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On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young >
wrote:
<SNIP>
>> Alton Brown's show is almost always informative and enjoyable. ATK
>> usually irritates me, though. Probably something to do with their
>> chili show, I must confess.
>
>Heh. I thought of you this morning when alton made a bowl of red.
>Wondered what you would have thought about it.
>
>nancy

I thought the Good eats Chili show itself was great, but I still
shudder at that chili recipe. I can overlook the pressure cooker, but
"New York" hot sauce and corn chips? That just puts a bur under my
Texas saddle.

Good Eats Pressure Cooker Chili

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 (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin


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.