Prep 30 mins
Cook 45 mins
This recipe is similar to one by Alton Brown, but I like my chili with more ingredients
- 1360.77 g stew meat (beef, pork, and or or lamb)
- 9.85 ml peanut oil
- 4 stalk celery, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, roasted and chopped
- 7.39 ml kosher salt
- 340.19 g bottle beer, preferably a medium ale
- 453.59 g container salsa
- 30 tortilla chips
- 2 chipotle peppers, chopped
- 14.79 ml adobo sauce (from the chipotle peppers in adobo)
- 14.79 ml tomato paste
- 14.79 ml chili powder
- 4.92 ml ground cumin
- 226.79 g kidney beans, undrained
- Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
- Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
- Once all of the meat is browned, saute the onions, celery, and garlic with a little oil if needed. When softened add the beer to the cooker to deglaze the pot.
- Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Add the beans and simmer an additional 15 minutes.