One of the first things that most people will tell you about cooking in a pressure cooker is that it's fantastic for recipes where you really want all the flavors to mesh together. Things like stews, curries, and chili are all highly recommended for pressure cooking. Tonight, I decided to tackle chili. I'm a firm believer that chili isn't supposed to have beans in it, so I went looking for a recipe that would fit my definition. It didn't take long to find Alton Brown's pressure cooker chili recipe. Other than adding a little more salt at the end and adding a little garnish, I didn't mess with the recipe at all. This was another simple and delicious pressure cookier recipe (and it took me a little longer than usual to blog it because my 1 year old kept coming over to take more bites).
- 3 pounds stew meat (beef, pork, and/or lamb)
- 2 teaspoons peanut oil
- 1½ teaspoons kosher salt
- 1 (12-ounce) bottle of beer, preferably a medium ale
- 1 (16-ounce) container salsa
- 30 tortilla chips
- 2 chipotle peppers canned in adobo sauce, chopped
- 1 Tablespoon adobo sauce (from the chipotle peppers in adobo)
- 1 Tablespoon tomato paste
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- Shredded cheddar cheese
- Sour cream or fat-free Greek yogurt
- 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. Mix well and add salt to taste.
- Serve immediately, garnished with cheese and sour cream.
The only change I might make next time is adding a can of diced tomatoes.