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!

#ProTip
Make sure to leave space between the meat when browning! It will ensure that it is browning and not boiling/steaming.

Episode

Ingredients

How much are we making?
Servings
+
-
Ingredient
Amount
Chuck Roast
3.5 pounds
Onion
1 Large
Garlic
5 Cloves
New Mexico Chiles
3 Dried
Ancho Chiles
3 Dried
Arbol Chiles
2 Dried
Water
3.5 Cups
Better Than Chicken Bouillon
1 Tablespoon
Oil
2 Tablespoons
Cinnamon
1/2 Teaspoon
Cumin
1 Tablespoon
Oregano
2 Teaspoons Dried
Chipotles in Adobo
2 Chilies from 1 Can
Vinegar
2 Tablespoons
Fish Sauce (Optional)
1 Tablespoon
Masa Harina (Optional)
3 Tablespoons
Black pepper
1 Teaspoon
Salt
To taste
Cilantro (Optional)
Shredded Cheese (Optional)
Total
20

Steps

  1. Prepare Chiles and Aromatics!
    1. Remove stems and seeds from the new mexico, ancho, and arbol chiles. Decorative plate holding assortment of seeded dried chilies (New Mexico Chiles, Ancho, Arbol)
    2. Microwave for 45 seconds, flipping them over every 15 seconds. Turning over plate of dried chilies after 45 secs in microwave (New Mexico Chiles, Ancho, Arbol)
    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. Pouring water over dried chilies after microwaving and placing in bowl (New Mexico Chiles, Ancho, Arbol) Placing saran plastic wrap over bowl of microwaved chilies in water Chopping up an onion rough chopping garlic
  2. Brown Beef!
    1. Slice chuck roast into about 4 big pieces. Removing chuck roast beef from package and slicing into large pieces
    2. Season beef with salt and pepper. Seasoning chunks of chuck roast 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. Browning chuck roast beef in Instant Pot
    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. Slicing browned chuck roast beef into smaller cubes on cutting board with chefs knife
  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. Onions sauteing in pot beef was removed from. Stirring with large spoon.
    2. Add garlic and continue to scrape any remaining brown bits. Cook for about 2 minutes. Adding garlic. Scraping all brown bits off bottom of pot while sauteing onions.
    3. Add cinnamon, cumin, and oregano to the pan and cook for about 1 minute. Adding cinnamon, cumin, and oregano to the pan of instant pot
    4. Add the chili peppers we rehydrated earlier along with all of the water they soaked in to the pot. Dried chilies rehydrated in bowl of water (New Mexico Chiles, Ancho, Arbol)
    5. Add canned chipotle peppers along with a tablespoon or so of the sauce from the can. Hands grabbing chipotle chiles out of can with adobo sauce on fingers
    6. Add chicken bouillon and bring to a simmer. Hand scooping liquid chicken bouillon into pot
    7. Remove and heat and turn off Instant Pot.
    8. Pour the simmering sauce into a blender and blend until smooth. Chili mixture being blended in blender with hand holding lid on
  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. Hand pours pureed chili mixture back into Instant Pot Man adds seared chuck roast beef cubes back to instant pot after pouring pureed chilies in
    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. Instant Pot turned on with lid on and timer set to 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. Hand uses spoonula to release pressure valve on Instant Pot
    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. Hand holding masa harina in measuring cup with bag and Instant Pot in background
    3. After the sauce is thickened to your liking: add the fish sauce(if using), vinegar, and salt to taste. Man measures fish sauce from bottle into measuring cup over Instant Pot Man measures apple cider vinegar into measuring cup over Instant Pot
    4. Serve up a bowl and enjoy!