Let’s make some Texas chili that we grew up with but with real dried chile that originated from Mexico! Although I could never duplicate the amazing flavors of Mexico, using some of their techniques like dried chiles just shows us how the spices should be prepared and taste.
This recipe for my Texas Chili is exactly what we all need these next few days with the frigid temperatures that we have coming our way. Plus, this recipe is with dried chiles from Mexico that you can find from your local grocery store. If you haven’t cooked with dried chiles but don’t understand how; this recipe will teach you so that you can start taking advantage of these beautiful ingredients of Mexico.
By the way, you don’t have to serve this with Fritos like I did. Just loved how beautiful it all came together for a delicious dish.
These are some of my favorite toppings for this Texas Chili.
- Avocado
- Cotjia cheese or cheddar cheese
- Cilantro
- Green onion
- Red onion
- Sour cream
- Chopped Jalapeno
- Crushed tortilla chips or crumbled cornbread or Fritos if you’re classy! Frito Pie for the win!
- Did I miss anything?
- Ketchup? I don’t know but a lot of folks love it.
What do you need to make this so good Texas chili!
- 1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
- 3 dried ancho chiles, stems and seeds removed
- 3 dried pasilla chiles, stems and seeds removed
- 2 cups very hot water (I brought it to a boil on the stovetop)
- 1 tbsp salt, divided use
- 1 tbsp ground black pepper, divided use
- 4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
- 1 cup stock (beef or chicken) or water (I actually just used water)
- 4 cloves garlic, peeled
- 1 small onion, peeled and quartered
- 1 15 oz can unsalted crushed tomatoes
- 2 tbsp sweet paprika (I used a sweet smoked paprika)
- 1 tbsp cumin
- 2 tsps dried mexican oregano
- 1-3 tsps cayenne (optional)
- 1/2 cup masa harina
Sometimes I make chili with spices, but this chili starts with dried chiles which I really like. There’s just something about using actual dried Chile that adds warmth and depth to the dish! If you aren’t familiar with these chiles, here’s a photo and a bundle on Amazon only if you can’t find chiles in your local grocery stores.
Although I didn’t use Guajillo in this recipe, they are the sister (in my lowly opinion, they are similar) to the New Mexico Hatch Red Chile, just milder….not as bitter. I really like the Guajillo chile. So buy the bundle. I’ll show you how to use them.
Below is my Brisket Chili. I have so many mixed emotions about these recipes. The base that’s develped from the dried chile or the base that was develped from the cut of beef which happened to be brisket. Of Course.
That’s a later story but in the meantime, here’s the recipe. amazing texas smoked brisket beans.
But, All Hale to the Texas Chili that taste like what I grew up with made by my father who was a master cook in my mind. My Mom was a master cook also made a beautifully planned out Southern meal daily in the 1950’s.
Here you go! Let me know what you think.
Instant Pot Texas Chili
Equipment
- Instant Pot or other Pressure Cooker
Ingredients
- 1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
- 3 dried ancho chiles, stems and seeds removed
- 3 dried pasilla chiles, stems and seeds removed
- 2 cups very hot water (I brought it to a boil on the stovetop)
- 1 tbsp salt, divided use
- 1 tbsp ground black pepper, divided use
- 4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
- 1 cup stock (beef or chicken) or water (I actually just used water)
- 4 cloves garlic, peeled
- 1 small onion, peeled and quartered
- 1 15 oz can unsalted crushed tomatoes
- 2 tbsp sweet paprika (I used a sweet smoked paprika)
- 1 tbsp cumin
- 2 tsps dried mexican oregano
- 1-3 tsps cayenne (optional)
- 1/2 cup masa harina
Instructions
- Melt the tallow or lard in a large pan over medium-high heat either in the Instant Pot or in a separate skillet. Briefly fry the chiles until fragrant, about 10 seconds on each side. Remove the chiles to a blender or food processor (leaving the seasoned fat in the pan), cover with the very hot water, and let steep while you sear the meat. (Use a spoon or tongs to push the chiles down into the hot water if they’re not completely submerged.)
- Season the beef with two teaspoons each salt and pepper. Sear the meat in the leftover chile oil over medium-high heat until well-browned, about 6 minutes total. (You may have to work in batches, depending on the size of your pan.) When all of the meat is browned, add it to the Instant Pot if you used a separate skillet up to this point.
- Add the stock or water to the pan and use a metal spatula or a wooden spoon to scrape the browned bits off the pan. Add this liquid to the Instant Pot.
- Add the garlic and onion to the blender and blend until nearly smooth. I wanted to strain the chile becasue sometimes there's skin left so I placed a strainer over the Instant Pot and poured the chili paste into the strainer and pressed with a back of a spoon, scraping the bottom of the strainer occasionally until there's nothing left in the strainer but the skin residue. Discard the residue.
- Add the crushed tomato, 1 teaspoon salt, 1 teaspoon pepper, paprika, cumin, dried oregano, and cayenne (if using) to the Instant Pot. Seal the lid and run the high pressure setting for 40 minutes. Manually release the pressure.
- Carefully open the Instant Pot and scoop out about a cup of the chili’s liquid into a heat-safe bowl. Whisk in the masa harina and add this mixture back into the Instant Pot. Stir to combine; the chili should thicken slightly.
- Serve with whatever chili accompaniments you like best. I listed several we like in the body of this post!
