Pressure Cooker Chili

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The only thing we did with our pressure cooker is can over 80 jars of salmon, so this was a fun way to use it. I couldn't get anything but beef stew meat at the market, so I went all beef, measured by the handful and it came out SUPERB. I did get some blackening at the bottom of the pot, so I think I need to lower the heat quicker next time. I didn't think it was too hot, BUT I admit I had to cheat and use manufactured chili powder. When I get stationed back in the States, I can't wait to make my own powder! Thanks AB!

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Alton Brown's Pressure Cooker Chili is extremely Easy to make. It has an very unique smell to it as it cooks. When you eat it, the Chili is Aboslutely incredible.
I made this chili for the office Super Bowl Party for the first time this past Sunday. Everyone at the party went on and on how good the chili was.
THANK YOU ALTON for the fabulous Chili Recipe.

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based on previous comments, i used mild salsa, low-sodium chips, & Corona. i also tried to remove some seeds from the chipotle peppers to reduce some heat. i don't own a pressure cooker. rather, i used a dutch oven over very low heat (~4 hours, after searing the meats. also, i had a large group over for the super bowl, so i "doubled" the recipe by using 2 lb beef/1 lb lamb/1 lb pork + 2 cans (15.5oz beans (black bean & red kidney and then doubling the other ingredients. as others noted, the chili came out spicy. i like it spicy, but i offered up some sour cream to cut the heat, as needed. recipe is a keeper!

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This is one of the, if not THE, best chili recipes I've ever made. Not a bunch of junk - beans, corn, cinnamon (yuk - in CHILI?!? or anything like that. Just meat and bold seasonings, the way chili should be. And the best part of all is you can do it in about half an hour if you're in a hurry, or you can cook it all day in the slow cooker - either way, it comes out GREAT. And it's really easy to make. It just doesn't get any better. Thanks, AB!

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The first time, I put too many chips in it, and the chili came out pretty dry, but it still tasted excellent. After that, I was careful to put the right amount of chips in, and it's always great!

Making the homemade chili powder is the key!

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I tried this, following the recipe all most exactly but I added about 3 ounces of more beer (becks and used Safeway's Select medium salsa in a 16 oz. jar (yellow label. If you haven't tried this salsa you should, Washingtonian magazine wrote it up about 7 or 8 years ago as the best salsa you can get out of a jar and I agree. Adding the extra beer and using that salsa gave it a much better consistency (not as thick. The corn in the salsa also adds a little crunch effect in addition to giving a different suttle twist on the flavor when you bite into it. Adjust the chipotle's and sauce as to your liking in terms of heat. Although I used the same amount that AB put into the recipe it was a little on the hot side but I like my chili that way so it turned out great. Also, mine did not turn out salty as some reviewers have experienced and I attribute that to the extra beer and the salsa used.

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I don't have a pressure cooker, so I make this on the stovetop. It is easy to make, has a great flavor with the adobo sauce, and is acceptable as chili for my boyfriend who like most Texans says that chili does not have beans in it. I like to use Shinerbock beer, and double the adobo sauce.

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I usually get home late after work and therefore don't have much time for cooking. I've found that this recipe works equally well in the crock-pot, especially when you let it cook 10 hours overnight and stash it in the fridge in the morning. The flavor is much better when reheated after sitting in the fridge, and it's easy to peel off the fat when it's chilled. When I'm lazy I'll skip browning the meat, but I've found that I have to reduce the beer by half when I do that since browning removes a lot of moisture from the meat.

I've also found that the recipe can be a bit salty due to the chips. To cut down on the salt and fat, I substitute 1/4 cup of stone-ground cornmeal and 1.5 tsp of salt for the chips. It works pretty well and produces a somewhat smoother texture.

The recipe makes great leftovers, and can be stretched quite a bit when served with cheese over white rice or tortilla chips.

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I make this all the time, now. In fact, it's the reason I purchased a new pressure cooker. My wife thinks it's very hot, so I might have to try a milder salsa, as per some suggestions below. I've never made it with anything other than a Budweiser, but may experiment with others. I'd love to try a good, dark porter. And Alton - you've strayed from your own ways! For those of you still counting out chips for this recipe, use 80g.

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We do not own a pressure cooker so we simply cook for 8 hours on low in a slow cooker.

We found that there were 2 issues if you make this as it is shown in the recipe. It is simply too thick and meaty. My wife doesn't like that much meat so we kept the 3 lbs, but doubled the salsa, paste, chipotles and spices. Also, we didn't use anywhere near the number of chips shown. The first time we made this, we used half the amount of chips and it was WAY too salty. The next time, I simply bought some white corn tortillas, cut them, and dried them in the oven. This took the saltiness of bagged chips out and it was much better.

I also add a pinch of cinnamon to the recipe. The secret to this chili is using AB's chili powder, good salsa and a good beer. We have standardized on Boulevard Pale Ale.