Texas Chili Recipe (no beans, no tomatoes), Chili con Carne (Instant Pot)
Texas Chili Recipe (Chili con Carne) for flavorful chunky beef and plenty of heat! We'll look at how to make low carb chili quickly in an Instant Pot with simple ingredients with no beans and no tomatoes. This recipe is perfect for a cold day or for the Big Game. Enjoy!
Chapters in this video:
0:00 Texas Chili
0:30 Prep
2:00 Seasoning and spices
3:00 Instant Pot cooking
6:30 Chili Time!
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Thanks for watching and have a great game day!
Soundtrack: Hold Onto Your Hat by Gabe Witcher
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Award Winning Texas Chili Recipe Ingredients ????️ #texas #chili
Guy Fieri's Texas Chili | Guy's Big Bite | Food Network
Guy makes a beer cheddar cheese sauce to drizzle over his delicious beef chili!
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Here in Texas, we don't put beans in our chili. We like it full of flavor and spice, and I add a little beer for an extra flavor kick. The very first time I made this chili I won 1st place at a cook-off, so I haven't changed the recipe since! #bbq #bbqshorts #shorts #barbecuenation #chili #texas #texasbbq #foodie
Texas Beef Chili Recipe (No Beans)
My recipe has all the true Texas flavors with a couple of additions. Most Texas chili recipes are heavily spiced with no tomatoes. I do, however, use tomato sauce to brighten the flavor just a bit. All the spices combined tend to be a little bitter when cooking over time. The tomato sauce balances this flavor, IMO.
Now, don’t take my ‘Texan’ card, but my recipe isn’t ALL beef. Although you could make this recipe using only beef, I like the addition of pork breakfast sausage. Not to mention, pork sausage is less expensive per pound than beef, therefore it’s easy to stretch this meal to feed a lot of people.
Also, my not-so-secret ingredient in this chili is unsweetened cocoa powder. Now don’t hit the back button just yet! It doesn’t at all taste like ‘chocolate chili’ like my children used to say. The cocoa powder adds a unique richness and background flavor that blends deliciously with the spices in chili, sort of like a mole. Not to mention, the cocoa powder balances the acidity in the tomato sauce.
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ABOUT THIS CHANNEL: I'm a homeschool mom of six. I cook breakfast, lunch, and dinner for my family of eight most days. Although I do take some conveniences here and there, I cook most foods from scratch. On this channel, I'm sharing recipes, food hacks, and budget friendly ideas to accompany your meals in the kitchen. accompaniments.org
Is Chili Without Beans Good? (Texas Style Chili + Bonus Cornbread Recipe)
Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at and use promo code LAGERSTROM20 at checkout! There’s a serious debate happening in the comments of my Chili video about whether or not chili should have beans so I decided to try my hand at the infamous Texas style chili con carne. Would I like it without the magical fruit?
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TEXAS CHILI RECIPE
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▪5lb or 2.5kg of boneless beef chuck roast (or boneless short ribs)
▪Neutral oil (canola, grapeseed, avocado etc)
▪20g (3-4 chiles depending on size) dried guajillo chile
▪20g (3-4 chiles depending on size) dried chipotle chile
▪20g (3-4 chiles depending on size) dried ancho chile
▪1000g or 1L beef stock + additional 300-500g
▪3g or 3tsp dried oregano
▪5g or 2tsp black pepper
▪10g or 1 3/4Tbsp ground cumin
▪3g 1tsp cinnamon
▪10g 1 ½Tbsp cocoa
▪1 large white onion, medium diced
▪1 poblano, medium diced
▪5 cloves of garlic, minced
▪50g or 3 1/2Tbsp tomato paste
▪Salt
▪15g or 1Tbsp hot sauce
▪10-15g or 1/2Tbsp molasses
▪10g or 2/3Tbsp apple cider vinegar
Cut beef into 1 1/2 inch or 3-4cm chunks, removing any large chunks of fat. Add to bowl with a glug/squeeze of oil and large pinch of salt. Mix to coat, spread beef chunks onto a sheet tray, and place under broiler (on high) to brown for about 15-20min until seared.
Place chiles on a plate and “toast” in a microwave for 60 sec. You can also do this in an oven.
Remove stems and seeds from chiles and add to a blender with 1000g/1L beef stock, oregano, black pepper, cumin, cinnamon and cocoa and blend for 1-2 minutes until a deeper red/brown color has developed.
Preheat large heavy bottom pot over med high heat. Switch oven temp to 275F/135C.
When pot on the stovetop is hot, add in a squeeze/glug of olive oil followed by chopped onions and poblanos and pinch of salt. When veg begins to caramelize add minced garlic and continue to saute for about another minute until fragrant. Add in chile puree (from above). Reduce heat to med low and add tomato paste and stir to combine. Add in beef and drippings and 300-500g of stock to create a more chili like consistency. Stir and braise (lid on) at 275F/135C for 90 minutes. After 90 minutes ladle off excess beef fat from top of chili. Load back into oven, (lid off) for another hour.
After 2.5 hours total cook time, check beef for resistance. It should easily shred apart, but not be mushy. Ladle off excess fat from top again. Taste for seasoning. Stir in hot sauce, molasses, vinegar, and pinch of salt to taste. Stir and taste for seasoning.
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CHEDDAR POBLANO CORNBREAD
▪50g or 3Tbsp butter
▪150g or about 1c med/fine grind cornmeal
▪150g or 1c AP flour
▪50g or 1/4c sugar
▪5g or 1tsp baking powder
▪5g or 2/3tsp baking soda
▪6g or 1tsp salt
▪2 large eggs
▪190g or 3/4c buttermilk
▪150g or ½c sour cream or greek yogurt
▪25g or 2Tbsp olive oil
▪115g or 1-1 1/2c sharp shredded cheddar cheese
▪115g or about 1c of poblano pepper, small diced
Preheat 10” cast iron over low heat. Add butter to cast iron to melt.
Whisk dry ingredients together.
Separately, whisk wet ingredients together. Add butter to wet ingredients. Add all of wet ingredients to dry and whisk to combine. Fold in cheddar and poblano.
Add batter to buttery cast iron, smooth and load into 425F/220C oven to bake for 18-20min until golden.
Garnish with whatever you’d like. I like sour cream, cheddar cheese, scallions, fresh tortilla chips, and cilantro.
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