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Pressure Cooker Chili: Reloaded
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Photo by Lynne Calamia
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- 2 pounds beef stew meat
- 1 pound lamb stew meat
- 2 teaspoons kosher salt
- 2 tablespoons good-quality chili powder (not grocery store stuff)
- 1 teaspoon ground cumin
- 28 ounces canned fire-roasted tomatoes, undrained
- 3 ounces tortilla chips
- 3 whole canned chipotle chiles, roughly chopped
- 1 teaspoon adobo sauce from the can
- 1 tablespoon dried chopped garlic (not powder)
- 1 tablespoon dried onion flakes (not powder)
- 1 teaspoon dried rubbed sage
- 2 teaspoons dried Mexican oregano
- 1 or 2 dashes liquid smoke (I use Lazy Kettle brand)
- 1 12-ounce bottle lager beer
- 2 tablespoons peanut oil
Specialized Hardware
6-quart pressure cooker
Potato masher
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Procedure
- Half an hour before cooking, toss the meat in a large bowl with the salt, chili powder, and cumin.
- When ready to cook, put the tomatoes, chips, chiles, adobo sauce, garlic and onion flakes, sage, oregano, liquid smoke and half of the beer in the pressure cooker pot and bring to a simmer over medium heat.
- Meanwhile, park a 12-inch cast iron skillet over high heat for 5 minutes. Toss the meat with the oil.
- When the pan is hot, brown the meat in two batches until deeply browned on all sides, about 7 minutes per batch, transferring each batch to the pressure cooker as it's finished.
- When all the meat has been seared and moved to the pressure cooker, deglaze the skillet with the remaining beer. Scrape the pan to thoroughly release any solids. Add to the pressure cooker and stir to combine.
- Lid up and bring the cooker up to pressure over high heat, according to your cooker's manufacturer's instructions, as models can differ quite a bit. When the cooker starts to whistle, back the heat down to low to maintain pressure.
- Cook for 40 minutes, then kill the heat and allow the pressure to release naturally, about 5 minutes. Carefully open the cooker and mash things up with the potato masher, or simply stir with a big spoon if you like things a little chunkier.Serve with some fresh parsley or cilantro and a dollop of sour cream.
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