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.