Alton Brown's Pressurized Chili
NEW YORK, June 4, 2002
Software:
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)
Hardware:
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
Application:
 | Toss the stew meat with peanut oil and season liberally with
salt. Set aside
| Heat 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.
| When 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.
| Add everything to the cooker pot, lock the lid in place
according to the manufacturers instructions and place over high
heat.
| When steam starts to hiss out of the cooker, reduce the heat
to medium low (just enough to maintain a weak whistle).
| Cook 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.
| Serve 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 |
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