A tasty Texas Red Chili that is low in carbs and fat that was cooked perfectly in a pressure cooker. This dish is full of flavor and has tender beef chunks that make it a great choice for any meal.
Ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 2 jalapeno peppers, seeded and minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 can 14
- 5 oz diced tomatoes
- 1 cup beef broth
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions:
Season beef cubes with salt and pepper
Select Saut mode on the pressure cooker and heat olive oil
Add beef cubes and brown on all sides
Remove and set aside
Add onion, garlic, bell pepper, and jalapenos to the pressure cooker
Saut until softened
Stir in chili powder, cumin, smoked paprika, and cayenne pepper
Return beef to the pressure cooker
Add diced tomatoes and beef broth
Close and seal the pressure cooker
Cook on high pressure for 20 minutes
Allow pressure to naturally release for 10 minutes, then quick release remaining pressure
Open the lid carefully
Adjust seasoning with salt and pepper if needed
Serve hot, garnished with chopped cilantro
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