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Texan Style Beef With Jasmine Rice

Cooks in
1 hour
Meal Type
Main Dish

Texan Style Beef With Jasmine Rice

Texan Style Beef With Jasmine Rice

It all comes out of the deep flavory chilies really. The whole mix of chilies used in this recipes is the real thing in this recipe. This is the non-vegetarian version of this chilli already in WorkWeekFoodie recipes repository. So you pick the version you feel like. Both are yummy, nutritious and filling. Let’s get rolling Foodies!



  • Chilies (2 small hot dried chilies Arbol, 2 whole dried chilies Ancho and 2 whole Chipotle dried chilies canned in adobo sauce,with 1-22 tablespoons sauce – stems and seeds removed
  • 4 cups homemade chicken stock
  • 1/5 kg of lean beef cut (brisket)
  • Salt and black pepper
  • 2 tablespoon coconut oil
  • 1 large onion, finely diced
  • 2 medium minced garlic cloves
  • 1/2 teaspoon powdered cinnamon
  • 1 tablespoon ground cumin
  • 1/4 teaspoon ground allspice
  • 2 teaspoons dried oregano
  • 2 tablespoons Asian fish sauce (optional)
  • 2 tablespoons apple cider vinegar
  • For dressing before serving: cilantro, chives or parsley, chopped onions, scallions, avocado, and warm tortillas or tortilla chips

Side dish

  • 1 cup Jasmine rice
  • Salt

Prep Instructions

  1. Add dried chilies to a larger pot and cook over medium-high heat. Stir frequently 2-5 minutes. Do not allow to smoke. Remove chilies to a small bowl and set aside. Add chicken broth and chipotle chilies.
  2. Beef. Cut the brisket into 2 inch cubes and sear it on a hot pan from each side until nicely browned. Set aside to rest.
  3. Add onions to pressure cooker and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly, until fragrant, about 1 minute. Add the chilies and the chicken broth and bring to a simmer. Transfer mixture to the jar of a blender.
  4. Blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute. Return purée to the pressure cooker.
  5. Add the beef cubes to the pressure cooker. Bring to a simmer, season gently with salt and pepper, seal pressure cooker, and cook on high pressure for 45 minutes. Release pressure using quick release valve. Remove lid. Stir in fish sauce (if using), masa harina (if using), and vinegar. Simmer until thickened to desired consistency, about 5 minutes.  When using masa harina be careful and mix it well in a separate bowl using some of the chili sauce to avoid any lumps in the big jar of chili. Season to taste with salt.
  6. Serve garnished with cilantro, chopped chives or parsley, chopped onions, scallions, avocado, and warm tortillas as desired. Tastes great also with tortilla chips. But remember all in moderation.

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Nutrition Facts & Tips

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein