Texas Chili

Homemade Texas Chili never tasted so good! This twist on the classic recipe calls for beef stew meat instead of the ground variety and TONS of spices. With flavors as big and bold as Texas, this Texas-style Chili is sure to be adored this fall and winter!

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings servings

Calories 463kcal

Ingredients

Texas Chili

2 tablespoon avocado oil divided
16 oz. beef stew meat
Kosher salt and black pepper to taste
2 small onions chopped
3 cloves garlic diced
1 ½ teaspoons kosher salt
1 ½ teaspoons chili powder
1 teaspoon black pepper ground
¾ teaspoon cumin
¾ teaspoon oregano dried
½ teaspoon chipotle pepper ground
¼ teaspoon red chili flakes ground
A pinch of ground cinnamon (3 shakes of the jar)
2 tablespoons tomato paste
1 ½ cups beef stock or vegetable stock
28 oz. crushed tomatoes
1 teaspoon Worcestershire sauce

Garnishes

Sharp cheddar cheese
Jalapeno rounds
Sour cream
Green onions
Corn chips

Instructions

How to Make the Chili in an Electric Pressure Cooker

Press the Saute setting, and set for 30 minutes. Add 1 tablespoon of the oil, and let it heat.
Season the stew meat with salt and pepper. Set aside.
When the monitor reads ‘HOT,’ add the stew meat to the electric pressure cooker.
Sear until the beef is very browned, then remove it from the pan.
Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
Pour in the stock to deglaze the pan. Using a wooden spoon, scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
Carefully place on the lid, and seal. Press ‘Pressure Cook’ and set to 45 minutes.
When the electric pressure cooker finishes its cook, let the pressure naturally release, then let out any remaining pressure through the Quick Release and remove the lid.
Stir the Texas chili with a wooden spoon, and serve with your favorite toppings.

How to Make the Chili on the Stovetop

Heat a Dutch oven over high heat on the stovetop. Add1 tablespoon of the oil, and let it heat.
Season the beef stew meat with salt and pepper. Set aside.
When the the oil is hot, add the stew meat.
Sear until the beef is very browned, and then remove it from the pan.
Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
Pour in the stock to deglaze the pan. (You can use ½ cup less in this method if you'd like a thicker chili.) Use a wooden spoon to scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
Lower the heat to the lowest setting, and cover. Simmer for 3-4 hours, or until the meat is fall-apart tender.
When the beef is ready, serve with your favorite toppings, and enjoy!

Notes

If you're feeding people who are sensitive to spice, add ¼ teaspoon ground chipotle or leave it out entirely. It adds smoky flavor that also packs in the heat.

Nutrition