Try this Low Carb Texas Chili recipe, or contribute your own.
- Carbohydrate 12.2306683352381 g
- Cholesterol 77.1107029 mg
- Fat 31.5940805696781 g
- Fiber 2.71498338372476 g
- Protein 23.023930396191 g
- Saturated Fat 8.56320977636923 g
- Serving Size 1 1 serving (254g)
- Sodium 110.638907757566 mg
- Sugar 9.51568495151333 g
- Trans Fat 3.24581421405911 g
- Calories 423 calories
Step-by-step
- Use the Sauté function to heat up the Instant Pot. When display reads "hot" add the oil, and then add chopped onions and minced garlic.
- Stir for 30 seconds and then add ground beef. Break up the ground beef and allow it to brown slightly.
- Meanwhile, blend together the canned tomatoes and the corn tortillas until relatively smooth.
- Mix the various spices in a small bowl and once the ground beef is somewhat brown (but not fully cooked), add the powdered spices and allow the spices to bloom for 30 seconds.
- Add in the blended corn tortillas and tomatoes and use the 1/2 cup water to wash out the blender and pour that into the pot.
- Close the Instant Pot and cook at high pressure for 10 minutes. When time is up, allow for natural pressure release for 10 minutes and then release remaining pressure.
- Mix well, top with cheese if desired and serve. Enjoy!
Distinguishing Traits
Traditional chili often relies heavily on mass quantities of beans for bulk, but true Texan iterations focus purely on meat and aromatics. Omitting beans shifts the textural focus entirely to the protein and creates a clean, concentrated savory base. Ground beef provides substantial fat, which acts as a flavor carrier for the remaining ingredients.Chemical Reactions
Blooming ground spices in hot fat for precisely thirty seconds releases fat-soluble volatile compounds directly into the oil before moisture enters the pot. Toasting ground cumin and chile powder this way transforms raw, sharp notes into deeper, rounded aromas. Blending canned fire-roasted tomatoes with corn tortillas introduces starch that thickens the liquid under high pressure without requiring flour or cornstarch.Storage and Evolution
Pressure cooking at high pressure for ten minutes breaks down collagen efficiently while forcing flavors into the beef. Storing the finished chili in an airtight container for up to three days allows the capsaicin from the chipotle pepper to distribute more evenly through the fats, resulting in a more cohesive taste upon reheating.
