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Beef Brisket Chili Recipe for Your Pressure Cooker Beef Brisket Chili Recipe for Your Pressure Cooker

Recipe

Beef Brisket Chili Recipe for Your Pressure Cooker

Written by: Emily Smith

This beef brisket chili is my go-to comfort food. I love how the pressure cooker melds the flavors together. It's hearty, spicy, and perfect for a cozy night in.

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Alright, gather round folks! We're diving into a hearty, stick-to-your-ribs, pressure cooker beef brisket chili. Imagine savory cubes of brisket swimming in a rich broth spiked with fiery chili and earthy cumin. It's the kind of comfort food that'll warm you up from the inside, leaving your taste buds dancing and your belly satisfied. Trust me, once you've had a taste of this chili, you'll be hooked - it's just that good! So, are you ready to cook up a storm? Let's get to it!

Ingredients for Pressure Cooker Beef Brisket Chili

  • Beef brisket: Tender, flavorful cut that adds richness and texture to the chili, creating a hearty and satisfying dish.
  • Onion: Adds depth of flavor and sweetness to the chili, enhancing the overall taste and aroma of the dish.
  • Garlic: Infuses a pungent and aromatic flavor to the chili, elevating the taste profile with its savory notes.
  • Diced tomatoes: Provides a juicy and tangy base for the chili, adding a burst of freshness and acidity to the dish.
  • Kidney beans: Adds a creamy texture and earthy flavor to the chili, boosting protein content and making it more filling.
  • Tomato paste: Thickens the chili and intensifies the tomato flavor, giving it a rich and concentrated taste.
  • Chili powder: Infuses heat and smokiness to the chili, adding a spicy kick and depth of flavor to the dish.
  • Cumin: Enhances the earthy and warm notes in the chili, providing a distinct and aromatic taste to the dish.
  • Beef broth: Provides a savory and meaty base for the chili, adding depth of flavor and richness to the overall dish.

Essential Tools for Making This Chili Recipe

  • Pressure cooker: Essential for cooking the beef brisket quickly and tenderizing it to perfection.
  • Knife: Needed for cubing the beef brisket and chopping the onion and garlic for the chili.
  • Cutting board: Provides a stable surface for cutting and preparing ingredients safely.
  • Can opener: Required to open the cans of diced tomatoes, kidney beans, and tomato paste for the chili.
  • Measuring spoons: Ensures accurate measurements of chili powder, cumin, salt, and pepper for balanced flavors.
  • Stirring spoon: Used to combine all the ingredients in the pressure cooker for a well-mixed chili.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Ingredients:

  • 2 lbs beef brisket, cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) kidney beans, drained and rinsed
  • 1 can (6 oz) tomato paste
  • 2 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 2 cups beef broth

Instructions:

  1. Set the pressure cooker to sauté mode and brown the beef brisket.
  2. Add in the onion and garlic, cook until softened.
  3. Stir in the diced tomatoes, kidney beans, tomato paste, chili powder, cumin, salt, and pepper.
  4. Pour in the beef broth and stir to combine.
  5. Close the pressure cooker lid and set to high pressure for 30 minutes.
  6. Once done, allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
  7. Serve hot and enjoy!

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 20 g | Protein: 30 g | Total Fat: 20 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 90 mg | Sodium: 800 mg | Dietary Fiber: 6 g | Sugar: 5 g | Calcium: 100 mg | Potassium: 700 mg | Iron: 4 mg | Vitamin A: 500 µg | Vitamin C: 10 mg

Tips for Making Beef Brisket Chili Ahead of Time

Make Ahead Instructions

  • Prepare the beef brisket chili as instructed.
  • Let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cool the chili completely.
  • Transfer to a freezer-safe container or resealable bags.
  • Label with the date and freeze for up to 3 months.

Did you know that adding a splash of coffee to this pressure cooker beef brisket chili recipe can enhance the depth of flavor and richness of the dish? Give it a try next time for a unique twist!

Common Questions About This Pressure Cooker Chili Recipe

FAQ:
Can I use a different type of meat instead of beef brisket?
Yes, you can substitute the beef brisket with other cuts of beef like chuck roast or even ground beef for a different flavor and texture.
How can I make this chili spicier?
To make the chili spicier, you can add more chili powder, diced jalapeños, or a dash of cayenne pepper to suit your taste preferences.
Can I freeze the leftover chili?
Absolutely! Allow the chili to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
Do I have to use a pressure cooker for this recipe?
While a pressure cooker helps to tenderize the beef brisket quickly, you can still make this chili on the stovetop or in a slow cooker. Just adjust the cooking time accordingly.
Can I add other vegetables to this chili?
Certainly! Feel free to add diced bell peppers, corn, or even zucchini to add more veggies and flavors to your chili. Just adjust the cooking time as needed.

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