Recipes : Pressure Cooker Chili : Food Network

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Pressure Cooker Chili
Recipe courtesy Alton Brown, 2004

Ingredients
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Directions
Place the meat in a large mixing bowl and toss with the peanut oil and
salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4
batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place
the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along
with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and
ground cumin and stir to combine. Lock the lid in place according to the manufacturer's
instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough
to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the
steam. Serve immediately.