chile con carne

Real Texas chile con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. 30 minutes later, you've got spoon-tender chunks of beef in a rich, complex chili-based stew.

1-Hour Pressure Cooker Texas-Style Chile Con Carne Recipe

chilies

hot dried chilies

chicken stock

whole Chipotle dried chilies

beef

salt and black pepper

vegetable oil

onion,

garlic, minced

cinnamon

cumin

allspice

oregano

Asian fish sauce,

masa harina (optional)

apple cider vinegar

sauce,

Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add chicken broth and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.

Season chuck steaks generously with salt and pepper. Heat oil in the base of an electric or stovetop pressure cooker over high heat until just starting to smoke. Add half of beef chuck in a single layer and cook without moving until deeply browned, about 6 minutes. Flip steaks and brown second side, 3 to 4 minutes longer. Transfer steaks to a cutting board.

Add onions to pressure cooker and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly, until fragrant, about 1 minute. Add the soaked chilies and the chicken broth and bring to a simmer. Transfer mixture to the jar of a blender. Blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute. Return purée to the pressure cooker.

Cut the seared and raw chuck steaks into 1 1/2- to 2-inch chunks and transfer to the pressure cooker. Bring to a simmer, season gently with salt and pepper, seal pressure cooker, and cook on high pressure for 30 minutes. 

Release pressure using quick release valve on an electric cooker or running under cold water for a stovetop cooker. Remove lid. Stir in fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Simmer until thickened to desired consistency, about 5 minutes. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to five days. Reheat the next day to serve.

Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.

A blend of chilies and spices provide this classic Texas chili con carne with maximum depth of flavor.

Original Texas Chili Con Carne Recipe

chicken broth

garlic,

Asian fish sauce

masa

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add half of chicken broth and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

Season chuck steaks generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef chuck in a single layer and cook without moving until deeply browned, about 6 minutes. Flip steaks and brown second side, 3 to 4 minutes longer. Transfer steaks to a cutting board. When cool enough to handle, cut seared steaks and raw steaks into 1 1/2- to 2-inch chunks.

Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine.

Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.

Stir in fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to five days. Reheat the next day to serve.

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