Old Time Beef Chili

Rustle up the chuck wagons and gather round for the best Texas Red Chili that you’ve ever had. This ain’t your average tailgating chili. This chili takes a little more time but the result is so worth it. Yeehaaaaaaaw!

Episode

Ingredients

Steps

1. Prepare Chiles and Aromatics!
   1. Remove stems and seeds from the new mexico, ancho, and arbol chiles.
   2. Microwave for 45 seconds, flipping them over every 15 seconds.
   3. Put the now fragrant chiles in a bowl and cover with 3 cups of boiling water. Wrap the bowl with plastic wrap and set aside.
2. Brown Beef!
   1. Slice chuck roast into about 4 big pieces.
   2. Season beef with salt and pepper.
   3. Put the Instant Pot into saute mode and let it heat for a few minutes.
   4. When Instant Pot is hot, add oil and half of the beef to the heated pot. Brown well on all sides and set aside when done. Should take about 5-10 minutes.
   5. Place the rest of the beef in the Instant Pot and brown well on all sides. Set aside when done.
   6. Slice browned beef into 1.5-2 inche cubes.
3. Prepare Chile Puree!
   1. After browning all of the beef, add onion and scrape all the wonderful brown bits on the bottom of the pot. Cook until soft, about 4 minutes.
   2. Add garlic and continue to scrape any remaining brown bits. Cook for about 2 minutes.
   3. Add cinnamon, cumin, and oregano to the pan and cook for about 1 minute.
   4. Add the chili peppers we rehydrated earlier along with all of the water they soaked in to the pot.
   5. Add canned chipotle peppers along with a tablespoon or so of the sauce from the can.
   6. Add chicken bouillon and bring to a simmer.
   7. Remove and heat and turn off Instant Pot.
   8. Pour the simmering sauce into a blender and blend until smooth.
4. Pressure Cooking Time!
   1. Turn the Instant Pot back on saute mode and add the pureed chile sauce along with the cubed beef to it.
   2. Once the sauce reaches a simmer, put the lid on and switch the Instant over to manual high pressure mode and set the timer for 42 minutes.
5. Seasoning and Eating!
   1. Once the timer is up, turn the instant pot off and release the pressure. Remove the lid and stir.
   2. Turn instant pot back on saute mode and stir in the masa harina. Break up any large chunks of masa harina. Simmer for about 3-5 minutes until the sauce starts to thicken up a little. You can shred some of the beef up against the side of the pot to help thicken it more.
   3. After the sauce is thickened to your liking: add the fish sauce(if using), vinegar, and salt to taste.
   4. Serve up a bowl and enjoy!