Ultimate Texas Chili Delight
Experience the bold and vibrant flavors of Texas with this Ultimate Texas Chili Delight. Originating from a rich tradition that eschews beans, this recipe showcases robust beef chuck roast paired with a rich blend of dried New Mexico peppers and an array of spices. The chili is a smooth, hearty stew that melds the warmth of paprika, cumin, and cayenne with the richness of beef and tomato sauce, creating a dish that is simply DYN-O-MITE. Customizable to your liking, you can enhance the texture with chopped tomatoes. Serve this hearty chili with garnishes of jalapeño, cheddar cheese, and sliced green onions for a definitive Texan experience. Perfect for gatherings or cozy nights in, this bowl of red will satisfy all cravings.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Dried New Mexico Peppers
12 (Stems and seeds removed)
Beef Chuck Roast
2 1/2 lbs (Diced)
Shortening
2 tablespoons (To brown the meat)
Beef Stock
1 3/4 cups (Prepared)
Beef Base
1 teaspoon (To be added to the prepared stock)
Chicken Stock
1 3/4 cups (Prepared)
Chicken Base
1 teaspoon (To be added to the prepared stock)
Flour
1 tablespoon (For thickening)
Spicy Tomato Sauce
8 ounces (Prepared)
Hungarian Paprika
1 tablespoon (Ground)
Onion Powder
1 1/2 teaspoons (Ground)
Garlic Powder
1 1/2 teaspoons (Ground)
Hot New Mexico Chile Powder
6 tablespoons (Ground)
Black Pepper
1/2 teaspoon (Ground)
White Pepper
1/2 teaspoon (Ground)
Cumin
1 tablespoon (Ground)
Dried Mexican Oregano
1 tablespoon (Ground)
Ground Cayenne Pepper
1 teaspoon (Ground)
Masa Harina
2 tablespoons (Optional, for thickening and flavor)
Instructions
1
Begin by preparing the dried New Mexico peppers. Remove the stems and seeds, then set them aside.
2
In your pressure cooker, combine the prepared peppers with beef stock, chicken stock, and enough water to cover the ingredients completely.
3
Securely close the pressure cooker lid and place the weight on the port. Set to pressure cook for 10 minutes.
4
While the peppers are cooking, dice the beef chuck roast into bite-sized pieces and measure out the spices.
5
Once the 10 minutes are up, carefully release the pressure by running the cooker under cold tap water until it is safe to open the lid.
6
Transfer the cooked peppers to a blender, adding a small amount of the cooking liquid. Puree until smooth to form a thin paste. Reserve any leftover liquid from the cooker.
7
Return the pressure cooker to the heat, adding shortening to the pan. Brown the diced beef on all sides, ensuring caramelization for flavor.
8
Sprinkle flour over the browned meat and stir to coat. This will help thicken the chili later.
9
Pour in the chili puree you created earlier, stirring to combine with the meat.
10
Add enough reserved cooking liquid to cover the meat by approximately 2 inches. Set aside any remaining liquid for adjusting consistency later.
11
Stir in the spicy tomato sauce, Hungarian paprika, onion powder, garlic powder, chile powder, black and white pepper, cumin, oregano, and ground cayenne pepper.
12
Bring the mixture to a boil, then secure the lid on the pressure cooker again and cook under pressure for 30 minutes.
13
After 30 minutes, release the pressure and taste the chili. Adjust seasoning as necessary. If desired, stir in masa harina for added thickness and flavor.
14
Bring the chili to a final boil before serving. Enjoy it hot over cornbread, chili dogs, burgers, or simply on its own, garnished with your favorite toppings, such as jalapeños, cheddar cheese, and green onions.
15
Store any leftover chili in the refrigerator for later enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Texas Chili Delight?
Ultimate Texas Chili Delight is a bold and vibrant Texas-style chili made with beef chuck roast and a blend of dried New Mexico peppers, characterized by the absence of beans.
Are there beans in this Texas chili recipe?
No, this recipe follows the rich Texan tradition that eschews beans in favor of a hearty beef stew.
What type of meat is recommended for this chili?
The recipe calls for 2 1/2 lbs of beef chuck roast, diced into bite-sized pieces.
What kind of peppers are used to create the base?
The base is made using 12 dried New Mexico peppers with the stems and seeds removed.
How do you prepare the dried peppers?
The peppers are pressure cooked for 10 minutes with stocks and water, then pureed in a blender to form a thin paste.
What appliance is required for this recipe?
This recipe is designed to be prepared using a pressure cooker.
What is used to brown the beef?
Two tablespoons of shortening are used to brown the diced beef and ensure caramelization for flavor.
How is the chili thickened?
The chili is thickened by stirring flour into the browned meat and optionally adding masa harina at the end of the cooking process.
Which stocks are used in the Ultimate Texas Chili Delight?
The recipe uses a combination of both beef stock and chicken stock, enhanced with their respective bases.
Is there tomato in this chili?
Yes, the recipe includes 8 ounces of spicy tomato sauce and mentions that chopped tomatoes can be added for texture.
What spices give this chili its flavor?
The flavor profile includes Hungarian paprika, onion powder, garlic powder, hot New Mexico chile powder, black and white pepper, cumin, and dried Mexican oregano.
How long does the final pressure cooking stage take?
The beef and chili mixture are cooked under pressure for 30 minutes in the final stage.
What is the purpose of Masa Harina in this recipe?
Masa harina is an optional ingredient used at the end to provide additional thickness and a unique flavor.
How should I release the pressure from the cooker?
The instructions recommend running the pressure cooker under cold tap water to safely release the pressure.
What are the suggested garnishes for this dish?
Recommended toppings include jalapeños, cheddar cheese, and sliced green onions.
Can this chili be served with other foods?
Yes, it is excellent served over cornbread, chili dogs, or burgers, as well as on its own.
Is this chili recipe spicy?
Yes, it contains hot New Mexico chile powder, ground cayenne pepper, and spicy tomato sauce for a robust heat.
How do I store leftovers?
Leftover chili should be stored in the refrigerator for later enjoyment.
What type of paprika is used?
The recipe specifically calls for one tablespoon of ground Hungarian paprika.
Why is the beef floured before adding liquid?
Sprinkling flour over the browned meat helps to create a roux-like effect that thickens the stew as it cooks.
How much liquid should cover the meat before the final cook?
The meat should be covered by approximately 2 inches of liquid before the final 30-minute pressure cook.
What kind of oregano is best for this recipe?
Dried Mexican oregano is used to provide an authentic herbal note to the chili.
Do I need to keep the pepper cooking liquid?
Yes, you should reserve the leftover liquid from the pepper cooking stage to adjust the chili's consistency later.
Can I adjust the seasoning of the chili?
Yes, it is recommended to taste and adjust the seasoning after the final pressure release.
What is the 'bowl of red'?
'Bowl of red' is a traditional nickname for a hearty, tomato and pepper-based Texas chili like this one.
What is the first step in the recipe?
The first step is preparing the dried New Mexico peppers by removing their stems and seeds.
How many ingredients are in this recipe?
There are 19 distinct ingredients listed in the recipe.
Is this recipe suitable for a chili cook-off?
Yes, it is tagged as a chili cook-off recipe due to its bold flavors and traditional Texas preparation.
Can I use both black and white pepper?
Yes, the recipe uses 1/2 teaspoon of both ground black pepper and ground white pepper.
What is the final step before serving?
The final step is to bring the chili to a boil before serving it hot with your favorite toppings.