I might have mentioned a few times that I’m from Texas, land of longhorns, barbeque, and chili. I’m a big fan of all three. With Super Bowl fever in the air, this is the perfect time to enjoy a steaming hot bowl of Texas chili with a big wedge of jalapeño cornbread on the side. One of the major things that distinguishes many Texas chili recipes from others is that there are no beans. My version also has no tomatoes and I cut the beef into small pieces rather than using ground. This recipe has a nice spicy flavor, but you can adjust the heat by reducing the number of jalapeños. I hope you enjoy it.

Pressure Cooker Texas All Beef Chili


2 Ancho Chilis
2 cu Water
2 tbl Olive Oil
4 lb Round or Chuck, cut into 1/2″ pieces, trimming away the fat
6 Slices Bacon, chopped
2 lg Onions, finely chopped
1 lg Green Pepper, finely chopped
1 lg Red Pepper, finely chopped
2-4 jalapeños, finely minced (select the number of jalapeños based on your tastes)
6 cloves Garlic, peeled, smashed and finely chopped
1 tbl Ground Cumin
1 tbl Ground Oregano (Mexican if you can find it)
1 tsp Paprika
1/2 tsp Cayenne Pepper
1/4 cu Chili Powder
1 tbl Salt
1 tsp Pepper
1 bottle Beer, 12oz size
1/4 cu Corn Masa

Toppers, to taste

Shredded Jack Cheese
Sour Cream
Sliced or Chopped Jalapeños
Hot Sauce


Remove stems and seeds from the ancho chilis. cover with two cups of water. Soak chilis for 1 hour. After an hour, drain the chilis and reserve the water. Remove the stem and seeds and discard. Finely mince chilis and set aside.

Set your pressure cooker to sauté. Once the pot is hot, add olive oil and beef. Sauté until beef has browned on all sides, about 8-10 minutes. Transfer beef and most of the juices to a large bowl fitted with a colander or strainer. Strain the beef and reserve 1 cup of the juices. Let the remaining liquid in the pressure cook down until about 2 tablespoons remain.

Add the bacon to the pot and sauté until bacon is tender, about 3 minutes. Add onions and sauté for an additional 3 minutes. Add garlic and sauté for 1 minute. Add green and red peppers and sauté for about 3 minutes more. Add cumin, oregano, paprika, cayenne pepper, chili powder, salt and pepper. Stir to combine. Add beer and sauté for about 1 minute. Whisk the corn masa into the reserved ancho chili water and pour into the pot along with 1 cup of reserved beef juices.

Seal the top on the pressure cooker and set it for 35 minutes at high pressure. After 35 minutes, let the steam release naturally, about 30 minutes more. Carefully remove the top. The chili may have more liquid than you may desire. If so, set the pressure cooker to sauté and cook down, stirring often until it has reached your desired consistency.

This chili tastes best if you can refrigerate it overnight and then reheat it the next day. But, it’s great right out of the pot.

Serve with shredded jack cheese, sour cream, sliced jalapeños, hot sauce, and cornbread on the side.