BEEF AND CHORIZO CHILI RECIPES

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CHUNKY BEEF CHILI – INSTANT POT RECIPES



Chunky Beef Chili – Instant Pot Recipes image

Provided by Beef It's What's For Dinner

Prep Time 5 minutes

Cook Time 22 minutes

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds Beef Stew Meat (cut into 1 inch to 1 1/2-inch pieces)
2 tablespoons vegetable oil (divided)
1 medium onion (chopped)
1 medium Jalapeno pepper (minced)
29 ounces tomatoes (with chiles, diced, 2 cans )

Steps:

  • Optional: Brown stew meat on the Saute function of the Instant Pot, seasoning with salt, if desired.
  • Add the onion, jalapeno pepper and diced tomatoes in the Pot.
  • Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; setting time to 22 minutes. When time is up, use quick release feature to release pressure; carefully remove lid.
  • Serve with shredded cheese , sour cream or any toppings you desire! Enjoy!

SMOKY CHORIZO CHILI RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Smoky Chorizo Chili Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings 
Kosher salt and freshly ground black pepper 
1 medium red onion, chopped, plus more for topping 
1 small orange bell pepper, chopped 
1 small red bell pepper, chopped 
3 cloves garlic, chopped 
1 jalapeno, seeded if desired, chopped 
1 tablespoon ancho chile powder 
1 teaspoon ground cumin 
1 teaspoon smoked paprika 
1/2 teaspoon dried oregano 
Two 14.5-ounce cans fire roasted diced tomatoes 
2 cups low-sodium beef broth 
Two 15.5-ounce cans black beans, rinsed and drained 
1/2 small butternut squash, peeled and diced (about 2 cups) 
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping 

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
  • Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
  • Serve the chili with bowls of the toppings on the side for passing at the table.

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