Recipe: Pressure Cooker Chili (using stew meat) (Alton Brown)

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

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

Bring a 6-quart heavy-bottomed pressure cooker to high heat. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes a batch. Place the browned meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot.

Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder and cumin, and stir to combine.

Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

Source: Alton Brown, Food Network