PRESSURE COOKER CHILI 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.

PRESSURE COOKER CLASSIC BEEF CHILI RECIPE - NYT COOKING



Pressure Cooker Classic Beef Chili Recipe - NYT Cooking image

Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne – or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 pound ground beef
2 teaspoons kosher salt, more as needed
1 large onion, diced
1 green bell pepper, seeded and diced
1 jalapeño, seeded or not, diced
4 cloves garlic, finely grated or minced
2 tablespoons chili powder
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 (13.5-ounce) can diced tomatoes
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
1/3 cup chopped cilantro leaves and tender stems
Fresh lime juice, to taste
Sour cream, for serving
Cubed avocado, for serving (optional)
Pickled jalapeño, for serving (optional)

Steps:

  • Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
  • Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
  • Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
  • Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.

Nutrition Facts : @context http//schema.org, Calories 390, UnsaturatedFatContent 12 grams, CarbohydrateContent 29 grams, FatContent 21 grams, FiberContent 9 grams, ProteinContent 22 grams, SaturatedFatContent 7 grams, SodiumContent 793 milligrams, SugarContent 6 grams, TransFatContent 1 gram

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