I tinkered with this chili just a bit, so it’s not really Texas-style chile con carne, but con carne y frijoles. What can I say? We like beans in our chili. And I like my pressure cooker. I use it pretty regularly – it’s just a simple stove-stop model, but I love how it can transform tough cuts of meat, or make quick work out of hearty grains or beans.
I used guajillo chiles, not for any reason other than that’s what I had in the pantry. When I make this again, I’ll start with 1 quart of stock, because I thought 1.5 was too much.
The best, best part of dinner was the cornbread. I’ve never really settled on a specific cornbread recipe, but I think this may be it. It’s got maple syrup, so it’s the sweeter style (that’s the preference in this house). And brown butter makes it nutty and even more delicious.
- 1-hour Pressure Cooker Texas-Style Chile Con Carne (Serious Eats)
- Brown Butter Skillet Cornbread (The New York Times)