Pressure Cooker Chili
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp canola or vegetable oil, divided
1.5 lbs beef stew meat, cubed
1 large sweet onion (about 1 lb), diced
4 carrots, diced (2 cups)
1 head of garlic, minced (7 cloves)
7 jalapenos, diced (use less for a milder chili)
1 (28 oz) can diced tomatoes
1 (12 oz) bottle pale ale
2 cups mixed dried beans, soaked overnight
3 Tbsp chili powder
1 tsp chipotle chili powder
2 cups beef broth
1 large bay leaf
Salt and pepper to taste
Toppings:Shredded cheddar cheese, sour cream, chopped chives
Special equipment: 8 quart pressure cooker
Instructions:
Place the pressure cooker pot over medium heat and add 1 Tablespoon of oil. When the oil is hot, add the beef cubes. Cook, stirring occasionally, until the beef is browned on all sides, 5-7 minutes. Transfer beef to a small bowl and set aside. Add remaining 1 Tablespoon of oil to the pot and sauté onion, carrots, garlic, and jalapeños until the vegetables are soft. Stir the diced tomatoes and pale ale into the pan, scraping the sides and bottom to deglaze any stuck bits. Next add the beans, beef broth, bay leaf and chili powder, stirring well until all ingredients are combined.
Place the pressure cooker lid on top of the pot, locking it securely into place. Adjust heat to maintain a slow but steady stream of steam from the pressure valve. Cook for 25 minutes (starting time when steam begins to come out of the valve) at 15psi. After 25 minutes, turn off the heat, and release the steam according to the methods suggested by your pressure cooker manufacturer. When all of the steam is released and it is safe to open the lid, unlock the top and remove the lid. Stir the chili, and taste, adding salt and pepper as necessary. If there is excess liquid or if the beans are not quite cooked through, place the pot over medium heat and simmer for another 5-10 minutes.
Serves 4-6. From phoo-d.com