1-hour pressure-cooker Texas-style chile con carne from Serious Eats

  • scallions
  • avocados
  • Show all ingredients...

  • EYB Comments

    Can substitute dried New Mexico or choricero chiles for costeño chiles; dried cascabel chiles for arbol chiles; and dried mulatto, negro, or pasilla chiles or ancho chiles.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried New Mexico or choricero chiles for costeño chiles; dried cascabel chiles for arbol chiles; and dried mulatto, negro, or pasilla chiles or ancho chiles.

  • FJT on February 26, 2022

    I’m not going to rate this because I couldn’t get most of the dried peppers. I only had ancho chillies, chipotle chillies in adobo and a fresh ‘red’ chilli, probably a Fresno but they don’t label the varieties in supermarkets here, so I don’t know. Otherwise I followed the recipe. There was much more liquid than was needed for the amount of meat; I tried to reduce it after pressure cooking but there was still too much, so I took some of the liquid out and I’ve frozen it to make another chilli in the future. The dish was delicious with great depth of flavour. I will definitely make it again, hopefully when I can get my hands on more dried chillies, but I will reduce the volume of liquid.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.