Beef Brisket chili in the pressure cooker
3 tbsp. All purpose flour
2 tbsp. ancho chile powder
1 tbsp. kosher salt
2 lbs. Beef brisketTrimmed and cut into 1-inch cubes
15 oz. can Black beans
15 oz. can Fire roasted diced tomatoesDrained
1 Red bell pepperChopped
1 Red onionmedium size chopped
3 cloves Garlic minced
3/4 cup Beef broth
4 tbsp. olive oil
1 tbsp. Cumin
1 tsp. Dried oregeno
Hi there everyone! Thanks for stopping over at Home pressure cooking. Today I am sharing a beef brisket chili recipe in the pressure cooker. If you missed how to make chicken chili in the Instant Pot, you can check that recipe out HERE
I also made in the Instant Pot a side of green chile’ corn bread that was delicious and went well with this meal.
I love that I have left overs for tomorrow night. Chili is even better the next day.
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Savory Beef Brisket soup
For the corn bread I used a simple box and added 3 tablespoons of sugar to the mix.
I added the mix to my 7 inch pan (mine coming out very soon and will be available on Amazon).
I then put 1 cup of water on the bottom of pan and placed my pan on the trivet, closed the pot and set on manual for 7 minutes. I did a quick release. Remove from pot and let cool.
For your chili, in a separate bowl combine meat, flour, Chile powder, cumin, salt and oregano. Mix well.
Set pot to saute mode and add olive oil in the inner pot.
Add the above mixed ingredients and lightly saute until meat is lightly brown. Be sure to stir as you saute.
Add beef broth, beans, tomatoes, onion, pepper and garlic to the pot.
Set pot to manual 35 minutes. Let the pot naturally release.
|3 tbsp. All purpose flour|
|2 tbsp. ancho chile powder|
|1 tbsp. kosher salt|
|2 lbs. Beef brisket|
|15 oz. can Black beans|
|15 oz. can Fire roasted diced tomatoes|
|1 Red bell pepper|
|1 Red onion|
|3 cloves Garlic minced|
|3/4 cup Beef broth|
|4 tbsp. olive oil|
|1 tbsp. Cumin|
|1 tsp. Dried oregeno|