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Instant Pot Texas Chili

Instant Pot Texas Chili

Put that popular Christmas present to good use by making a comforting Bowl of Red. (By all means, ignore the Beans/Chili setting.)

Equipment

  • 1 Instant Pot

Ingredients  

  • ⅓ cup beef tallow, lard, bacon fat, or (if you must) vegetable oil
  • 3 dried ancho chiles, stems and seeds removed
  • 3 dried pasilla chiles, stems and seeds removed
  • 2 cups very hot water
  • 1 tablespoon salt, divided use
  • 1 tablespoon ground black pepper, divided use
  • 4 pounds beef, either chili-grind beef or beef chuck roast cut into bite-size pieces
  • 1 cup stock (beef or chicken) or water
  • 4 cloves garlic, peeled
  • 1 small onion, peeled and quartered
  • 1 fifteen-ounce can unsalted crushed tomatoes
  • 2 tablespoons sweet paprika
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1 to 3 teaspoons cayenne (optional, for even spicier chili)
  • ½ cup masa harina

Directions 

  • Melt the tallow in a large pan over medium-high heat. Briefly fry the chiles until fragrant, about 10 seconds on each side. Remove the chiles to a blender (leaving the seasoned fat in the pan), cover with the very hot water, and let steep while you sear the meat. (Use a spoon or tongs to push the chiles down into the hot water if they’re not completely submerged.)
  • Season the beef with two teaspoons each salt and pepper. Sear the meat in the leftover chile oil over medium-high heat until well browned, about 6 minutes total. (You may have to work in batches, depending on the size of your pan.) When all of the meat is browned, add it to the Instant Pot.
  • Add the stock to the pan and use a metal spatula or a wooden spoon to scrape the browned bits off the pan. Add this liquid to the Instant Pot.
  • Add the garlic and onion to the blender and blend until nearly smooth. Pour the chili paste into the Instant Pot, using a rubber spatula to get as much as you can out of the blender.
  • Add the crushed tomato, 1 teaspoon salt, 1 teaspoon pepper, paprika, cumin, dried oregano, and cayenne (if using) to the Instant Pot. Seal the lid and run the high pressure setting for 40 minutes. Manually release the pressure.
  • Carefully open the Instant Pot and scoop out about a cup of the chili’s liquid into a heat-safe bowl. Whisk in the masa harina and add this mixture back into the Instant Pot. Stir to combine; the chili should thicken slightly.
  • Serve with whatever chili accompaniments you like best.