Prep 30 mins
Cook 40 mins
This is DYN-O-MITE Chili. Chili has a colorful history and is not a Mexican dish at all. It has roots in Spain and Portugal where a meat stew with peppers was made. Variations on this eventually made it to San Antonio, TX which many boast as having the best chili and is the home to the beginning of the Chili cookoff craze. Tradition has it that true Texas chili does not have beans. So this recipe does not include beans. You can vary the recipe by adding chopped tomato for a chunky rather than smooth stew. Serve with chopped jalapeno, cheddar cheese, and sliced green onion for garnish. This recipe originated from a discussion with a friend and customer about chili.
- 12 hot new mexico peppers, dried
- 1133.98 g beef chuck roast, diced (we used a cut normally used for carne asada)
- 29.58 ml shortening
- 414.03 ml beef stock
- 4.92 ml beef base, add to prepared stock
- 414.03 ml chicken stock
- 4.92 ml chicken base, add to prepared stock
- 14.79 ml flour
- 226.79 g spicy tomato sauce
- 14.79 ml Hungarian paprika
- 7.39 ml onion powder
- 7.39 ml garlic powder
- 88.74 ml hot new mexico chile powder
- 2.46 ml black pepper
- 2.46 ml white pepper
- 14.79 ml cumin
- 14.79 ml dried Mexican oregano
- 4.92 ml ground cayenne pepper
- 29.58 ml masa harina (optional)
- Break off stems of the chiles and remove the seeds.
- Place chiles in pressure cooker.
- Add beef stock, chicken stock and enough water to cover.
- Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
- While this is cooking, dice your meat and measure out your spices.
- Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
- Add shortening to pressure cooker pan and brown meat.
- Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
- Stir in the chile puree.
- Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
- Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
- Bring mixture to a boil and cover the pressure cooker.
- Cover and pressure cook for 30 minutes.
- Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile).
- Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
- The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.
Totally Texas. WOW! We just enjoyed this for MLK Day lunch, and it is incredible. Coming from a former competitor on the chili circuits in Texas, you should be proud of such a recipe. Worked great as a Frito Pie! Oh, and yea.....there are NO beans at Terilinga! Nice job!
This is as advertised - a superior example of Texas Red chili. If you're not the spicy type, this won't be for you, but if you are, man oh man, this is heaven. It's incredibly complex, deeply spicy and 100% delicious. I was confused about what the author meant by "spicy tomato sauce" - no other description is given and there is no such thing at my grocery store, so I just used regular tomato sauce. You'll need some salt at the very end, and maybe a bit more broth than is called for, but this is a definite keeper. Thanks Nick!
This chili is so tasy it is not funny. For the Aussies out there, Shortening = OIl I add my own touch by putting in a can of chopped tomatoes, and a can of red kidney beans