Recipe by Chef John
"When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!"
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2 1/2 pounds
beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
ancho chile powder
ground black pepper
chipotle chile powder
1 (10 ounce) can
diced tomatoes with green chile peppers
1 1/4 cups
ground corn chips
chopped fresh cilantro
chopped green onions
This is one of the best Beef Chili's I have encountered for a very long time. The second time around I added teaspoons of cumin and coriander powder to the chili and, instead of water I used a good quality bitter. Don't use light beers. I used dumplings instead of the chips. It was yummy, and my two daughters who are the biggest fuss budgets in the world said it was the best meal they had eaten in a long while
Too spicy for my hubby but the rest of us thought it was great! The meat was very tender! I used the beef broth that came from browning the meat in place of the water. I did have to add a little water to make the 1 1/4 cups. I also added canned beans, light red kidney and chili beans after it was done, and just cooked it a few minutes before serving.
I recently purchased a WP electric pressure cooker & I'm having a great time with it. Made this & pretty much stuck to the recipe.
Instead of water I added V8. No corn chips so I thickened it with
instant potato flakes. I also added a can of drained & rinsed kidney beans. For leftovers I added a small amount of pasta for Chili mac.
Chili is always a good comfort food. When grandkids are over I add
canned or frozen corn. Depends on what"s on hand.
This recipe is a KEEPER!!! Thank you so much, Chef John. This has really hit the spot for my chili fix today. I made this earlier and it was perfect, so easy to make. I also made your recipe for Tzaziki sauce to go on top of it!
By the way, I had to tweak the spice down because my dad can't handle hot food. If you can't handle those spicy chili powders that he adds, just use plain chili powder only. I also increased the cumin and oregano just a touch, to counteract the other missing chili powder flavors. I also used beef broth instead of the water as well. That was just my preference, is all.
Enjoy guys, this is something you'll never regret making. People at my culinary school would love to eat this.
This is a pretty easy and tasty chili to make. However, it was way too spicy. I'm going to scale back on the recommended amount of spice next time I prepare this.
I don't need to prepare this recipe to know that, after cooking AZ Green Chile - Chile con Carne (de Res) - for decades, that this'll be excellent! I can tell just by seeing the essential ingredients! Note for others: The corn chips need to be ground to replace otherwise available corn "masa" (or wheat flour roux in AZ) The tomatoes are okay, even trace amounts in Green Chile, but I'd experiment reducing that. I concur with one cook who added more cumin, and I'd make sure I used plenty of black pepper. Of course, even though it would drastically change the outcome, this AZ guy'd add lots of chunked green chiles, i.e., roasted & peeled green New Mexicos or Poblanos! Maybe we could experiment w/ canned red or green enchilada sauce, too. However, even I would make this recipe as written by John first to get a good baseline - and to enjoy it!
Great recipe, turned out a lot better than I expected for my first pressure cooker recipe!
Thinking about trying this recipe, I don't have a pressure cooker, would on top the stove be okay?
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Beef Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 228
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