressure Cooker €œbowl Of Redâ€? - Traditional Texas Chili

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 12 hot new mexico peppers, dried
• 2 1/2 lbs beef chuck roast, diced (we used a cut normally used for carne asada)
• 2 tablespoons shortening
• 1 3/4 cups beef stock
• 1 teaspoon beef base, add to prepared stock
• 1 3/4 cups chicken stock
• 1 teaspoon chicken base, add to prepared stock
• 1 tablespoon flour
• 8 ounces spicy tomato sauce
• 1 tablespoon hungarian paprika
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 6 tablespoons hot new mexico chile powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon pepper
• 1 tablespoon cumin
• 1 tablespoon dried mexican oregano
• 1 teaspoon ground cayenne pepper
• 2 tablespoons masa harina (optional)

Recipe

• 1 steps:.
• 2 break off stems of the chiles and remove the seeds.
• 3 place chiles in pressure cooker.
• 4 add beef stock, chicken stock and enough water to cover.
• 5 cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
• 6 while this is cooking, dice your meat and measure out your spices.
• 7 release pressure by running under cold tap water until safe to open cooker. after the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. reserve the remaining liquid.
• 8 add shortening to pressure cooker pan and brown meat.
• 9 sprinkle the flour over the meat and stir. the meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
• 10 stir in the chile puree.
• 11 add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
• 12 add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, pepper, cayenne, oregano, and cumin.
• 13 bring mixture to a boil and cover the pressure cooker.
• 14 cover and pressure cook for 30 minutes.
• 15 release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile).
• 16 return to a boil. serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
• 17 the pressure cooker will meld the flavors and tenderize the meat. refrigerate any remaining servings.