| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
- Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the 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 ground 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 644 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 78 g |
| Cholesterol | 214 mg |
| Sodium | 1679 mg |
Reviews
Best chili ever! A bit spicy for some folks.
This was a huge hit with the fam. Definitely added to our go to recipe collection
Easy and really flavorful! I added mixed beans and served over rice. Definitely a keeper!
Do yourself a favor and go look up AB’s update on his website…10/5 stars and makes this recipe taste bland!
Best chili recipe I have ever made
I used my Yedi ( Instantpot competitor) and waited until the pressure cook was done before adding the crushed chips. Very good. I have been making this recipe as a stovetop dish for many years and this method was as good, faster and easier to clean up.
Not gonna work in an Instapot. OTW thumbs up.
In last step, instapot just said “burn” for the entire 25 mins. That’s not comforting for a novice cook. And I broke my tablespoon into 3 pieces trying to get the tomato paste out of it. There was no warning about that issue in recipe.
Don’t add chips until after pressure cooking if you are using an instant pot. If recommend adding them after and letting them cook down into it using the keep warm or slow cook features.
This also turns it great as a slow cook recipe.
Easy prep and very tasty!