Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Bowl of red in an hour

I saw this on "Good Eats" on the Food Channel, tried it and liked it. Its some powerful stuff especially if you use "hot" salsa! <img src="/ubbthreads/images/graemlins/blush.gif" alt="" /> I thought I'd share.

Kirt



Pressure Cooker Chili

(Bowl of Red in an hour)



3 pounds stew meat (beef, pork, and/or lamb) or chuck roast

2 teaspoons peanut oil

1 teaspoon kosher salt

1 (12-ounce) bottle of beer, preferably a medium ale (lager will work also)

1 (16-ounce) container salsa (Pace works fine, mild or hot depending on your desired taste)

30 tortilla chips (3 handfuls, crushed a little by hand))

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 (see below to make your own)

1 teaspoon ground cumin



Cube meat and place 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, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Add tortilla chips (do not stir). 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 (or cool the pot with cold running water). Serve immediately.



AB�s chili powder



3 ancho chiles, stemmed, seeded and sliced

3 cascabel chiles, stemmed, seeded and sliced

3 dried arbol chiles, stemmed, seeded and sliced

2 tablespoons whole cumin seeds

2 tablespoons garlic powder

1 tablespoon dried oregano

1 teaspoon smoked paprika



Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.



Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

Bend, I love that show, although all the chilli with an i stuff was a bit silly.

Yes, that episode was a bit over the top. And, I was a bit concerned about how the chili (one "L" and an "i") would taste with all the pre-made somewhat odd ingrediants but after fixin' up a pot, it is well worth the effort (or lack thereof). The meat is very tender with flavor throughout and the sauce is creamy with no bits in it at all. Outstanding in my opinion.

Kirt

I just can't bring myself to make chille (with an e) with out chilli (e or i I forget) beans.

Heck, If you are making it nobody says you can't make it the way you like it. Add an extra 1/2 cup of water and a cup of dried kidney beans*. The pressure cooker will cook them up along with everything else in 25 minutes. Or, add a can of beans (rinsed) at the end, stick it in the oven for 20 minutes at 300 degrees. Its your chilli, fix it your way! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Kirt



* To ensure the beans get done - boil them for a minute and then let them set for an hour to puff up. Then add them with all the other stuff.

You got me thinking about it so I went ahead and made a pot <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> I even used three beans, kidney, great northern and pinto. Crock potted it for 4 1/2 hours. Yummy.
Gee wiz lets talk about something else good, I'm off tommrow so there's pleanty of prep time!

Try the pressure cooker! The point being, it will save you at least 3 1/2 hours. Compare the two and let us know which one knocked your socks off (I mean you liked best).

BTW, I'll be making another batch up soon for freezing to take it elk hunting in Nov.
Kirt

Bend, I sure will, I'm up for new tastes anytime. There is something "homey" about cooking in the crock pot all day. The whole house smells of cumin and chili pepper, yummy.

A Bowl of Red in about an Hour and a Half.

This is an improved recipe from Alton Brown�s show GOOD EATS. It has won two informal chili cook-offs in the last year. It has also gotten a thumbs up from some Campfire members at elk camp. It has been refined many times from the recipe above. In either, you must use a pressure cooker with a thick/heavy bottom, not a thin bottomed Presto.

3 pounds of beef chuck roast or venison roast (leave some fat on it)
2 teaspoons peanut oil
3 teaspoons of bacon grease (optional)
1 teaspoon kosher salt
1 (12-ounce) bottle/can of beer, preferably a medium ale (lager/pilsner will work also)
1 (14oz) can low fat, low sodium beef broth
1 (16-ounce) container salsa (non-chunky mild, medium or hot depending on your desired taste, Pace picante works great.)
1/3 cup of masa
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 (I like Alton Brown�s)
1 teaspoon ground cumin

Cube meat (about 1 inch cubes) and place in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a frying pan over med-high heat until hot. Add the meat in 3 or 4 batches with some bacon grease and brown on all sides. Put the browned meat in the pressure cooker. De-glaze the fry pan between each batch with 3-4 oz of beef broth and pour into the cooker. When all the meat is browned, add the beer, salsa, chipotle peppers, adobo sauce, tomato paste, ground cumin and 1 tablespoon of chili powder, stir to combine. On high heat, bring to a slow boil, stir often. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker (15 psi), reduce the heat to low, just enough to maintain a weak whistle. Cook for 15 minutes. Remove from the heat and let cool until the pressure is zero. Open lid and spoon/drain/separate the fat off the top of the chili sauce and save 1/3 cup (add some veggie oil or butter if you don�t have enough). Remove the meat and place it in a clean bowl, let cool. Fast boil the sauce to reduce for 10 minutes. During this time, make a rue with the saved fat, � tablespoon of chili powder and masa. When the sauce has reduced for 10 minutes, add the rue, stir, wait 1 minute then add the meat. Turn the heat off, stir again and let the chili set for 5 minutes. Serves 4.

Option, a can of beans (rinsed) can be added at the start of the second sauce boil. However, it will no longer be Texas Red chili.

AB�s chili powder

3 ancho chilies (dry), stemmed, seeded and sliced
3 cascabel chilies (dry), stemmed, seeded and sliced
3 dried arbol chilies, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika

Place all of the chilies and the cumin into a medium nonstick saut� pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chilies and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.