Nicks Pressure Cooker Bowl Of Red Traditional Texas Chili Recipes

NICK'S PRESSURE COOKER "BOWL OF RED" - TRADITIONAL TEXAS CHILI

Steps:

• Steps:.
• 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.

EASY TEXAS CHILI

Steps:

• Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain excess grease from beef.
• Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

RED CANYON - TEXAS CHILI

Steps:

• Step #1.
• In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional).
• Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers.
• Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder.
• Bring to a boil then reduce heat and simmer 1 hour covered.
• Step #2.
• Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and ½ teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes.
• Step #3.
• Add the following:.
• 1 teaspoons onion powder.
• ½ teaspoons garlic powder.
• 2 teaspoons paprika.
• 2 teaspoons cumin.
• 1 Tbs. chili powder.
• ¼ teaspoons ground red pepper.
• ½ teaspoons ground black pepper.
• Simmer 15 minutes and serve.
• Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.

TEXAS CHILI

Steps:

• Toast the cumin seeds for 10 minutes at 375º and set aside.
• (I use my toaster oven for this step).
• In a 6 quart kettle saute the bacon until clear.
• Add meat, onions, garlic& jalapenos; cook& stir on high heat until browned.
• When meat is brown and onions are clear add the rest of the ingredients, mashing up the tomatoes by hand.
• Simmer 1 hour.
• Correct seasonings.

RENO RED CHILI

Steps:

• Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
• Remove pods and blend into paste.
• Reserve the chili water.
• Chop onions.
• Crack cumin with rolling pin or grind with mortar and pestle.
• Brew 1 teaspoon oregano leaves in 1 cup of water.
• Brown meat in several batches, add black pepper while browning.
• Brown onions with meat then remove with slotted spoon and reserve.
• Combine browned meat and onion with the following: cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and MSG.
• Cook ten minutes, using just enough pepper water to keep from burning.
• Stir constantly.
• This cooks the spices into the meat.
• Add chili paste and half of oregano water.
• Cook slowly, adding pepper water as necessary to prevent scorching.
• Add additional oregano to taste, salt to taste.
• The meat should be tender in around 1-1/2 hours.
• Cooking Variations:.
• Add 1 to 2 cans 8 ounce cans of tomato sauce.
• Hand cut meat to about the size of a navy bean.
• (A lot of contestants now use half chili grind and half hand cut).
• Add 2 tablespoons of vinegar 10 minutes before serving.
• Use white pepper instead of black pepper.
• Use masa/corn flour (not cornstarch) to thicken (mix flour with cold water and whisk until smooth, then pour into hot chili while stirring constantly until thickened).

RICH BROOKS' DAMN GOOD CHILI

Steps:

• Chop the onions, peppers, celery stalk, jalapeno, and mince the garlic clove.
• Heat the vegetable oil on med-high heat and saute the onions, peppers, celery stalk, jalapeno, and garlic until they are soft and onions are translucent.
• Add the beef and continue cooking until the beef is no longer pink, adding salt and pepper to taste.
• When finished cooking, spoon any excess oil from beef mixture and transfer the beef mixture to a soup/chili pot.
• In a separate bowl, mix the chili powder, cumin, garlic salt, hot sauce, salt and pepper, and the beer. Let it sit for a few minutes.
• Add the chili powder mixture from the bowl to the beef mixture in the soup pot.
• Next add the water, stewed tomatoes, tomato sauce, tomato paste, diced green chilies, and bay leaf to the pot.
• Cover and cook on low heat for 3 hours, stirring occasionally.
• I serve it with shredded cheese and a dollop of sour cream. It's also good with Fritos, crackers, or as just plain chili!