Alton Brown's Pressurized Chili

NEW YORK, June 4, 2002

3 lbs assorted stew meat (ideally 2 parts beef chuck to 1 part lamb)
2 tsp peanut oil
Kosher salt
1 can of beer (any style will do, but he prefers medium ales)
1 Tbls tomato paste
1 Tbls chili powder
3 big handfuls yellow corn chips
1.5 cup hot salsa
1 tsp ground cumin
2 chipoltle peppers (canned in adobo sauce) chopped
2 Tbls adobo sauce (see above)

Colander Pressure cooker in the 6-8 quart range
Mixing bowl
Wooden spoon or spatula for scraping bottom of cooker pot
Tongs for meat management


bulletToss the stew meat with peanut oil and season liberally with salt. Set aside
bulletHeat cooker pot over medium high heat then sear the meat in batches.
As each batch is browned, remove to a colander set over mixing bowl.
bulletWhen all the meat is seared, deglaze the pan with the beer (just enough to cover the bottom of the pan by a quarter inch) and any meat juices that may have accumulated in the mixing bowl.
bulletAdd everything to the cooker pot, lock the lid in place according to the manufacturers instructions and place over high heat.
bulletWhen steam starts to hiss out of the cooker, reduce the heat to medium low (just enough to maintain a weak whistle).
bulletCook 20 minutes then remove from heat and allow pressure to abate on its own, or cook 25 minutes, then carefully dump the pressure via the steam release.
bulletServe with any of the following:
Chopped red onion
Chopped sweet pickles
Tube pasta (penne, rigatoni)
Grated or crumbled cheese (queso fresco's my favorite)
Sour cream (fat will put out the fire)
Chopped cilantro