1 Video | Photo: Pressure Cooker Chili Recipe
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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By mccrearyacres_1...
Davenport, 54
on January 06, 2012
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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.
By Irish WolfHound Pub
phoenix
on January 01, 2012
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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.
By mrb1134_4214821
florida, NY
on December 10, 2011
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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
2.do 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!
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