CHILI WITH BEER RECIPE RECIPES

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PRESSURE COOKER CHILI RECIPE | ALTON BROWN | FOOD NETWORK



Pressure Cooker Chili Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

DRAGON'S BREATH CHILI RECIPE | GUY FIERI | FOOD NETWORK



Dragon's Breath Chili Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 2 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 10 to 15 servings

Number Of Ingredients 34

3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
2 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
Double-Fried French Fries, for serving, recipe follows
Saltine crackers, for garnish
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Four 4- to 5-inch-long russet potatoes
8 cups canola oil
1 tablespoon fine grain sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
  • Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
  • Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
  • Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
  • Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
  • Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
  • Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
  • Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.

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PRESSURE COOKER CHILI RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 50 minutes
Category main-dish
  • 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.
See details


DRAGON'S BREATH CHILI RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 25 minutes
Category main-dish
  • Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.
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