Chili Con Carne

Chili was a staple during cattle drives through Texas. Peppers and onions were affordable and easy to carry, while beef was a valuable commodity. To stretch the meal, beans were often served on the side. Over time, cowboys began mixing the beans into their chili, eventually making beans a common ingredient. However, if you're a true chili connoisseur, leave out the beans and try this authentic Chili Con Carne—about as close to the original as you can get!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To soften it, soak the guajillo pepper in the warm water

Step 2

Heat your pressure cooker over medium heat and add the EVOO, letting it heat until shimmering. Add the diced onion and minced garlic, sautéing for about 2 minutes until soft. Add the meat in batches, browning it on all sides for about 2 minutes per batch without overcrowding the pot. Once all the meat is browned, return it to the cooker. Add the softened guajillo pepper and all the remaining ingredients except for 1 tablespoon of cilantro, the cheese, the jalapeño pepper, and the sour cream, stirring to combine.

Step 3

Close the lid tightly and set the pressure release valve to the sealing position.

Step 4

Set the pressure cooker over medium heat and bring it to high pressure. Once at high pressure, reduce the heat to maintain pressure and cook for 15 minutes. After 15 minutes, turn off the heat and allow the pressure to release naturally until the pressure indicator drops. Carefully open the lid, ladle the chili into bowls, and garnish with the reserved cilantro, cheddar cheese, and jalapeño slices. Add a spoonful of sour cream on top and serve immediately.