Pressure Cooker Chili

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

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.


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Pairs Well With
Dark Beer

Toasty, bracing beer

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4.5 207
i have tried this recipe about 3 times now, and every single time, it gets better and better. the first time i made this recipe, i followed every single step. but my family said it was way too spicy and dolloped daisy all over the top. the second time i made this i added pineapple, and tortilla chips. my family said it was way to sweet, and needed to take out the pineapple. this time i'm putting in corn and black beans, and hoping for the best results item not reviewed by moderator and published
This has been a fall/winter favorite at our house for years! Instead of a pressure cooker, we use a crock pot on low for 8+ hours. We've never been able to find a good source of lamb stew meat, but half pork half beef works fine too. We always add minced garlic. Occasionally, we've used ginger ale instead of beer (beer is better, but this was an acceptable substitution). The salsa contributes a lot of the flavor, so choose wisely! I think we've forgotten the tomato paste every time, and it still tastes great to me. We ran out of our homemade chili powder years ago, and the store bought stuff is still OK. It makes good leftovers as well, as we get way more than 4 servings out of this (must be HUGE servings). item not reviewed by moderator and published
Wow! I've used Carroll Shelby's little brown bag to make chili for years. No more! I used one can of chipotles to lessen the heat...it's still spicy! After making the chili powder I will never buy the pre-fab stuff again. If you turn down the flame as directed there is plenty of liquid. I used bison, lamb and country-style ribs...delish! item not reviewed by moderator and published
I prefer to take out the Salsa and replace with Mexican Style Ro-Tel item not reviewed by moderator and published
I prepared this via slow cooker for eight hours, and used only 15-20 tortilla chips. I also made my own chili powder from scratch, as Alton recommended in the same GoodEats episode. I used ShockTop beer to deglaze, and added kidney beans just before serving; b/c I like kidney beans in my chili. The chili came together beautifully! I honestly don't think I will ever go back to my old chili methods, not that my wife will let me. item not reviewed by moderator and published
Do not follow the "alternate" dutch oven cooking method mentioned in the actual show broadcast (put in dutch oven, place in oven for 6-24 hours at 350 degree heat.) I attempted this and now have a 4 pound brick of coal sitting in a dutch oven in my kitchen. Not nearly enough moisture to handle an 8 hour cooking time and 350 is way to high heat. item not reviewed by moderator and published
Wonderful, tasty recipe. Easy and a huge hit. I followed exactly and added 2 cans of undrained dark red kidney beans. Delicious. If people are having trouble with burning, you must not be turning it to low once the pressure cooker starts whistling. Mine took about 5 mins after I closed it. Turned it to low for 25 mins and voila - perfect, tasty chili. item not reviewed by moderator and published
This recipe doesn't have anywhere near enough liquid in it to make 25 minutes in a pressure cooker without scorching. Guess how I know that?? I added an extra cup of water, but it scorched badly with only 20 minutes of cooking. I suspect the recipe is three cups of water short. :( I'm amazed that anyone else was successful using a pressure cooker. item not reviewed by moderator and published
A solid chili! Would make again. Perhaps add some sort of beans at the end. item not reviewed by moderator and published
This chili meat was great for the burritos I made. I added guacamole, cheese, roasted red peppers and cilantro in the burritos with this chili meat. item not reviewed by moderator and published
I think the recipe calls for 2 chipotle peppers, not two cans item not reviewed by moderator and published
I think the recipe calls for 2 chipotle peppers, not two cans item not reviewed by moderator and published
Absolutely. Did the same for Super Bowl 2012 and had an almost disaster. Just lucky that I checked on the chili within an hour or so. I want to say it's a giant mistake. The episode probably meant to say 250 F. item not reviewed by moderator and published
I had the same problem. However the real issue was the junky electric pressure cooker I was using. It turned all my chili into steam. I returned mine to the store and bought an analog one (like Alton Brown uses in his show), and the results were perfect. item not reviewed by moderator and published

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