blake murphy wrote:
>
> On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young >

> >Heh. I thought of you this morning when alton made a bowl of red.
> >Wondered what you would have thought about it.

> briefly, what did he put in his bowl of red? any beans or tomatoes?

Okay, I'm positive this is it. Considering the salsa, I would say
tomatoes. Adding the tortillas instead of (i'm in trouble here)
masa? intrigued me. nancy


Home > Recipes

Pressure Cooker Chili Recipe courtesy Alton Brown, 2004

Show: Good Eats Episode: The Big Chili

Prep Time: 15 minutes
Cook Time: 35 minutes
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 (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.