Recipe by StreetChef
From Alton Brown. This is the first dish I made in my pressure cooker. It couldn't have been easier.
Top Review by Buffalo John
I made this recipe for the first time yesterday. I was surprised by the use of stew meat and the deletion of beans. I followed the recipe word for word and took the review of "cheify" into account from 11/08. I must admit I found the chili on the blander side but very good. I like my chili spicier. I added additional chili powder and salt after cooking to bring it to life and thought it was fairly good. My guests raved about it and there wasn't more than a cup or two left over. Frankly, I was on the fence about making it again. I ate the left overs for lunch today and it blew my sock off. It was SO MUCH BETTER the 2nd day. I might have given this recipe only 3 stars but todays results were close to a 5, thus a 4 overall . So, with the exception of the increase in spices I would suggest not serving immediately as the recipe recommends. I would make this recipe the day before and let it sit overnight in the fridge. Heat it up the next day on the stove or microwave. The flavors will be so much more intense and harmonious you will not regret it. It will also be way thicker and much more chili like unlike the more stew like original consistency. I ate (and served) it with the left over tortilla chips, another new twist for me a chili and rice guy. I still missed the red kidney beans. Maybe I'll add them after cooking next time.
- 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
- 1 teaspoon ground cumin
Directions See How It's Made
- 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.