Texas-style chili with Apple Smoked Cheddar cheese is everything you expect from a comfort food meal. Deliciously satisfying, comfortably filling, and once you reach the bottom of the
Texas reigns supreme for making some of the best-smoked foods in the country and since Mexico is their neighbor, Tex-Mex food is a big part of the Texan food culture. I took a food tour in Austin Texas a few years ago and though I am not a huge meat-eater, the method in which they prepare their meat is out of this world delicious. If you’re ever in Texas and you are a meat-eater, you must try the BBQ ribs from a local food truck or restaurant! From my experience, there is nothing that compares to authentic Texas smoked Barbecued meat.
I wanted to bring a touch of that smoked Texas-style flavor to my chili and that's how this recipe was born. I love a good bowl of chili, especially on a cold Minnesota day. And, once November arrives, there are a lot of them. I created this recipe as a slight departure from the classic chili with just a kick of Mexican heat and the addition of fresh lime juice and shredded apple smoked cheddar. It really isn't until you add in these two ingredients that this chili takes on its uniquely distinct character and flavor. If you haven't yet tried this addicting cheese, you can find apple smoked cheddar at Walmart or your local grocery store.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
Servings
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- 2 tablespoons olive oil
- 1 pound ground beef 80/20 if available
- 2 small onions, chopped
- 4 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper optional for a spicier flavor
- 2 15 ounce cans black beans, drained
- 2 15 ounce cans pinto beans, drained
- 2 15 ounce can tomato sauce
- 2 15 ounce cans diced tomatoes
- 2 cups beef broth
- 1 tablespoon corn starch
- Limes, for squeezing into chili
- Apple smoked cheddar, shredded Red Apple Cheese Brand
- 8 tablespoons chopped cilantro
Ingredients
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|
- Heat the oil in the Instant pot on the Saute setting until hot. Add in the onions and ground beef, sauteing until the onions are soft and the meat is slightly browned. Stir in the chili powder, garlic powder, salt, and pepper until combined.
- Turn off the Instant Pot. Add in the black beans, pinto beans, tomato sauce, diced tomatoes, beef broth, and cornstarch, stirring until combined. Secure the Instant Pot with the lid, set the pot to manual, and high pressure for 25 minutes. You will need to do a quick release to release the pressure before unlocking the lid.
- Serve chili in individual bowls topped with a squeeze of lime juice, shredded Apple smoked cheddar and cilantro.
You can also make the chili in a pot on the stove-top by adjusting cook time accordingly.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com