Pressure Cooker Chili

Total Time:
50 min
15 min
35 min

4 servings

  • 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
Watch how to make this recipe.
  • 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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4.5 207
I have made this chili many times and entered it 3 times into the company chili cookoff.  My score is two first prize, one second prize.   My advice: Make alton's chili powder.  It's so superior to store bought.  Also, I use the crock pot unless I'm in a hurry.  I sometimes overcook it in the pressure cooker.  I hesitate to use lamb - instead I throw in short ribs.  I pull the meat off the bones after it's cooked but before it turns stringy.  I don't use jarred salsa.  I approximate the salsa with tomato sauce, canned tomatoes and an onion (sauted).  I add the corn chips only if it's too runny near the end.  And oh yeah, kidney beans.  Don't be hatin! item not reviewed by moderator and published
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'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
It's pretty darn good. I'd say if you aren't using the Chili powder that you make yourself from the same episode then you haven't really made this recipe. Trailer food? Yep, and in a good way. It's chili for those who know or have known a profound sense of broketitude, not chili snobs. If I use the good home made AB chili powder, a good medium beer or ale, decent tortilla chips (yup, some end up less "grainy" than others) and follow the recipe, I get a hearty, spicy but not insanely hot chili that has garnered many complements. I do like a sear crust on the meat, and will go all beef or all pork as often as not. Always turns out fine. Stay away from the dark beers and store bought chili powder and it's a winner. Add more beer or use less chips if you don't want a thick sauce. This is a blue collar recipe that won't win any fancy contests but it's just plain old good. item not reviewed by moderator and published
I bought a pressure cooker specifically for this recipe, and if it's the only thing I make using it I'll be satisfied. I've only used beef, (although 50% lamb will be used next time and although I love the smokiness the adobo peppers provide I typically omit them because my wife thinks it's too hot. I also use a stronger ale, typically a ~7% alcohol IPA because I like the hop flavors that come through after it's cooked. The beer you choose really can impart a great deal of flavor considering the other ingredients, so choose not choose a cheap macro thinking it's a fun twist on the provided liquid, for it will hurt the finished product. As far as salsa I use a medium black bean, and thicker tortilla chips so they don't wilt right away when cooking. By far the standout of this chili is the tenderness of the meat, it absolutely melts in your mouth. item not reviewed by moderator and published
Great recipe especially if you go the effort to make AB's chilie powder AND make it as directed. Fresh chilis will never give you the depth of flavor that dried ones will. To the person that made it with Guiness - I don't know if it is mentioned in the episode but in his cookbook AB says to use a medium ale NOT a dark stout as cooking will make it very bitter. This great chili powder will be wonderful in other dishes too. item not reviewed by moderator and published
Love the taste..BUT WHY DOES IT KEEP BURNING ?! I follow the instructions explicitly. Is it the chips?????? item not reviewed by moderator and published
It gets better and better ever-time I make it. I will never eat ground meat chili anymore! It is totally not bland. Do not get that response? I followed the directions exactly. Came out tender and flavorful! Topped it with Shredded Cheese, Sour Cream and Sweet chopped onions! YUM! DIGGITY! item not reviewed by moderator and published
Meh. Tastes like the ingredients in it. Me thinks fresh tomato and chilies are better... item not reviewed by moderator and published
First time AB let me down. To be fair, I guess I didn't follow the recipe "exactly" but I thought it was pretty close. I used hot frontier habanero salsa, double the chipotle & adobo sauce, McCormick chili powder, and Guinness beer. It was spicy but it didn't taste like chili. Roommate suggested tomato sauce instead of salsa so it doesn't overwhelm the flavor. Also, I don't think this recipe will work without AB's chili powder recipe which I didn't know about until after I made it. Oh well, the only redeeming part of this recipe is I got to use the pressure cooker I got as a gift, but other than that, I probably won't ever use it again. item not reviewed by moderator and published
If the recipe is followed to the letter, this is HOT (not that I will complain...loved it. This is far more than simply browning hamburger and tossing in chili beans and tomatoes. This is a braised beef dish that takes you back to what chilli really was in the old days. Highly recommended. item not reviewed by moderator and published
Easy and great recipe. My entire family liked it and they aren't big chili eaters. The beef came out very tender. Definitely will make it again! item not reviewed by moderator and published
This is the best chili we have ever had. I don't like beans and the chips make it so creamy. It's my husband who makes it and it never fails !! item not reviewed by moderator and published
We're no chili aficionados, but have made this a couple of times and think it's just DARN GOOD. Alton Brown knows it takes time to develop flavors, but thanks to him for a quick and super delicious chili that we can enjoy in about an hour start to finish! For a twist, try and substitute nacho cheese flavored chips for the regular tortilla chips. We thought that version was DARN GOOD too! item not reviewed by moderator and published
Very good and the first time I made chili in a pressure cooker. I saw the reviews saying it was bland so I added extra chili powder and selected two huge chipotle peppers and probably added more adobo sauce. I shouldn't have!! I have a feeling the reviews that found it bland left out critical ingredients like the chipotle or adobo. Why did I doubt Alton? I would highly recommend this recipe if you follow it as written. item not reviewed by moderator and published
Love this recipe! pressure cooker works ok, but I like browning the meat in a cast iron pan and deglazing it with the beer and putting it all in a crock-pot (I add a bit more beer than called for, about 4oz extra, just my taste. I usually do this the day before I cook it to give it all a chance to marry. Then just set it up in the morning before work and dinners ready when you get home. No fussing with getting a pressure cooker right (mine is a bit old so that is a slight problem for me. Btw, this makes a great filling for chili-chimichangas, if you want to go the extra step. item not reviewed by moderator and published
I really enjoyed this chili, and not because it's an easy one-pot recipe, but because I was able to make several substitutions and it still came out great! After browning the meat, I threrw in some chopped onions and sauteed them before adding beer; Instead of salsa and tomato paste, I added a 12 oz can of Rotel and a 12 oz can of enchilada sauce; I was out of tortilla chips, so I added crushed Fritos and (of all things Cheetos. They both originate from corn meal, like the tortilla chips, so it seemed reasonable - it still turned out great! If yours came out 'one-note', add/subtract whatever spice you like. The recipe was more about old west authenticity than 'Kitchen Stadium' fare. item not reviewed by moderator and published
Fabulous. Made it twice for a lot of friends. Even the kiddos liked it. (Worth 5 stars just for that reason. Happy to recommend it. ** Only drawback: Everybody wants the recipe and you have to find time in your busy day to share it!!!!! LOL -- :- item not reviewed by moderator and published
Santa brought me a pressure cooker for Christmas. This was my first attempt at chili and it was a big hit. Delicious! item not reviewed by moderator and published
This chili recipe is about as 1 note as it gets. And that one note isn't great. It improves some by adding toppings and improves slightly more by letting the chili age in the fridge. Still... am always disappointed in a recipe when I KNOW I can make a better version w/little to no prior experience. item not reviewed by moderator and published
Hmm-what's wrong with this recipe? #1 Meat--I cut mine the same as Alton's video showed, but they were toooo big to enjoy. #2 Pressure Cooker--Not a fan of this cooking style at all. #3 Flavor--while the chips did a great job of thickening the chili, can't say the addition of their flavor was anything to write home about. item not reviewed by moderator and published
New Year's Day and Alton's pressure cooker chili. A great way to start off 2012! What I like about this recipe, is that it is robust: you can mix and match meats, depending on what is readily availible at the grocer. Today, I put in a lb of beef, pork, chicken, and lamb and did an eyeball adjustment to spices and chips. I also get my meats ground, as I found that you get a nicer braise in the pressure cooker. I also add in about 25% more beer, as I find the chili gets a bit too thick with one 16 ounce can. The adobo gives it a nice perfume of campfire smoke. LIke I said, a robust recipe for chili, invented by vacqueros, using whatever they had at hand. If you follow Alton's recipe to the letter, you get a great pot of chili. Enjoy. item not reviewed by moderator and published
I have made this chili with lamb, beef and or pork probably 20 times! The only warnings I have are 1. do not use lean cuts (like top round cubes not overly brown the meat because the finished meat will have a sear crust, which I don't prefer. It is the perfect way to get rid of chips that are fine to eat but a little stale for dipping! item not reviewed by moderator and published
Fair taste. I like the peanut oil taste but it could use a bit more chili powder to give it taste and color. It also thickens the chili without adding a lot of heat. item not reviewed by moderator and published
I used to be scared of a pressure cooker - thanks to this recipe I use it several times a week. So tender and yummy! Besides, this is my favorite Good Eats episode, it cracks me up every time. item not reviewed by moderator and published
Very good. Even my kid ate it. item not reviewed by moderator and published
Mum good! item not reviewed by moderator and published
Unbelievably good. Bought a pressure cooker just for this recipe, and I never looked back at any other chili again. Now half the family has pressure cookers as well, and this chili has become a staple at every event we have. item not reviewed by moderator and published
We used an Octoberfest beer in it last week and it really turned out nice! We get chips and salsa from our favorite little mexican restaurant that is conveniently next to our grocery store to use in the recipe too so that we get fresh chips and salsa without making it ourselves.-Since it takes longer without the pressure cooker we can munch on them while we wait too. The smells really tease us if we don't snack a bit! Some beans can be added for those who think they will miss them, but you won't! Taking the time to brown the meat properly really makes a difference and we don't miss the beans (that aren't suppose to be there anyway at all! Excellent recipe and a big hit with company. It's really easy to tone down the adobo and let people add it to their taste too. The beer adds so much without standing out and no one would guess that it was in there! We like to enjoy it while drinking the same beer we used in it: TRY THIS RECIPE!!! item not reviewed by moderator and published
Really good chili. I made this recipe several times in the slow cooker on low for 4 to 5 hours, and it was great. Then I got a pressure cooker. This not only save me 3.5 to 4.5 hours, the result was a lot more moist and flavorful. I've found 2 chipotle peppers to be a bit on the mild/medium side. Use 4 or 5 peppers for some good heat. Also, 2 pounds of stew beef (beef round) and 1 pound of pork rib meat is the best combination. This is a meat lovers chili for sure. I haven't experimented with adding beans, but I've encountered people who enjoy chili with more beans and/or water. item not reviewed by moderator and published
Ok, so this recipe is amazing and simple. I’m a terrible cook and everyone raves about this dish. You don’t need to change anything. As usual, Alton’s recipes are simple to follow and always delicious. Growing up in the 70’s my family was not known for their cooking abilities. For example, no one ever asked us to bring a dish to a pot-luck!!! We are the family that brought the flowers for the table or other things not essential for the actual meal. Our family recipes include tater tot casserole, pizza rolls and frozen dinners. I have absolutely no skills in the kitchen but Alton always pulls me through. I would recommend his books, recipes, and tips to anyone at any skill level. item not reviewed by moderator and published
I first made this using a non-heavy bottomed pressure cooker and ended up burning a lot of it. On my next attempt, I threw all the ingredients minus the peanut oil (I was lazy and skipped the meat browning process) into the pressure cooker on low for about 7 hours. The result was great! I'm sure it would have been better if I had browned the meat though. Also, I discovered that the oak barrel aged medium ale I used added a lot of flavor to the party. item not reviewed by moderator and published
Have made several times, once exactly as stated and then with modifications. As stated recipe is delicious and easy- did not have a pressure cooker, made on stove with long cooking time over low heat. Modifications were adding peppers, garlic, and beans per my family's preference. My go to recipe now. Thanks Alton! item not reviewed by moderator and published
SOOOO good and SOOOO easy. The only thing I change now is to make sure and use unsalted tortilla chips..otherwise it may be too salty. item not reviewed by moderator and published
I've made this about five times now, and everyone raves how good it tastes! item not reviewed by moderator and published
Although I make many different kinds of chili, this is probably my absolute FAV! And the episode on which it was featured is one of my faves, too! I don't have (yet) a pressure cooker, so I used the oven option from the episode. I currently live in Texas, and this is as good as any "bowl a Texas Red" I've ever had. item not reviewed by moderator and published
When it was first done it was a little blah... I added garlic powder beans and a few other spices and it was soo good. My daughter said I smell it now I want it! item not reviewed by moderator and published
AB never lets me down. I've found, for me at least, the beer, salsa and Chipotles in Adobe sauce is key. The best taste I believe comes from New Castle Brown Ale, Green Mountain Gringo Med. Salsa and Goya Chipotles in Adobe. I use the Tostitos brand chips. It's great recipe as is, but I do like to add 1 can each of Black Beans and Light Kidney Beans, drained and rinsed, added at the end. item not reviewed by moderator and published
I have made this recipe several times; I use my slow cooker instead of a crock pot. I leave out the chili powder because otherwise it's too hot for me. I have also used chicken breasts for some of the meat, which has turned out good. item not reviewed by moderator and published
I always had to have beans in my chili--this recipe showed me another path. I make a variation on this with all-ground meat (beef, lamb, pork, whatever) to make a meat sauce for chili dogs or nachos. A finely chopped stalked of celery or two is also added. To make sure there's enough heat, I just use an extra-hot salsa, habanero styles are available nowadays. I see some reviewers add onion, I usually just wait to use raw onions as a garnish, the chili itself seems to do well without them. I've tried this with beans and it didn't quite work--better just to use your old stovetop recipe when you want chili with beans. Like others, I use a dutch oven for 2.5 hours which seems to work fine. item not reviewed by moderator and published
Wow, there must be a lot of canned chili eating kids just learning to cook judging by the overly favorable comments. There wasn't much heat in this chili. The combination of pressure cooking and too much acid ingredient tempered the chile too much. To fix it: - use at least 3 TBsp chile powder, preferably a combination of pure chiles like guajillo, negro and New Mexico. - ditch the salsa and add 1/2 finely minced onion. - Saute the onion and 1 TBSP chile with the beef. - Shorten the pressure cooking time a little, simmer with the lid off to reduce liquid item not reviewed by moderator and published
"Stew meat" and salsa? Heresy! Just for kicks, I made the dish close to the recipe, but cut my own meat rather than using mystery store leftovers, and simmered on low for 90 minutes for lack of a pressure cooker. It was very nice; beef braised in a spicy and flavorful sauce is a good thing. Using nachos for thickening is brilliant, and will be my standard for making chili. Anyway, I don't think this is chili the way anyone who's passionate about chili thinks of it, but that's not the intent. It does, however, turn a long cooking, labor intensive recipe into a dump and stir method that can be thrown together after work. That, and the fact that whatever it is tastes good, makes it easily worth 5 stars. item not reviewed by moderator and published
I just cooked it longer in a pot on the stove since I don't have a pressure cooker. It turned out great. I totally disagree that it tastes like beer. I could tell the beer was there but it only enhanced the spice. A little too much tomato paste/sauce though. I'll have to experiment some more. Still 5-stars worthy. item not reviewed by moderator and published
If the title doesn't say it all, I'll add another descriptor: Perfection! With that said, I could not imagine doing anything to this recipe to improve the taste, texture, liquid to meat ratio, spice, etc. I rate it spot on. However, I am glad I tried this as a late night dinner for myself (I worked late, the wife ate already) since it was just plain too spicy for her to enjoy. I like a good bit of spice but nothing crazy and for me this was no where near the top of my spice comfort zone. However, the Mrs. felt it was too much heat for a chili recipe for her taste. I'd say if you prefer mild chicken wings or mild salsa, that this is too much for you. If you enjoy anything north of those bland offerings, I think you'll be a fan of this. Thanks AB item not reviewed by moderator and published
The beer and the salsa are definitely the most important ingredients - and the most expensive, at least on my list. I bought "Wee Heavy", a Scottish ale that perfectly balanced the Chili-kick with malted softness, and an all-organic salsa. Everything else was cheep - even the meat! Gotta love the butcher shop! item not reviewed by moderator and published
The reviewer who said real chili has beans is dead wrong this is a traditional chili . There are no beans in a real chili recipe. I am a professional chef and AB is on hte money as always. item not reviewed by moderator and published
That brown glop they serve in Texas is NOT Chili. Real chili has beans in it and is slow cooked. Alton, I thought you knew better. Have a show where you make REAL chili. item not reviewed by moderator and published
I thought AB had snapped his mainspring when I saw this, as I did when I saw him steaming chicken wings. I followed the recipe to the T and got rave reviews from friends and family. Then I got the bright idea to make 8 gallons of it for the Super Bowl party at the Yacht Club. 193 people there, one said she didn't like it at all, some said it was good, but a little spicey for them. The rest, including our staff want to know when I'm making another batch. They licked the pot clean. Graet Chili, simple, fast and best of all EASY. item not reviewed by moderator and published
Amazing how fast the meat breaks down and becomes tender in the pressure cooker-like it was on the stove for hours! I used all beef stew meat cut into 3/4" chunks. Went with Pace mild picante (which still has a little kick) and a small can of Rotell tomatoes w/chiles for a little extra sauce. Added a big handful of crushed tortilla chips (which probably comes out to about a cup) and the thickness of the sauce was perfect. I have never used chipotles in adobo before-it added a nice smoky heat that doesn't overwhelm the chili. I also added a can of pintos after cooking because I like concarne. Great job Alton! item not reviewed by moderator and published
Made this for game day and it was a complete hit, even with my father-in-law who is VERY particular about his chili. I used a combination of beef roast, pork ribs, and chorizo and browned in rendered pork belly fat. I also rehydrated anaheim chilis in beef broth and used both the broth and cut up the chilis into the mix. It was so rich! I'm thinking next time I might add an ounce of semisweet chocolate for a mole kick. Thank you Alton for another great recipe! item not reviewed by moderator and published
This is a great recipie I cooked it a few times and now have tweeked it to my own tastes, but I encourge anyone to try this as written first, if for no other reason that to try out a pressure cooker. Also for those of you who don't think that this is traditional enough to be texas chili, thats like saying its not Cincinnati chili. This is Alton Brown's Pressure Cooker Chili judge it for what it is not what you think it should be. item not reviewed by moderator and published
This is the first time I have ever read the comments on a recipe. I usually just think five stars..I'll try it. But after reading the comments from people like Beuhlah, Sue and some others..I'm wondering why I ever thought people like that would have ratings that meant anything. WOW. I thought this was the foodnetwork..not a food fight. Alton always has great recipes. And I'll always rate his recipes based on my personal opinon of the taste, etc...and not worry about the crazy people that don't have anything to do but embarrass themselves by mean hateful comments. Keep cooking Alton, but looks like I'm going to have to pick my recipes based on the recipe itself and not rely on others to help me decide. item not reviewed by moderator and published
Really Beaulah? Really? Leave it to the libs to turn ANY subject into a political subject. My God. BAD FORM. And not only did you manage to alienate an entire political party with your comment but an entire state. Nice. 6 pots of chili huh Beaulah? Sounds like it really does take a village in your house, at least. item not reviewed by moderator and published
The beer is important in this recipe- choose wisely. I used a handful of Fritos for the corn chips. For those who ended up with chili pudding... watch the heat and the rate of steam escaping from the cooker. If you let this go too fast you will end up with chili dirt. All in all I was pretty happy with my first attempt. Look forward to taking another run at it. item not reviewed by moderator and published
LOVE this recipe. However, I would NOT recommend getting frisky and throwing in the entire can of peppers. Stick to just the two and enjoy! item not reviewed by moderator and published
This is a good base recipe that is quick to fix. Its got a good flavor. The first time I tried it I followed the recipe exactly. It came out too thick so the next time I added an additional beer but it had too much beer taste. This time I left out the chips and added a can of beef broth and used masha flour after cooking to thicken. For the meat I used stew beef, pork country style ribs, and kiebasa. The total cost was around $18.00 and feed 4 very hungry cow pokes. Kidney beans also added some good taste. I will tweak the next batch and probably use some hominy. Chili purist are probably wagging their heads but hey a "real cowboy" uses what he has where he is at and thanks the Lord for it. Blue skies & Happy Trails Festus item not reviewed by moderator and published
Something different for my family. We usually have a lot of leftovers however, this dish didn't last long. Everyone, including my 12 yr old picky eater, enjoyed it. item not reviewed by moderator and published
I've made this chili with elk meat numerous times. Fabulous. We like things a bit hotter, easy enough to add another chipolte and jalepeno. Thanks Alton! item not reviewed by moderator and published
and it is the best chili I've had. My daughter is now at college, and when asked what she wanted us to cook when she came home for Christmas, she said she wanted this. I use apple juice (Cider) instead of beer. Not just because I don't drink (I don't care if the alcohol is mostly cooked out), but because I have other small kids and I don't want it around the house. And I've never cottoned to the taste. I like things hot, and this is a little mild for me and one child (age 12) but you can just add some chipotle sauce if you want. But it's just right for the others. Oh, and I chop some fine onion (half a large one) and cook that after the meat until it's soft and brown. After the pressure cooking, there's no way to even know it was there. I put in about a quarter cup of white cooking wine to deglaze the pan, too. Adds acid, which it needs. And about a tablespoon of Balsamic Vinegar (though the heat may kill that taste). I tried it once with lamb (the original recipe called for 1/3 beef, 1/3 pork, and 1/3 lamb), but I found out that I don't like lamb. So now I just split it between beef and pork. A can of drained black beans after the pressure cooking does well for those who want chili (with an "I") and beans. It's very good. item not reviewed by moderator and published
On the Good Eats chili episode, Alton Brown calls for 3 anchos, 3 cascabels, and 3 de Arbols (also listed as this in online recipe). However, he actually uses 3 guajillos, 3 cascabels, and 3 de Arbols. Intuition tells me that anchos is correct to get the right flavor and the correct quantity of chile, but I would like to confirm. Anybody know the answer? Thanks. item not reviewed by moderator and published
I have made chili a hundred different ways, but this tops all. My own tweak on it was to use pineapple salsa and substituted ginger ale for the beer since I don't like the taste. I kicked up the heat a little to offset the sweetness of the pineapple but other than that - it rocks! item not reviewed by moderator and published
This was my first time to make chili, and it was great! I served it as a Frito Pie. Everyone loved it! Cooking in the pressure cooker is easy and quick! item not reviewed by moderator and published
Sorry for the title. I think it should be easy enough to figure the proper wording. I stayed as true to the recipe as much as possible in the portioning and what I got was an absolute delight. I know my newly-wed wife was,... hesitant, in my cooking dinner. Usually, I would go rogue and just put what I can in a pot/pan/baking dish and see how it turns out. In staying with the recipe, there was enough heat for my liking, and not to much for my wife who does not appreciate it. In not knowing what a medium ale would be for the dish, I had used a Shiner Bock and feel that the taste accompanied the meal exceptionally. There was nothing overpowering about the flavors. DO NOT LET PEOPLE TURN YOU AWAY SAYING ITS NOT AUTHENTIC! It may not be traditional but in the 1 HOUR it took me to get from the store to home, prep, cook, and serve, we were more than pleased. The pressure cooker did an absolutely unbelievable job in breaking down all of the connective tissues in the meat. I must say that as a first time pressure cook and chili maker, my expectations were met and exceeded. Thank you for reading. item not reviewed by moderator and published
Well, My husband liked it and I could not eat it. Tasted too much like beer and I think that the pressure cooker gave it a weird texture. The pressure cooker only shortened the cooking time but in my opinion good chili needs to cook slowly. When making chili traditional, I enjoy stirring the pot and adding more seasoning along the way. I think that the corn chips are added to thicken this quickly cooked chili. You don't need to thicken chili that is cooked slowly and has had a chance to cook down and intensify the flavors. Made me appreciate my tried and true Chili recipe! item not reviewed by moderator and published
The pressure cooker helped to make this a very tender dish. My entire family enjoyed it. The reviews were helpful to make a few changes, but "Beulah from RI" should refrain from insulting an entire state of Texans. Cooking is a hobby that should be relaxing and I really don't want to hear about anyone's political opinion in this forum. Chili afterall is the state food of Texas...designated in 1977 partly because most of the ingredients are derived from southern Texas and because the best chili is made in Texas. I'm sure Rhode Island is proud of their lobsters. item not reviewed by moderator and published
I modified the recipe just a smidge after trying the original one (which was REALLY good), and slow cooked it in a cast iron dutch oven on the stove instead of a pressure cooker (don't have one). I used home made salsa, a bit of corn meal for thickener instead of chips, added a small habanero chili to the chipotle, powdered habanero instead of regular chili powder (my husband is a true chili head & I always have to kick up the heat at least a few notches for him), and on one occasion I added some black beans to it (they also acted as a thickener). Truly yummy stuff, and it's now my all-time favorite chili recipe. It's great with onions and some sharp cheddar cheese on top. Thanks, Alton...!!! item not reviewed by moderator and published
"purely excellent", says my 8 year old son. I don't have a pressure cooker, so I cook it for 2-3 times as long. Game meat works well (cook it even longer) You can adjust spiciness by the type of salsa, amount of chipotle. I add a couple of cans of beans. This recipe is easy and delicious. I plan to keep making it forever. item not reviewed by moderator and published
I've made this several times and my husband loves it. I do make a few changes, though. I double the recipe each time b/c we eat it for a couple of meals. Also, I use dried (presoaked of course) red kidney beans. For a single batch, I'd use 1/2 the bag, for a double batch, I throw in the whole bag. Because I have 2 toddlers, I go a little light on the the chili powder too. item not reviewed by moderator and published
I see some Texans complaining about the authenticity of this. Pay you see the word Texas Chile anywhere? Texas Chile is overrated much like Texas and Texans. Just look at the last Texan who ran the country! If you follow the directions this works out just fine and to those who scorched the pot, you are not using the pressure cooker properly, Some people think that the pressure cooker shoulld be making a hissing noise all the time when in fact if it does , you have the heat too high. Turn it down till it barely hisses from time to time and this is the correct way to use it. For those who say it is too salty you should do what I do and rinse off the tortilla chips or use salt free ones. I like mine hot so I add a litte more adobo and chiles to it but not too much. I have made this for the last 3 years and make it for a whole crew of 30 and never get a complaint! There is never any left and I am using 6 cookers at once! item not reviewed by moderator and published
I've used this recipe for over a year now and it's great. I have used stew meat as well as pork with awesome results. I grow habenero's and will use one or two when I know what guest I have coming. Some dig it some run for the milk jug :) I will switch the type of salsa around for different tastes, sometimes green salsa but mostly red. I love the speed of the working with a pressure cooker and am so glad I have it. item not reviewed by moderator and published
Loved the taste of this. I subbed ground bison for the lamb (same fat content, same price, I just don't like lamb's flavor). I also cut the chipoltle in half, and I couldn't get anchos but I was able to get ancho powder. Great flavor, just the right heat with some sour cream, spicy but not Chernobyl. Awful dry, though, not really saucy. I am going to try adding more liquid next time. Oh and I subbed 2tbsp of tomato sauce for tomato paste. I just couldn't justify opening a can of tomato paste for 1 Tbsp (and likely throwing the rest out). I may up that to 1/4 cup of tomato sauce and add some water. Thanks AB! item not reviewed by moderator and published
I love the critiques! in the over at 350 for 10 the idiot that says you can't use a certain ingredient to make the an "authentic" Texas chili! LOL The title is CHILI not Texas Chili.. Why would you put chili in the over for 10 hours.. Come on people.. USE YOUR HeAD!! item not reviewed by moderator and published
My husband LOVED this chili. It was a little too spicy for the kids, but still, they liked the flavor a lot. Cheese and cilantro, it is PERFECT for me! item not reviewed by moderator and published
This chili is always requested of me by family. I have made this recipe over and over for about 4 years, and it never fails me. The only thing I have changed is that I use half of the adobo. Thanks Alton~ item not reviewed by moderator and published
I do not have a pressure cooker, so I cooked this in my dutch oven for about three hours on low and I cannot tell you how excited I am to make this for my friends. I used ground beef instead of stew meat, used Great Lakes Edmund Fitzgerald beer (dark coffee/choc flavor) and El Ranchero corn tortilla chips and after I added the beer, I knew this was going to be the best chili I've ever had. Added some green onions to serve and some cheddar, awesome. Thank you Alton. item not reviewed by moderator and published
The only thing we did with our pressure cooker is can over 80 jars of salmon, so this was a fun way to use it. I couldn't get anything but beef stew meat at the market, so I went all beef, measured by the handful and it came out SUPERB. I did get some blackening at the bottom of the pot, so I think I need to lower the heat quicker next time. I didn't think it was too hot, BUT I admit I had to cheat and use manufactured chili powder. When I get stationed back in the States, I can't wait to make my own powder! Thanks AB! item not reviewed by moderator and published
Alton Brown's Pressure Cooker Chili is extremely Easy to make. It has an very unique smell to it as it cooks. When you eat it, the Chili is Aboslutely incredible. I made this chili for the office Super Bowl Party for the first time this past Sunday. Everyone at the party went on and on how good the chili was. THANK YOU ALTON for the fabulous Chili Recipe. item not reviewed by moderator and published
based on previous comments, i used mild salsa, low-sodium chips, & Corona. i also tried to remove some seeds from the chipotle peppers to reduce some heat. i don't own a pressure cooker. rather, i used a dutch oven over very low heat (~4 hours), after searing the meats. also, i had a large group over for the super bowl, so i "doubled" the recipe by using 2 lb beef/1 lb lamb/1 lb pork + 2 cans (15.5oz) beans (black bean & red kidney) and then doubling the other ingredients. as others noted, the chili came out spicy. i like it spicy, but i offered up some sour cream to cut the heat, as needed. recipe is a keeper! item not reviewed by moderator and published
This is one of the, if not THE, best chili recipes I've ever made. Not a bunch of junk - beans, corn, cinnamon (yuk - in CHILI?!?) or anything like that. Just meat and bold seasonings, the way chili should be. And the best part of all is you can do it in about half an hour if you're in a hurry, or you can cook it all day in the slow cooker - either way, it comes out GREAT. And it's really easy to make. It just doesn't get any better. Thanks, AB! item not reviewed by moderator and published
The first time, I put too many chips in it, and the chili came out pretty dry, but it still tasted excellent. After that, I was careful to put the right amount of chips in, and it's always great! Making the homemade chili powder is the key! item not reviewed by moderator and published
I tried this, following the recipe all most exactly but I added about 3 ounces of more beer (becks) and used Safeway's Select medium salsa in a 16 oz. jar (yellow label.) If you haven't tried this salsa you should, Washingtonian magazine wrote it up about 7 or 8 years ago as the best salsa you can get out of a jar and I agree. Adding the extra beer and using that salsa gave it a much better consistency (not as thick). The corn in the salsa also adds a little crunch effect in addition to giving a different suttle twist on the flavor when you bite into it. Adjust the chipotle's and sauce as to your liking in terms of heat. Although I used the same amount that AB put into the recipe it was a little on the hot side but I like my chili that way so it turned out great. Also, mine did not turn out salty as some reviewers have experienced and I attribute that to the extra beer and the salsa used. item not reviewed by moderator and published
I don't have a pressure cooker, so I make this on the stovetop. It is easy to make, has a great flavor with the adobo sauce, and is acceptable as chili for my boyfriend who like most Texans says that chili does not have beans in it. I like to use Shinerbock beer, and double the adobo sauce. item not reviewed by moderator and published
I usually get home late after work and therefore don't have much time for cooking. I've found that this recipe works equally well in the crock-pot, especially when you let it cook 10 hours overnight and stash it in the fridge in the morning. The flavor is much better when reheated after sitting in the fridge, and it's easy to peel off the fat when it's chilled. When I'm lazy I'll skip browning the meat, but I've found that I have to reduce the beer by half when I do that since browning removes a lot of moisture from the meat. I've also found that the recipe can be a bit salty due to the chips. To cut down on the salt and fat, I substitute 1/4 cup of stone-ground cornmeal and 1.5 tsp of salt for the chips. It works pretty well and produces a somewhat smoother texture. The recipe makes great leftovers, and can be stretched quite a bit when served with cheese over white rice or tortilla chips. item not reviewed by moderator and published
I make this all the time, now. In fact, it's the reason I purchased a new pressure cooker. My wife thinks it's very hot, so I might have to try a milder salsa, as per some suggestions below. I've never made it with anything other than a Budweiser, but may experiment with others. I'd love to try a good, dark porter. And Alton - you've strayed from your own ways! For those of you still counting out chips for this recipe, use 80g. item not reviewed by moderator and published
We do not own a pressure cooker so we simply cook for 8 hours on low in a slow cooker. We found that there were 2 issues if you make this as it is shown in the recipe. It is simply too thick and meaty. My wife doesn't like that much meat so we kept the 3 lbs, but doubled the salsa, paste, chipotles and spices. Also, we didn't use anywhere near the number of chips shown. The first time we made this, we used half the amount of chips and it was WAY too salty. The next time, I simply bought some white corn tortillas, cut them, and dried them in the oven. This took the saltiness of bagged chips out and it was much better. I also add a pinch of cinnamon to the recipe. The secret to this chili is using AB's chili powder, good salsa and a good beer. We have standardized on Boulevard Pale Ale. item not reviewed by moderator and published
Made it for the first time today! Used all beef and diet IBC root beer instead of ale. Thicker than most chili but delicious. Use mild salsa and half the chipotle if you don't like spicy. I used three chipotles! Great with a big glass of milk. item not reviewed by moderator and published
Two years in a row, following directions exactly. Also used the chili powder recipe, it's crucial. Fresh cut stew meat, also improves it. But TWO YEARS IN A ROW HE'S WON WITH THIS CHILI AT THE OFFICE COOKOFF! item not reviewed by moderator and published
An outstanding chili - but double the prep time as it takes more than 15 minutes to properly brown 3lbs meat in small batches. From there on out, it's a breeze. Hotness can be adjusted, I've found, by choosing a mild, rather than medium or hot, salsa. I used a medium green salsa to great effect. Chili powders vary in hotness too - a propos other reviews, it isn't just the number of chipotles in the pot that makes it hot. Serve with a dollop of sour cream if it gets too fiery, better still with sour cream mixed with salt and lime juice to taste. And I second the reviewer who said to use Corona beer. I've made this chili several times, and Corona beer was by far the best choice. item not reviewed by moderator and published
This chili is great. It's a lot thicker than "regular" chili, almost a stew consistency which is perfect for me as I do not like runny chili with beans. I may add more beer next time to loosen it up a little (I used Budweiser's new premium American Ale which has a nice flavor). The heat is perfect, and using AB's custom chili powder makes this chili absolutely amazing. item not reviewed by moderator and published
This is the best chili that my husband and I have ever had. We hate beans, well he hates then and i can't eat them. So Thank you AB for giving us this recipe. item not reviewed by moderator and published
This was very tasty but too hot for our toddler so next time I wil cut the chipotle amount in half. I modified the recipe by using 2 lbs. of ground beef and I added at the end 1 can of rinsed dark red kidney beans. item not reviewed by moderator and published
I think I finally found a chili that my hubby and I both enjoy. The only thing it lacks, according to him is cilantroe. I'm just fine without it, this chili is perfectly suited to me. item not reviewed by moderator and published
Some beans in chili add a nice texture, I am a KIdney bean fan in chili. 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
250 degrees maybe for that long... item not reviewed by moderator and published
I JUSt did the exact same thing.  I've made this in a Dutch oven over the stove top on simmer before and it was great.  Today I tried in the oven... and now the dog won't even eat it 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
Did you have your heat on high or low?  Should be on low. item not reviewed by moderator and published
I just started using a pressure cooker and there are fantastic "new" recipes online. I have made beef stew twice and it was great. item not reviewed by moderator and published
Given that you said you followed the instructions, then you lowered the heat so it doesnt steam all the liquid away. OR what may have happened is, if you used a cheap pressure cooker it boils the water away because it doesnt retain the water as it should. with a better pressure cooker you will not lose water as much. item not reviewed by moderator and published
Is your heat on high or low?  Should be on low. item not reviewed by moderator and published
agreed. This is trailer food - should be accompanied with green beans with Funyuns and some Campbell's cream of mushroom soup. Tortilla chips - really?! item not reviewed by moderator and published
This comment has been deleted item not reviewed by moderator and deleted
Let it go item not reviewed by moderator and published
superturnip, it sounds like you do not care for people who live in trailers. If that's so, it OK because they probably wouldn't like you either. However, most of them would wait to meet you and give you a chance. Or is it that you have something against AB? This is your third post so far for this recipe. Once is usually enough. Just say you didn't care for it and move on.<br /> item not reviewed by moderator and published
I'm also very glad that he didn't add beans to this chili. Traditional chili does not call for any bean. item not reviewed by moderator and published
I'm sure you mean you used the slow cooker for 7 hours. item not reviewed by moderator and published

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