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A Bowl of Red (chili) in a pressure cooker

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wingnut
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A Bowl of Red (chili) in a pressure cooker

Post by wingnut » Sat Mar 16, 2019 11:08 am

Do Not Use an Aluminum Cooker.

2 ½-3 pounds of lean red meat
½ pound bacon
½ teaspoon salt
1 (12-ounce) bottle/can of beer, preferably a medium ale or lager
16-ounces red salsa (mild, medium or hot depending on your desired taste, fresh is best)
2 chipotle peppers canned in adobo sauce
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 medium size fresh Roma tomato, seeded, diced
2 tablespoons chili powder
1 teaspoon ground cumin
2 (14oz) can of beef broth
1 beef bouillon cube
½ oz. (1/2 square) semi-sweet chocolate (optional)
½ teaspoon ground cayenne pepper (optional)
1 tablespoon Chipotle Tabasco Sauce (optional)
1 (27 oz) can kidney or pinto beans, rinsed, drained (very optional)
3 tablespoons masa harina (corn flour) or 5-6 corn chips, crushed
5 tablespoons water

Cube meat (3/4-1 inch cubes, trim fat), place in large mixing bowl, sprinkle on the salt, stir, set aside. Fry, bake or microwave the bacon until crispy. Place bacon on a cookie sheet to cool. Pour off and save the bacon grease. In a blender, add the beer, salsa, chipotle peppers, adobo sauce, tomato, tomato paste, ground cumin and 1 1/2 tablespoons of chili powder. Crumble the bacon and add to the blender. Puree to combine, set aside.

In a fry pan, brown the meat in 2-4 batches in some bacon grease. Place the browned meat in the pressure cooker. De-glaze the pan between each batch with 3-4 oz of beef broth and pour the liquid into the cooker. Pour any remaining broth into the cooker.

Add the puree to the cooker. On medium-high heat, bring the chili to a boil, stirring often. Lock the lid in place according to the manufacturer's instructions. When steam begins to hiss out of the cooker (15 psi), reduce the heat to medium-low, just enough to maintain a weak shake. Cook at 15 psi for 15 minutes. Remove the cooker from the heat and let cool ON ITS OWN until the pressure is zero. Open and remove the lid. On medium-high heat, bring the chili to a fast boil. Add the remaining chili powder, bouillon cube, chocolate, cayenne, Tabasco and beans to the chili, stir. Make a thin paste with the masa/chips and water, no lumps. Slowly stir in the masa/chip paste. Reduce the heat to a simmer for an additional 20-40 minutes for texture, stir often. Adjust seasonings (salt, cayenne) and stir. Serves 4-5.
1 x
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