Recipe by sage, rosemary, and tyme
You don't have to make this recipe in a pressure cooker, brown meat as it say's, but just finish cooking it in a crock pot. Although the pressure cooker is nice for camping and cooking over the fire. Be careful, its very easy to make this chili way to hot. Also I found that blue corn tortilla chips are better for this recipe. Add chili beans if you like. Chili Powder: Difficulty: Easy Prep Time: 10 minutes Cook Time: 5 minutes Yield: approximately 3/4 cup Chili: Difficulty: Medium Prep Time: 15 minutes Cook Time: 35 minutes Yield: 4 servings
Top Review by Tiippo iippo
this was quite good chili will make again for sure. my chili powder got moist tho. i will add more cooking time next time that i make this coz my meat wasnt tender so tender as i like it.
- 3 ancho chilies, stemmed, seeded and sliced
- 3 cascabel chiles, stemmed, seeded and sliced
- 3 dried arbol chiles, stemmed, seeded and sliced
- 2 tablespoons whole cumin seeds
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 3 lbs stew meat (beef, pork, and or or lamb)
- 2 teaspoons peanut oil
- 1 1⁄2 teaspoons kosher salt
- 1 (12 ounce) bottle beer, preferably a medium ale
- 1 (16 ounce) container salsa
- 30 tortilla chips
- 2 chipotle chiles in adobo, chopped
- 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder (powder you just made)
- 1 teaspoon ground cumin
Directions See How It's Made
- Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
- Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
- 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, 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. Serve immediately.