"Chilies and beef (and not much else) come together in this quick pressure cooker recipe. [Photographs: J. Kenji Lopez-Alt] Real Texas chile con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. 30 minutes later, you've got spoon-tender chunks of beef in a rich, complex chili-based stew. Why this recipe works: Using a blend of whole dried chilies delivers maximum flavor to the stew. We sear whole chunks of beef chuck before cutting them into chunks. This ensures that the beef sears instead of steams, delivering better browning and more flavor in a minimal amount of time. Once the pressure cooker comes to pressure, it takes just 30 minutes for the beef to tenderize...."
INGREDIENTS
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3 whole sweet fresh dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
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2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
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3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
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1 1/2 quarts homemade chicken stock or store-bought low-sodium broth
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2 whole Chipotle dried chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
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4 pounds whole beef chuck, trimmed of excess gristle and fat, cut into 2 to 3 large steaks
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Kosher salt and freshly ground black pepper
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2 tablespoons vegetable oil
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1 large onion, finely diced
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4 medium cloves garlic, minced
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1/2 teaspoon powdered cinnamon
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1 tablespoon ground cumin
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1/4 teaspoon ground allspice
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2 teaspoons dried oregano
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2 tablespoons Asian fish sauce, plus more to taste
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2 to 3 tablespoons masa harina (optional)
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2 tablespoons apple cider vinegar
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Hot sauce, to taste
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Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired
