Instant Pot Texas Beef Brisket Chili
Servings: 8
Calories:
Equipment
- Pressure Cooker/Instant Pot (6 or 8 qt)
Ingredients
- 4 lbs flat cut beef brisket
- 6 bacon strips diced
- 1 large onion (or 2 medium) chopped
- 20 oz fire roasted diced tomatoes with green chilies 2 cans
- 12 oz Mexican beer
- 3 bay leaves
- 1 tsp salt
- 1 tsp black pepper
Mixture
- 5 dried ancho (mild heat) or guajillo (medium heat) chiles
- 5 garlic cloves
- 1 cup water
- 2 tbsp chili powder
- 1 tbsp spanish paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp ground coriander
- 1 tsp salt
Toppings
- purple onion finely chopped
- cilantro finely chopped
- lime juice sliced
- jalapeño sliced
- sour cream
- shredded cheese
Instructions
Pepper Mixture
- Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
- In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water. Place the boiled peppers, 1 cup of infused water, and the rest of the mixture ingredients into a blender. Blend until smooth.
Prepare
- Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes. Season the meat with 1 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Dice cut the bacon strips and set aside.
Pressure Cook
- Set cooker to saute-high. Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes. Add the seasoned meat to the cooker. Mix and cook for 4-5 minutes or until all sides of the meat have browned. You may need to do this in 2 separate batches to maintain good spacing during cooking.
- Add chopped onions, minced garlic and cook for 1 minute. Add pepper mixture, Mexican beer and mix. Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes. Watch video for reference.
- Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid. Discard the bay leaves. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.