Texas Red Chili with Kinder’s Texas Red Chili Seasoning Packet
Texas Red Chili with Kinder’s Texas Red Chili Seasoning Packet
Texas Red Chili is one of the most argued-over dishes in American cooking, and the argument is always about what you leave out. No beans. No tomato sauce. No filler. Just beef, dried chiles, and heat that builds instead of spikes.
An argument about what to leave out, which is a decent description of our game day lineup.
This version uses Kinder’s Texas Red Chili Seasoning Packet to carry the chile blend, dried chile depth, garlic, cumin, and just enough heat layered together without building it from scratch. The real work is in the beef. Chuck roast cut into cubes, lightly coated in flour, seared hard until the edges go golden. That crust is what separates a bowl that tastes built from one that tastes assembled.
From there, the pressure cooker takes over. Forty-five minutes on high pressure, a natural release, and the beef is fall-apart tender, the kind that shreds just by stirring. The flour coating thickens the broth as it cooks. The crushed tomatoes add body without drowning the chile flavor.
Don’t skip the sear. Simmer-only chili tastes flat by comparison. Five minutes of browning in batches is the difference.
Kinder’s built this seasoning to carry the whole recipe, and it shows. Deep dried chile flavor, not just chili powder. The balance is right out of the packet.
Plan for closer to 90 minutes total, once you account for searing, pressure build, and natural release, 35 minutes isn’t on the table. It holds for days in the refrigerator, and the flavor deepens overnight. Make it Sunday, eat it through Wednesday.
Flavor First.
Texas Red Chili with Kinder’s Texas Red Chili Seasoning Packet
Ingredients
Equipment
Method
- Cut beef into 1-inch cubes. Pat dry with paper towels, then toss in a bowl with the 2 tablespoons of flour to coat lightly. The flour helps thicken the chili as it cooks.
- Optional but recommended: Set the Instant Pot to Saute on high. Add oil and brown the beef in batches for 4-5 minutes until golden on the edges. This sear builds a deeper flavor base. Remove and set aside. If using onion and garlic, saute briefly after browning the beef.
- Add the browned beef (or raw beef if skipping the sear), the entire Kinder’s Texas Red Chili Seasoning packet, crushed tomatoes, and beef stock to the Instant Pot. Stir to combine.
- Seal the lid. Set to Manual or Pressure Cook on High for 45 minutes. Allow a natural release for 10-15 minutes, then carefully quick release any remaining pressure.
- Stir the chili — it should thicken as it sits. Taste and adjust salt if needed. Ladle into bowls and top generously with shredded Monterey Jack cheese and fresh sliced jalapenos. Serve with cornbread, rice, or tortilla chips.
- Slow Cooker Alternative:
- Follow steps 1-3 but transfer to a slow cooker. Sear the beef first in a skillet if possible for better depth. Cook on Low for 8 hours or High for 4-5 hours until the beef is fork-tender. Stir before serving.
Notes
- Don’t rush the sear — Brown the beef in batches, not all at once. Crowding the pan steams instead of sears. Work in 2-3 batches and let the edges go golden before turning.
- Thicken it fast — After pressure cooking, stir in 1-2 teaspoons of masa harina or cornmeal and let it sit for 5 minutes. Or set the Instant Pot to Saute and reduce uncovered for 5-10 minutes.
- Dial the heat — Kinder’s seasoning has natural chile heat. For a milder bowl, use 2/3 of the packet. To push it, stir in a chipotle pepper from a can of chipotles in adobo.
- Ground beef works — Brown and drain the fat first on Saute mode, then reduce pressure cooking time to 20-30 minutes. Texture is looser than cubed beef but the flavor holds.
- Double and freeze — This chili freezes well in individual portions. Thaw overnight in the refrigerator, reheat on the stovetop with a splash of beef broth.
- Shredded Monterey Jack is the Texas standard — it melts clean and doesn’t fight the chile flavors the way sharp cheddar does. Add fresh jalapeño slices and sour cream for a classic bowl. Pickled red onions on the side cut the richness and add brightness without competing.
- Warm cornbread is the move for a full meal. Tortilla chips work for a game day spread. Ladle the chili over a baked potato with sour cream and cheese for a loaded chili potato worth making on its own.
- For a lighter contrast, a quick avocado salad with lime juice and salt pulls it all into balance.
- Refrigerator: Store in an airtight container for up to 5 days. The flavor is noticeably better on day two — overnight rest deepens the chile and beef.
- Freezer: Portion into containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Stovetop reheat: Warm over medium-low heat, stirring occasionally. Add a splash of beef broth to loosen if it’s thickened in storage. Microwave reheat: 90-second intervals, stirring between each, until hot throughout.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Is Texas Red Chili supposed to have no beans?
Yes, traditional Texas Red (also called a “bowl of red”) is beans-free by design. The focus stays on beef and dried chile flavor. If you want beans, stir in kidney or pinto beans after pressure cooking.
What is the actual cook time for this recipe?
Closer to 90 minutes total, not 35. The pressure cook step alone runs 45 minutes on high, plus 10-15 minutes of natural release. Add searing time and pressure build and you’re looking at 80-90 minutes start to finish. Worth it, plan accordingly.
Can I make this in a slow cooker instead?
Yes. Sear the beef first in a skillet, then transfer everything to the slow cooker. Cook on Low for 8 hours or High for 4-5 hours until the beef is fork-tender.
Can I use ground beef instead of chuck roast?
Yes. Brown it on Saute mode in the Pressure Cooker, drain the fat, then pressure cook for 20-30 minutes. Texture is looser but the flavor holds.
How spicy is Kinder’s Texas Red Chili Seasoning?
Moderate, noticeable heat, not overwhelming. For milder, use 2/3 of the packet. To push the heat, add a diced jalapeño or a chipotle pepper in adobo.
What’s the best cheese for Texas Red Chili?
Shredded Monterey Jack is the Texas standard, melts clean, doesn’t overpower the chile. Mild or medium cheddar works as a backup.
More like this: Kinder’s Recipes
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