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Pressure Cooker Chili Recipe

Pressure Cooker Chili

Alton Brown

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: The Big Chili

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (180)

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Average Rating:

Total Reviews: 181

Showing 1-10 of 181

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  • on February 10, 2012

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    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.

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  • 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.

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  • 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.

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  • 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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  • on November 28, 2011

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    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.

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  • on November 22, 2011

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    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.

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  • on November 12, 2011

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    Very good. Even my kid ate it.

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  • on October 30, 2011

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    Mum good!

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  • on October 19, 2011

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    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.

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  • on September 27, 2011

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    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!!!

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