Food Network
Home> Recipes> Comfort food>
Pressure Cooker Chili Recipe

Pressure Cooker Chili

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 193

Showing 51-60 of 193

Sort by:

Newest

  • on December 26, 2009

    Flag

    This is a good base recipe that is quick to fix. Its got a good flavor. The first time I tried it I followed the recipe exactly. It came out too thick so the next time I added an additional beer but it had too much beer taste. This time I left out the chips and added a can of beef broth and used masha flour after cooking to thicken. For the meat I used stew beef, pork country style ribs, and kiebasa. The total cost was around $18.00 and feed 4 very hungry cow pokes. Kidney beans also added some good taste. I will tweak the next batch and probably use some hominy. Chili purist are probably wagging their heads but hey a "real cowboy" uses what he has where he is at and thanks the Lord for it.

    Blue skies & Happy Trails
    Festus

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 20, 2009

    Flag

    Something different for my family. We usually have a lot of leftovers however, this dish didn't last long. Everyone, including my 12 yr old picky eater, enjoyed it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 15, 2009

    Flag

    I've made this chili with elk meat numerous times. Fabulous. We like things a bit hotter, easy enough to add another chipolte and jalepeno. Thanks Alton!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 13, 2009

    Flag

    and it is the best chili I've had. My daughter is now at college, and when asked what she wanted us to cook when she came home for Christmas, she said she wanted this.

    I use apple juice (Cider instead of beer. Not just because I don't drink (I don't care if the alcohol is mostly cooked out, but because I have other small kids and I don't want it around the house. And I've never cottoned to the taste.

    I like things hot, and this is a little mild for me and one child (age 12 but you can just add some chipotle sauce if you want. But it's just right for the others. Oh, and I chop some fine onion (half a large one and cook that after the meat until it's soft and brown. After the pressure cooking, there's no way to even know it was there. I put in about a quarter cup of white cooking wine to deglaze the pan, too. Adds acid, which it needs. And about a tablespoon of Balsamic Vinegar (though the heat may kill that taste.

    I tried it once with lamb (the original recipe called for 1/3 beef, 1/3 pork, and 1/3 lamb, but I found out that I don't like lamb. So now I just split it between beef and pork.

    A can of drained black beans after the pressure cooking does well for those who want chili (with an "I" and beans. It's very good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 04, 2009

    Flag

    On the Good Eats chili episode, Alton Brown calls for 3 anchos, 3 cascabels, and 3 de Arbols (also listed as this in online recipe. However, he actually uses 3 guajillos, 3 cascabels, and 3 de Arbols. Intuition tells me that anchos is correct to get the right flavor and the correct quantity of chile, but I would like to confirm. Anybody know the answer? Thanks.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 10, 2009

    Flag

    I have made chili a hundred different ways, but this tops all. My own tweak on it was to use pineapple salsa and substituted ginger ale for the beer since I don't like the taste. I kicked up the heat a little to offset the sweetness of the pineapple but other than that - it rocks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 08, 2009

    Flag

    This was my first time to make chili, and it was great! I served it as a Frito Pie. Everyone loved it! Cooking in the pressure cooker is easy and quick!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 28, 2009

    Flag

    Sorry for the title. I think it should be easy enough to figure the proper wording. I stayed as true to the recipe as much as possible in the portioning and what I got was an absolute delight. I know my newly-wed wife was,... hesitant, in my cooking dinner. Usually, I would go rogue and just put what I can in a pot/pan/baking dish and see how it turns out. In staying with the recipe, there was enough heat for my liking, and not to much for my wife who does not appreciate it. In not knowing what a medium ale would be for the dish, I had used a Shiner Bock and feel that the taste accompanied the meal exceptionally. There was nothing overpowering about the flavors. DO NOT LET PEOPLE TURN YOU AWAY SAYING ITS NOT AUTHENTIC! It may not be traditional but in the 1 HOUR it took me to get from the store to home, prep, cook, and serve, we were more than pleased. The pressure cooker did an absolutely unbelievable job in breaking down all of the connective tissues in the meat. I must say that as a first time pressure cook and chili maker, my expectations were met and exceeded. Thank you for reading.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 14, 2009

    Flag

    Well, My husband liked it and I could not eat it. Tasted too much like beer and I think that the pressure cooker gave it a weird texture. The pressure cooker only shortened the cooking time but in my opinion good chili needs to cook slowly. When making chili traditional, I enjoy stirring the pot and adding more seasoning along the way. I think that the corn chips are added to thicken this quickly cooked chili. You don't need to thicken chili that is cooked slowly and has had a chance to cook down and intensify the flavors. Made me appreciate my tried and true Chili recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 03, 2009

    Flag

    The pressure cooker helped to make this a very tender dish. My entire family enjoyed it. The reviews were helpful to make a few changes, but "Beulah from RI" should refrain from insulting an entire state of Texans. Cooking is a hobby that should be relaxing and I really don't want to hear about anyone's political opinion in this forum. Chili afterall is the state food of Texas...designated in 1977 partly because most of the ingredients are derived from southern Texas and because the best chili is made in Texas. I'm sure Rhode Island is proud of their lobsters.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 11 ... 20 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.