Description
Turn up the heat with this Pressure Cooker Texas Chili Recipe! This hearty beef chili is bound to be a crowd pleaser with the cornbread waffles which adds a fun twist!
Ingredients
Scale
For Chili:
- 1 lb stew beef
- 1 – 15 oz can tomato sauce
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cayenne
- 2 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon cinnamon
- 2 – 25 oz cans chili beans
- 1 teaspoon stone ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 white or yellow onion, chopped
- 1/2 tablespoon garlic
For Cornbread:
- 1 box jiffy cornbread mix
- 2 stalks spring onions, chopped
- 1/3 cup sharp cheddar cheese
- 2 eggs
- 3/4 cup milk
Instructions
For Chili:
- Set instant pot/ pressure cooker to saute mode. Add the beef and onions. Saute until browned. Add in beef broth, mustard, and spices. Stir well and set the pressure cooker to 20 minutes on high pressure. Let pressure release naturally.
- Set to saute mode. Pour in tomato sauce and chili beans. Stir well. Cook for about 10 minutes stirring often.
For Cornbread:
- Warm up waffle maker.
- Mix cornbread and two eggs. Slowly add in milk until you get a batter that is not thick but not to thin. The consistency needs to be thick enough not to run but thin enough to cook.
- Add in onions and cheese. Cook for 5 to 7 minutes until waffle is lightly brown on the outside.
Notes
Notes:
Serve topped with diced red onion and sharp cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
