Pressure Cooker Chili

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I ended up winning a blind chili cook off with this recipe, and the voting wasn't even close. Add some smoked bacon to give it a little something extra!

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this chili is a gourmet spin on america winter stew

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I recently bought a pressure cooker almost exclusively for this recipe. I have made chili many times, but most recipes require hours simmering on the stove.

I had read a lot of the reviews on here about the chili scorching the bottom of the cooker because of too many chips. I used only a handful (15 or so and I didn't have any problems. I also only used 2lbs of stew beef and instead of 2 chipoltes, I used 1 large chipolte and 1 large habanero (from my garden. The result is a fairly hot chili, but if you dig the heat, it's not too bad.

Overall, I think this chili is pretty tasty and had a good consitancy after it cooled a bit. I know chili purests will detest, but I really must say I prefer at least a few beans in chili for contrasting texture. The next time I make this recipe I will throw a few beans in. The meat was super-tender and quite tasty. Worth making again!

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This recipe comes together very quickly and the resulting pickles are truly tasty. This would be a great cooking exercise to share with small children as there is almost no cutting and no risk of burning the food.

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Peanut Oil I'm sure is very good, but I used bacon fat and added 1 glove of garlic (raw meat just needs garlic...Used a well-respected MOR ale(oldest in PA to "dee-glaze" my Dutch Oven...No pressure cooker, but two hours on a low flame without taking the lid off made it very tender and very tasty indeed (no lamb this time...used 20 round tortilla chips...Chipolte pepper is on my shopping list from now on.

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c

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The first time I cooked this it burned black onto the bottom of the pot. Well I was disappointed, but this mix is thick and has a high sugar content so not to much of a surprise. To stop this first I put new seals in my old cooker and that made a big difference. Using the right size pot helps too, you want it 2/3 full. Too large a pot makes it easier to burn.

Lately I have been using what I call the ?Texas two step? method, cooking the meat and spice with the beer till done (45 min. of pressure and then adding the rest and steaming it up for only 10-15 more minutes. This keeps the burning at bay also. I want to try this recipe in one of those new fangled electric pressure cookers, I guess I will have to wait to Christmas for that.

A 7 oz. can of chipotle peppers will make 3 hot batches or 4 medium batches. Open the can and dump it out on the cutting board. The ones I have used don't really have any liquid sauce in them, its real thick. Cut the peppers open and get rid of most of the seeds, don't try to get everyone, this will cool them off a bit and make them less bitter. Dice the whole mess fine, take a portion for the current batch and put the rest in the refer for later.

I felt the veg to meat ratio was to low so I upped the salsa to the 22-24 oz jar. Buy the MILD house brand salsa, nothing fancy is needed here since its gong to be spiced and cooked. For the chili power, if you don't make Alton's buy one that is NOT a hot version, no cayenne pepper allowed. With the larger amount of mild salsa and regular chile powder you get most of the heat from the canned chipotle peppers in adobo sauce.

The thickening with the tortilla chips is clever. Yes you can get the mentioned gumminess if you don't use the coarse ground yellow corn traditional type chips. I have found 3 oz by weight is about right, this is about 20 big thick ?restaurant style? chips. Crush them well and stir them in before you lid up.

Mark

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Awesome! This was quick, easy, and delicious, the winning formula for a busy home cook. Alton, you've done it again - Good Eats!

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wonderful, I love it , I love it , I love it

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I read all the reviews on this recipe, since I didn't have the privilege of seeing the show in which Alton prepared this dish. That said, on my first attempt, I reduced the chips to 15 (worked well, and reduced the canned adobo sauce and the chili powder (not AB's to 1 tsp each to reduce the heat; I also used medium salsa. This worked out well -- neither corny nor over-hot, and no sticking. The meat was very tender, the sauce flavorful, and the family thought it was pretty good. I thought it was a lot of trouble trimming and cutting all that meat to bite-size, plus browning it. We tried it again, this time going to the trouble of making AB's chili powder. I never did find the smoked paprika, but found a BBQ rub product that had paprika and smoke flavor as the main ingredients, so used it. Preparation of AB's chili powder took MUCH more than the 10 minutes specified in the recipe, but it made quite a bit of the desired powder. I concur with the folks who suggested this be prepared outdoors. On the second batch of chili, we stuck with the altered ingredients, except skipped the browning of the meat, and used AB's chili powder. Honestly, we didn't notice much difference. Everyone still liked this, but we all agreed we missed the beans. So I'm hoping this next time, with beans, we'll get a winner, and a keeper. And for those who are finding that their food sticks to the bottom of the pressure cooker, either cut back on the chips some or add a little water. Also, you don't have to have the weight really rocking to accomplish the task. Back off on the heat and just get the cooker to hiss steadily, just short of rocking the weight (except for canning, in which you need a gentle rocking. Happy cooking!