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A Bowl of Red

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Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum

I posted about this Instant Pot cook before, but I made another batch last night and it was so good, I thought I'd mention it again. Texas chili with nothing but chilies, chuck roast, onion and some spices. No beans. Might cook some pintos to serve on the side before this batch of chili disappears. Garnished with avocado, sliced jalapeño, Tostitos, cilantro, Valentina's hot sauce, cheese, whatever you like.

I cut the beef in half to fit in my Instant Pot, seared both sides of both halves for about 8 min ea, then cut into 1-1 1/2" cubes. Better sear than if you cube the meat first. Mixed with everything else and pressure cooked for 30 minutes. Remove lid, add masa harina to thicken and fish sauce if desired and simmer (no pressure lid) for 5 min or so. Try not to overcook - the beef is so tender at this point, it will completely shred if you go too long.

Kenji seems to like vinegar far more than I do. Ruined a couple of things where he called for it so I usually leave it out. Your choice.

I took pics last time, but not last night. And anyway, Kenji's pic is better. LOL

image.png

Oh, and for you guys who think you HAVE to have beans, do yourself a favor and try it this way. You can always add beans if you don't like it without. Generally, I like it either way but I have yet to add beans to this recipe. Enjoy!

http://www.seriouseats.com/recipes/2015/01/pressure-cooker-chile-con-carne-texas-red-chili-recipe.html

I think below is the same recipe, but for a DO, not a Pressure Cooker. Takes considerably longer. https://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • lkapigian
    lkapigian Posts: 10,767
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    Yessssss!!

    Visalia, Ca @lkapigian
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  • Photo Egg
    Photo Egg Posts: 12,110
    edited April 2019
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    Looks like a cover photo for Comfort Food Magazine!

    Thank you,
    Darian

    Galveston Texas
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  • fishlessman
    fishlessman Posts: 32,776
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    that recipe is darn close to my yankee chili, right down to a pinch of cinnamon, allspice and fish sauce. i like how the chuck is seared in big chunks before cutting them up to keep them from swimming in the juice while searing. nice looking chili

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
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    https://eggheadforum.com/discussion/comment/2425087#Comment_2425087

    Well, Kenji took the pic, so there's that. :) But I already admitted to that.

    Speaking of comfort food, I've never been much of a pot pie fan, but I saw a demo on YouTube this morning that made even me want to try it. If anyone's interested...

    https://www.youtube.com/watch?v=3aaPyvlgjPs

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited April 2019
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    https://eggheadforum.com/discussion/comment/2425088#Comment_2425088

    How can that possibly be?! Yankee vs TX chili? LOL

    I've seen that searing technique mentioned in multiple places. The first time I did it was for Amy and Jacky's Instant Pot pot roast. Though, that didn't get cubed.

    https://www.pressurecookrecipes.com/pressure-cooker-pot-roast/

    10 minutes per side. Best pot roast ever! Maybe best BEEF ever!!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • fishlessman
    fishlessman Posts: 32,776
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    https://eggheadforum.com/discussion/comment/2425093#Comment_2425093

    yankee chili is too hot for texans

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
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    https://eggheadforum.com/discussion/comment/2425096#Comment_2425096

    Shots fired!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Botch
    Botch Posts: 15,491
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    Since the chuck is seared before being cubed, have you tried searing on the Egg, to get some smoke too? That's how I do most of my chilis anymore (the first time I cubed the meat and seared in a wire basket. Don't do that).

    _____________

    Tin soldiers and Johnson's coming...


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  • Carolina Q
    Carolina Q Posts: 14,831
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    https://eggheadforum.com/discussion/comment/2425103#Comment_2425103

    I haven't tried that. Do you really get much smoke flavor after 16-20 minutes? I have to ask though, why not sear cubed meat in a basket?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • smokingal
    smokingal Posts: 1,025
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    No beans. Damn straight. The way it should be made. Add some skillet cornbread and that right there is some good eats.

    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Cornbread!! Didn't even think of that! Just had Tostitos. I may have to make some tonight.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Theophan
    Theophan Posts: 2,654
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    My favorite chili recipe is "Reno Red," a big time chili cookoff winner many years ago, and it's a little similar in that it's a classic southwestern chili with mostly just beef and seasonings, no tomatoes, no beans. The recipe you used sounds wonderful, though fish sauce obviously isn't a classic chili ingredient -- I'm sure it gives it some umami, though. Sounds and looks WONDERFUL!

    (If by any chance anyone looks up "Reno Red," be aware that the original recipe I'm very sure used exclusively dried red New Mexico chilis (most of it ground), and a fairly high proportion of HOT New Mexico dried red chilis, so that stuff was really fiery. My main point, though, is that different chilis taste a little different, and for Reno Red to taste the way it originally was, they need to be New Mexico chilis, not just any generic ground chilis, like the usual ancho chili powder, or regular "chili powder" with other seasonings in it (actually, there is some of that, a specific brand, in it, but most of it is specifically New Mexico chilis, dried, ground, and most of the Reno Red recipes I've seen recently don't specify that.)

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited April 2019
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    I only used half of the fish sauce called for, which is still a lot of sodium, for me anyway. Next time, I'll leave it out. Doubt I'll notice the omission.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • gdenby
    gdenby Posts: 6,239
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    I'll have to make a note to try pressure cooked chili when the weather gets cold again.

    Being in the no beans camp, the recipe looks really good. But chicken stock? Why not beef, considering that is the lead flavor?

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  • Carolina Q
    Carolina Q Posts: 14,831
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    https://eggheadforum.com/discussion/comment/2425126#Comment_2425126

    Two reasons. First, because Kenji says commercial chicken stock is a far better choice than beef. I can't find the Serious Eats article, but it's out there. Found this instead... https://lifehacker.com/use-store-bought-chicken-broth-instead-of-beef-broth-fo-1755022375

    Second, lower sodium chicken stock is available. Beef is not.

    And what does cold weather have to do with a good bowl of chili? Do you not eat hot food in the summer? Burgers? Steak? Roasted chicken? Mashed potatoes? All just as hot as chili.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • smbishop
    smbishop Posts: 3,053
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    Thank you for sharing, will be making in the near future, not sure if IP or Dutch Oven..

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    It's good stuff, Scott! Hope you enjoy!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hotch
    Hotch Posts: 3,564
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    Nicely done sir! 👍🏻

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Carolina Q
    Carolina Q Posts: 14,831
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    https://eggheadforum.com/discussion/comment/2425137#Comment_2425137

    Thanks! Better than my former favorite, Cindy Reed's.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • JohnInCarolina
    JohnInCarolina Posts: 30,978
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    Thanks for posting this Michael - worth trying for sure!

    "I've made a note never to piss you two off." - Stike
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  • bgebrent
    bgebrent Posts: 19,636
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    Looks really good!

    Sandy Springs & Dawsonville Ga
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Damn dude you either poo on cooks or you come out blazing !

    This cook is blazing! Awesome job on the red.


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    https://eggheadforum.com/discussion/comment/2425153#Comment_2425153

    I don't know what that means... but thanks, I think.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Botch
    Botch Posts: 15,491
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    https://eggheadforum.com/discussion/comment/2425104#Comment_2425104

    I do; I do use chips, rather than chunks, so I'm getting heavy smoke about 10 seconds in.

    And, cubing the meat before searing in a basket does expose a lot more surface area to the smoke, but in my one experience with this, the meat stuck to the wire basket pretty bad; a lot of the bottom crust stuck to the basket and didn't make it into the chili (and the basket was a b*tch to clean, too). My CI grate, flat-side up, works much better and I get plenty of smoke taste.

    _____________

    Tin soldiers and Johnson's coming...


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  • gdenby
    gdenby Posts: 6,239
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    https://eggheadforum.com/discussion/comment/2425129#Comment_2425129

    Some years ago, my father suffered kidney failure, and all of the store bought, low or not, was too high in sodium. So I started making broth/stock for him, and haven't used anything I haven't made myself other than 1 or 2 times in the past 8 - 10 years.

    2 things.

    My last batch of beef stock was from a huge batch of bones I got when I bought a 1/4 of beef. I've been buying from the farmer for some years, and so he threw in about 45 pounds of bones. Got sections of spine, hip sockets, all sorts of stuff. Oven browned, then pressure cooked. Really good.

    Some years ago, I started looking up prize winning chili recipes. There are 2 competing associations, one which has an annual competition outside Terlingua. TX. They had over a dozen years of prize winning recipes posted. Not one used chicken. Also came across a few recipes that included some pork at the start. Thought that was strange, but last year found some info about San Antonio Chili Queens using some pork for the early browning phase of the cook.

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