Pressure Cooker Chili

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I prepared this and took it into work the next day for everyone to try. They all loved it!

Very easy to make and quick, too.

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Just finished my first attempt with 1 a new pressure cooker and 2 the AB Chili (with an i recipe. I used 3 lbs of store bought stew meat that had already been diced (but a bit too big for this recipe and when I browned it, it generated quite a bit of juice - 1/2 cup. I used this with the other juices (chipolte salsa, and St Arnold Brown ale. I did not have any issue with burned chips, and after adding the salsa and beer together, I'm not sure how anyone managed to burn the chips with that much liquid - maybe all stew meat generates more than lamb/pork which will be drier.

I also used 3 chipolte peppers with 2 tablespoons of adobo sauce and store bought chili powder. I thought the result was a perfect amount of heat. And lastly, I used the white corn tortilla chips, which to me did not overwhelm the flavor.

I'll definitely make this again, and probably work in the lamb/pork next time.

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This recipe is reason enough to have a pressure cooker--its a rich, hearty, authentic chili that doesn't take a long time to make. Its also a great recipe to tinker with. We've made it with beef, ground turkey and ground chicken, and lately have been adding beans in place of some of the meat--the beans go in after everything else has been cooked, beans don't take to being cooked under pressure very well. A couple of batches have gotten scorched, so take the instructions seriously when they say steam should be barely escaping.

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As for the previous reviews who rated this recipe low, I have a few words for ya...

1. Most of you who rated the recipe low, didnt follow the instructions, and decided to alter the recipe in some way.

2. Too many complainers about how the chili doesnt have beans or not enough vegetables. Give me a break people, REAL chili does NOT have beans, and if you ask me.....chunks of celery, onions, olives and all the other unnessecary ingredients you people are talking about, have no business in this fantastic CHILI.



I highly reccommend this recipe to anyone who truly appreciates REAL chili. To top it off, it is an amazingly quick and easy recipe!

GREAT WORK A.B.!!!

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This is a really tasty chili recipe, spicy and meaty, and a nice earthy flavor. I did not have a pressure cooker, but used a cast iron skillet (12 in, and popped it in the oven at 300 for about 2 1/2 hours. I did a combo of half beef/ half pork, I feel the beef works better in this recipe. Will stick with all beef, or maybe try some lamb next time. I also did not make my own chili powder (could not find the chilis required. A must try for meat & chili lovers.

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You can skip the pressure cooker and use a slow cooker. Either way, you end up with chili that has a nice, smokey flavor with an underlying masa taste. Nothing hard about this recipe.

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I know chilli does not have to include beans to be complete, but for my version I added 2-16 oz cans of dark red kidney beans (cooked during the last hour. Since I have no pressure cooker, I used my crock pot instead and cooked over night (15 hours total. It was the first dish to be devoured at my New Year's Eve party and I have been requested to make it again for our SuperBowl party.

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I have ran a test batch of this for a chili cook off we are having at work, and i loved it. not a traditional chili per se, but its got a nice kick. My second test batch will include some beans and maybe a bit of brown sugar!

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My husband says "this goes to the top of the list of best chilies you've ever made". I used a little leftover flat iron steak & boneless pork shoulder ribs to make the 3 lbs of meat. Very quick & easy to make in less than an hour if you come home hungry for chili. I pressure-cooked for 20 minutes, then let the steam release on its own. Then I added a 15 oz. can of black beans, a little broth & some wine to thin it down a bit. Deelish!!

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Great recipe ingredients were easy enough to get and it was a snap to make