PRESSURE COOKER CHILI

PRESSURE COOKER CHILI

3 lbs. stew meat (beef, pork and or lamb)
2 tsp. peanut oil
1-1/2 tsp. kosher salt
1 (12-oz.) bottle of beer, ale is better
1 (16-oz.) container salsa
30 tortilla chips
2 chipotle chiles in adobo, chopped
1 Tbsp. adobo sauce (from the chipotle peppers in the adobo)
1 Tbsp. tomato paste
1 Tbsp. chili powder
1 tsp. ground cumin

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

Heat a 6-qt. heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3-4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean bowl.

Once all 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, chile powder, and ground cumin and stir to combine. Lock the lid in place according to manufacture instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very low whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam