View single post by boojum
 Posted: Tue Aug 22nd, 2017 07:07 pm
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boojum



Joined: Tue Jun 7th, 2005
Location: San Jose, California USA
Posts: 10621
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Mana: 
 Pressurized Chili
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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