Chili
Total: 50 min
Prep: 15 min
Cook: 35 min
Yield: 4 servings
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 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
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
Place the meat in a large bowl, toss with peanut oil and salt, and set aside. Heat a 6-quart pressure cooker over high heat. Brown the meat in 3 or 4 batches, about 2 minutes per batch, then transfer to a clean bowl.
Deglaze the pot with beer, scraping up the browned bits. Return the meat to the cooker and add salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and cumin. Stir well, lock the lid, and cook on low heat (maintaining a weak whistle) for 25 minutes. Release steam carefully and serve.
Prep: 15 min
Cook: 35 min
Yield: 4 servings
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 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
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
Place the meat in a large bowl, toss with peanut oil and salt, and set aside. Heat a 6-quart pressure cooker over high heat. Brown the meat in 3 or 4 batches, about 2 minutes per batch, then transfer to a clean bowl.
Deglaze the pot with beer, scraping up the browned bits. Return the meat to the cooker and add salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and cumin. Stir well, lock the lid, and cook on low heat (maintaining a weak whistle) for 25 minutes. Release steam carefully and serve.