Pressure Cooker Chili

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I just purchased a Cuisinart Pressure Cooker. My first adventure in Pressure Cooking. After making this recipe in it I can't wait to try others. The flavor was outstanding and so easy to use.

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Like some of the reviewers before me, I ended using too many chips (even after using more beer to try and correct and burnt the bottom of my pressure cooker. It does seem it will take some practice using the same chips to determine the sweet spot. That said the flavor is very good especially with AB's chili powder. Served with refried beans, cheese, and just a dash of sour cream.

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It's a fairly easy recipe and very quick. I've served it to friends on a couple of occasions with good results.

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I'm new at cooking and had to use a crock pot because we don't own a pressure cooker. This was the best tasting chili I've made after trying about a dozen recipes. It's a meaty (no beans dish that my steak eating husband loved.

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I love this! My wife however is not so thrilled about it.

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I saw Mr. Brown's show on Chili. The silly charters and the southwestern dialog covered the great tasting chili recipe. I tried it today. It was great and just what I needed for a cold post New Year day. It was pretty easy and made enough for life over?s the next day. I have to say crushing tortilla chips in was an interesting switch. I'm sure it will taste even better. I added beans and that made it perfect.

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My 12 year old Grandson and I made this chili as he likes trying new recipes. The flavor was great. We used a dutch oven vs pressure cooker. The chili it self seemed to be to dry to have a good chili consistency so I added about cup of water while it was cooking in my dutch oven (didn't have a pressure cooker. I served it in a bowl with Tortilla chips with chili over top and topped it off with shredded cheddar cheese. Put in microwave for a few seconds to melt cheese. Delicious.

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8 hours in a slow cooker on low will do just fine.

I used an habanero-based salsa and blue organic corn chips (like a previous reviewer said, it has a less corn-taste to it while adding thickness to the chili. I might be using the wrong cut of pork because I didn't like it the first time I made it. I switched to 1.5 lbs of stew meat and 1.5lbs of lamb.

Ever since making my first batch, I can't have any other chili. This is the first chili that I have had that I didn't need any condiments along with it. No crackers. No sour cream. No onions. No cheese. It is perfect the way it is.

The way it is perfect is beyond the thickness and cuts of meat, it is the spiciness. My beef (pun, I know with most store bought chili is that they lack any type of heat. This chili's spiciness is perfection.

(For the record, I eat jalapenos like pickles, enjoy kim chi, Indian, Thai, Mexican, Tex-Mex and I own the hot sauce you get from an Asian Megamart with the Rooster and the Three Bells on the front.

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I make this all the time. It is really simple and also fats! The tortilla chips really add to the texture and flavor.

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I really enjoy this recipe. It is so versatile, you can alter the ingredients to your taste, as far as chili goes.