Texans love a good bowl of chili, with each home having a different twist to how it is prepared. However, there are just some “no-nos” when it comes to making Texas style chili, and one of those is adding beans to chili !
In some homes, bringing chili to a Texas party with beans in it, will have you banned from future parties, for sure. In our version, we used cubes of beef instead of ground beef, and generously seasoned with with our POKS Red Chili West African Seasoning. Cheers as you Discover FlavorFULL Goodness.
- 1 Lb. Chopped Up Chuck Steak
- 1 Poblano Pepper (diced)
- 1 Jalapeno (diced)
- 2 Dried Ancho Chilis
- 3 Cups Water
- 1 Yellow Onion (diced)
- 4 Tomatoes (diced)
- Garlic (diced)
- 2 Tbsp Worcestershire Sauce
- Olive Oil
- POKS Red Chili West African Seasoning
- 1 Tbsp Masa Flour
- Heavily season the beef with POKS Red Chili Seasoning and brown the outside in olive oil.
- Boil the dried chilis in water for 5 minutes and puree.
- Add the browned meat into an Instant Pot, with the tomatoes, onion, pepper, garlic, peppers, chili puree and Worcestershire sauce.
- Cook on high pressure for 30 minutes, release the steam and turn on saute mode.
- Add in masa and stir. Adjust the quantity of masa and water for preferred thickness.
- Let masa cook down and serve with or without shredded cheese.