Beef Carne Picada Chili Food

INSTANT POT CHILI CON CARNE

Steps:

• Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

SLOW COOKER CARNE PICADA

Steps:

• Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss meat in flour mixture until well coated.
• Heat olive oil in a skillet over medium-high heat. Sear meat until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the meat in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sautè until softened and translucent, 3 to 4 minutes.
• Add meat, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until meat is tender and flavors have combined, 2 to 3 hours.

CARNE PICADA (SPICY GROUND BEEF)

Steps:

• Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside.
• Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste.
• Saute over low heat for 15 minutes.
• This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.