Nicks Pressure Cooker Bowl of Red Traditional Texas Chili
Get ready to experience the bold, authentic flavors of Texas with Nick's Pressure Cooker Bowl of Red Traditional Texas Chili. This hearty, no-beans chili highlights tender chunks of beef chuck simmered in a rich, smoky sauce made from dried ancho and guajillo chiles, infused with warming spices like cumin and smoked paprika. Prepared effortlessly in a pressure cooker, this recipe delivers deep, slow-cooked flavor in under an hour, making it perfect for weeknight dinners or a crowd-pleasing game-day meal. A splash of apple cider vinegar brightens the dish, while a hint of dark chocolate adds depth and complexity, creating a harmonious balance of heat and savoriness. Garnished with fresh cilantro for a burst of freshness, this Texas chili is the ultimate comfort food that’s both traditional and unforgettable.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 2 cups Beef broth
- 3 Dried ancho chiles, seeded and torn into pieces
- 3 Dried guajillo chiles, seeded and torn into pieces
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano, preferably Mexican
- 1 teaspoon Chipotle chili powder
- 1 tablespoon Apple cider vinegar
- 0.5 ounce Dark chocolate, finely chopped
- 0.5 cup Water (if needed to adjust consistency)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Season the beef cubes evenly with kosher salt and black pepper.
Set the pressure cooker to sauté mode. Add the vegetable oil and brown the beef in batches to avoid overcrowding. Remove browned beef and set aside.
Add the chopped onion to the pressure cooker and sauté for 3-4 minutes or until softened. Add the garlic and sauté for 1 minute more.
Turn off sauté mode and pour 1/4 cup of the beef broth into the pressure cooker, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the dried ancho chiles and guajillo chiles to the pot along with the remaining beef broth. Lock the pressure cooker lid in place and cook on high pressure for 5 minutes. Perform a quick release of pressure when finished.
Carefully transfer the liquid and softened chiles to a blender. Add the cumin, smoked paprika, oregano, and chipotle chili powder. Blend until smooth to create the chili paste.
Return the browned beef to the pressure cooker. Pour the chili paste over the beef and mix well. Lock the lid back in place and cook on high pressure for 35 minutes.
Perform a natural pressure release for 10 minutes, then release any remaining pressure manually.
Remove the lid and stir in the apple cider vinegar and chopped dark chocolate until fully melted and incorporated. If the chili is too thick, stir in up to 1/2 cup water to reach the desired consistency.
Taste and adjust seasoning if necessary. Serve hot and garnish with fresh cilantro.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3708 mg | 161% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 38.2 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 5111 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
