Pressure Cooker Chili

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Although I make many different kinds of chili, this is probably my absolute FAV! And the episode on which it was featured is one of my faves, too! I don't have (yet a pressure cooker, so I used the oven option from the episode. I currently live in Texas, and this is as good as any "bowl a Texas Red" I've ever had.

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When it was first done it was a little blah... I added garlic powder beans and a few other spices and it was soo good. My daughter said I smell it now I want it!

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AB never lets me down. I've found, for me at least, the beer, salsa and Chipotles in Adobe sauce is key. The best taste I believe comes from New Castle Brown Ale, Green Mountain Gringo Med. Salsa and Goya Chipotles in Adobe. I use the Tostitos brand chips. It's great recipe as is, but I do like to add 1 can each of Black Beans and Light Kidney Beans, drained and rinsed, added at the end.

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I have made this recipe several times; I use my slow cooker instead of a crock pot. I leave out the chili powder because otherwise it's too hot for me. I have also used chicken breasts for some of the meat, which has turned out good.

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I always had to have beans in my chili--this recipe showed me another path.

I make a variation on this with all-ground meat (beef, lamb, pork, whatever to make a meat sauce for chili dogs or nachos. A finely chopped stalked of celery or two is also added. To make sure there's enough heat, I just use an extra-hot salsa, habanero styles are available nowadays. I see some reviewers add onion, I usually just wait to use raw onions as a garnish, the chili itself seems to do well without them.

I've tried this with beans and it didn't quite work--better just to use your old stovetop recipe when you want chili with beans.

Like others, I use a dutch oven for 2.5 hours which seems to work fine.

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Wow, there must be a lot of canned chili eating kids just learning to cook judging by the overly favorable comments.
There wasn't much heat in this chili. The combination of pressure cooking and too much acid ingredient tempered the chile too much. To fix it:
- use at least 3 TBsp chile powder, preferably a combination of pure chiles like guajillo, negro and New Mexico.
- ditch the salsa and add 1/2 finely minced onion.
- Saute the onion and 1 TBSP chile with the beef.
- Shorten the pressure cooking time a little, simmer with the lid off to reduce liquid

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"Stew meat" and salsa? Heresy! Just for kicks, I made the dish close to the recipe, but cut my own meat rather than using mystery store leftovers, and simmered on low for 90 minutes for lack of a pressure cooker. It was very nice; beef braised in a spicy and flavorful sauce is a good thing. Using nachos for thickening is brilliant, and will be my standard for making chili. Anyway, I don't think this is chili the way anyone who's passionate about chili thinks of it, but that's not the intent. It does, however, turn a long cooking, labor intensive recipe into a dump and stir method that can be thrown together after work. That, and the fact that whatever it is tastes good, makes it easily worth 5 stars.

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I just cooked it longer in a pot on the stove since I don't have a pressure cooker. It turned out great. I totally disagree that it tastes like beer. I could tell the beer was there but it only enhanced the spice. A little too much tomato paste/sauce though. I'll have to experiment some more. Still 5-stars worthy.

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If the title doesn't say it all, I'll add another descriptor: Perfection! With that said, I could not imagine doing anything to this recipe to improve the taste, texture, liquid to meat ratio, spice, etc. I rate it spot on. However, I am glad I tried this as a late night dinner for myself (I worked late, the wife ate already since it was just plain too spicy for her to enjoy. I like a good bit of spice but nothing crazy and for me this was no where near the top of my spice comfort zone. However, the Mrs. felt it was too much heat for a chili recipe for her taste. I'd say if you prefer mild chicken wings or mild salsa, that this is too much for you. If you enjoy anything north of those bland offerings, I think you'll be a fan of this. Thanks AB

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The beer and the salsa are definitely the most important ingredients - and the most expensive, at least on my list. I bought "Wee Heavy", a Scottish ale that perfectly balanced the Chili-kick with malted softness, and an all-organic salsa. Everything else was cheep - even the meat! Gotta love the butcher shop!