Pressure Cooker Chili: Reloaded

Name: Pressure Cooker Chili: Reloaded
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: American
Ingredients: 2 lb Beef Stew Meat (2 pounds beef stew meat); 1 lb Lamb Stew Meat (1 pound lamb stew meat); 2 tsp Kosher Salt (2 teaspoons kosher salt); 2 tbsp Chili Powder (2 tablespoons good-quality chili powder (not grocery store stuff)); 1 tsp Cumin Powder (1 teaspoon ground cumin); 28 oz Fire Roasted Tomato (28 ounces canned fire-roasted tomatoes, undrained); 3 oz Salted Nacho Chips (3 ounces tortilla chips); 3 pieces Chipotle Pepper (3 whole canned chipotle chiles, roughly chopped); 1 tsp Adobo Sauce (1 teaspoon adobo sauce from the can); 1 tbsp Granulated Garlic (1 tablespoon dried chopped garlic (not powder)); 1 tbsp Dried Onion Flakes (1 tablespoon dried onion flakes (not powder)); 1 tsp Dried Sage (1 teaspoon dried rubbed sage); 2 tsp Dried Mexican Oregano (2 teaspoons dried Mexican oregano); 1 dash Hickory Liquid Smoke (1 or 2 dashes liquid smoke (I use Lazy Kettle brand) — up to 2); 12 fl oz Lager Beer (1 12-ounce bottle lager beer); 2 tbsp Peanut Oil (2 tablespoons peanut oil)

A hearty, smoky chili made with beef and lamb stew meat, fire-roasted tomatoes, chipotle chiles, and lager beer, cooked quickly in a pressure cooker.

60 minAmerican

Servings4

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Gluten Free
Halal

Ingredients

For 4 servings

Beef Stew Meat2 lb · 2 pounds beef stew meat
Lamb Stew Meat1 lb · 1 pound lamb stew meat
Kosher Salt2 tsp · 2 teaspoons kosher salt
Chili Powder2 tbsp · 2 tablespoons good-quality chili powder (not grocery store stuff)
Cumin Powder1 tsp · 1 teaspoon ground cumin
Fire Roasted Tomato28 oz · 28 ounces canned fire-roasted tomatoes, undrained
Salted Nacho Chips3 oz · 3 ounces tortilla chips
Chipotle Pepper3 pieces · 3 whole canned chipotle chiles, roughly chopped
Adobo Sauce1 tsp · 1 teaspoon adobo sauce from the can
Granulated Garlic1 tbsp · 1 tablespoon dried chopped garlic (not powder)
Dried Onion Flakes1 tbsp · 1 tablespoon dried onion flakes (not powder)
Dried Sage1 tsp · 1 teaspoon dried rubbed sage
Dried Mexican Oregano2 tsp · 2 teaspoons dried Mexican oregano
Hickory Liquid Smoke1 dash · 1 or 2 dashes liquid smoke (I use Lazy Kettle brand) — up to 2
Lager Beer12 fl oz · 1 12-ounce bottle lager beer
Peanut Oil2 tbsp · 2 tablespoons peanut oil

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Steps

1Half an hour before cooking, toss the meat in a large bowl with the salt, chili powder, and cumin.
2When 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.
3Meanwhile, park a 12-inch cast iron skillet over high heat for 5 minutes. Toss the meat with the oil.
4When 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.
5When 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.
6Lid 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.
7Cook 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.