Texas Chili

How to Make the Chili in an Electric Pressure Cooker
1 Press the Saute setting, and set for 30 minutes. Add 1 tablespoon of the oil, and let it heat.
2 Season the stew meat with salt and pepper. Set aside.
3 When the monitor reads ‘HOT,’ add the stew meat to the electric pressure cooker.
4 Sear until the beef is very browned, then remove it from the pan.
5 Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
6 Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
7 Pour in the stock to deglaze the pan. Using a wooden spoon, scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
8 Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
9 Carefully place on the lid, and seal. Press ‘Pressure Cook’ and set to 45 minutes.
10 When the electric pressure cooker finishes its cook, let the pressure naturally release, then let out any remaining pressure through the Quick Release and remove the lid.
11 Stir the Texas chili with a wooden spoon, and serve with your favorite toppings.
How to Make the Chili on the Stovetop
13 Heat a Dutch oven over high heat on the stovetop. Add1 tablespoon of the oil, and let it heat.
14 Season the beef stew meat with salt and pepper. Set aside.
15 When the the oil is hot, add the stew meat.
16 Sear until the beef is very browned, and then remove it from the pan.
17 Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
18 Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
19 Pour in the stock to deglaze the pan. (You can use ½ cup less in this method if you'd like a thicker chili.) Use a wooden spoon to scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
20 Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
21 Lower the heat to the lowest setting, and cover. Simmer for 3-4 hours, or until the meat is fall-apart tender.
22 When the beef is ready, serve with your favorite toppings, and enjoy!