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Pressure Cooker Chili Recipe

Pressure Cooker Chili

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (193)

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Average Rating:

Total Reviews: 193

Showing 11-20 of 193

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  • on May 14, 2012

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    I really enjoyed this chili, and not because it's an easy one-pot recipe, but because I was able to make several substitutions and it still came out great! After browning the meat, I threrw in some chopped onions and sauteed them before adding beer; Instead of salsa and tomato paste, I added a 12 oz can of Rotel and a 12 oz can of enchilada sauce; I was out of tortilla chips, so I added crushed Fritos and (of all things Cheetos. They both originate from corn meal, like the tortilla chips, so it seemed reasonable - it still turned out great! If yours came out 'one-note', add/subtract whatever spice you like. The recipe was more about old west authenticity than 'Kitchen Stadium' fare.

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  • on February 21, 2012

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    Fabulous. Made it twice for a lot of friends. Even the kiddos liked it. (Worth 5 stars just for that reason. Happy to recommend it. ** Only drawback: Everybody wants the recipe and you have to find time in your busy day to share it!!!!! LOL -- :-

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  • on February 11, 2012

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    Santa brought me a pressure cooker for Christmas. This was my first attempt at chili and it was a big hit. Delicious!

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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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