Southwest Texas Chili

Chili is one of our go to’s when it’s cold. Man have we been having some cold and beautiful weather lately here in Texas.

Today’s recipe is my Southwest Texas Chili. Being from Louisiana we make our chili with beans. Word on the street is that Texans don’t like Beans in their chili.

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A bowl of Comfort food is just what the doctor ordered. Perfect bowl of goodness.
Prep Time 10 minutes
Cook Time 30 -35 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 -35 minutes
Servings
people
Ingredients
Recipe Notes

A bowl of Comfort Food is ideal on any cold day. This recipe is an easy short cut to a flavorful Chili.

Southwest Texas Chili

Ingredients:

  • Beef stew 1 - 2 lbs
  • Beef stock
  • Red cooking wine
  • Chili kit
  • Tomato sauce
  • Diced tomatoes in garlic, basil, oregano
  • Celery
  • Onion
  • Garlic
  • Bell peppers
  • Cilantro
  • Red Cooking wine
  • Southwest Veggie Dip
  • Purple onions
  • Corn Chips
  • Cilantro
  • Sliced jalapeños
  • Lime wedges
  • Olive Oil
  • Dry Parsley Flakes
  • Onion Powder
  • Garlic Powder
  • Cayenne Pepper
  • Smoked Paprika

Directions:

  1. Season your Beef Stew meat with Tony Chachere's Creole Seasoning, Smoked Paprika, Cayenne Pepper, Onion Powder and Garlic Powder. Marinate for a few hours if possible.
  2. Add Olive Oil to your Instant Pot.
  3. Set the Instant Pot on Saute.
  4. Once the Olive Oil is hot, add the beef meat. Brown the meat. About 7 minutes.
  5. Remove the meat and set aside
  6. Add a little more olive oil if necessary, saute the onions, bell peppers and celery. About 4 minutes.
  7. Toss in the garlic. Stir. About 1 minute or so. Don't burn garlic.
  8. Deglaze the pot with Red cooking wine. Pull up any drippings and make sure nothing is sticking to the bottom of the pot. About 3 minutes.
  9. Add the beef stock. Stir.
  10. Add the tomato sauce and diced tomatoes to the Instant pot. Stir everything together.
  11. Switch the Instant Pot to the Soup/Broth setting. Set for about 33 - 35 minutes.
  12. Put the Beef meat back into the pot.
  13. Stir in the Chili Kit ingredients.
  14. Seal the pot with the instant pot lid.
  15. Cook for about 33 - 35 minutes or so.
  16. Remove the lid. Be careful.
  17. Toss in some of the dry parsley at the end. Stir.
  18. Serve in a big bowl.
  19. Garnish with Southwest Ranch Dip, Scoop Corn Chips, Jalapeños, Purple Onions, Cilantro and a lime.
  20. Enjoy.

Happy Fall.

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