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Pressure Cooker Chili

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

1

Place the meat in a large mixing bowl and toss with the peanut oil and

2

salt. Set aside.

3

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot.

4

Add the meat in 3 or 4 batches and brown on all sides, approximately 2

5

minutes per batch. Once each batch is browned, place the meat in a clean

6

large bowl.

7

Once all of the meat is browned, add the beer to the cooker to deglaze

8

the pot.

9

Scrape the browned bits from the bottom of the pot. Add the meat back to

10

the pressure cooker along with the salsa, tortilla chips, chipotle

11

peppers, adobo sauce, tomato paste, chili powder, and ground cumin and

12

stir to combine. Lock the lid in place according to the manufacturer's

13

instructions. When the steam begins to hiss out of the cooker, reduce

14

the heat to low, just enough to maintain a very weak whistle. Cook for

15

minutes. Remove from the heat and carefully release the steam. Serve

16

immediately.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (22.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1238.58

Calories From Fat (40%)

490.3

% Daily Value

Total Fat 55.71g

86%

Saturated Fat 8.54g

43%

Cholesterol 0mg

0%

Sodium 6587mg

274%

Potassium 1800.29mg

51%

Total Carbohydrates 176.77g

59%

Fiber 22.5g

90%

Sugar 18.94g

 

Protein 22.87g

46%