Made some pressure cooker Chili today!
1.5 lbs pork shoulder (i buy a pork shoulder and just gut it into trimmed 1/4ths, about 1.5lbs ea.)
1.5 lbs beef chuck
1lbs dried red beans (i used half dark half reg)
1/4 cup Masa (corn flour, i've crushed up tortilla chips before, in a pinch)
2 cans rotel
2 diced chipotles (canned)
1 can (~16oz) chicken stock
1 good beer (in this case, New Belgium Trippel)
1 Tbsp chili chowder
1 tbsp tomato paste
1 tbsp chipotle adobo sauce
1 tsp cumin
In a hot pressure cooker (no lid) Brown all the meat (1 in. cubes) in batches with enough oil to keep the bottom from drying out. Salt each batch as it goes in, hold each batch in some reserve bowl.
When finished poor in the beer (sip some first, to let it feel loved) to deglaze all the beef/pork bits. scrub bottom to dislodge everything.
Dump everything back in the pressure cooker, lid up and cook for an hour (you can probably do less, but i had errands to run... don't leave pressure cookers unattended, unless your are a reckless professional like myself)
When you're done, stir for a minute or so with a big wooden spoon, this will release some of the bean's starches into the chili, thickening it, and breakup the pork into more of a pulled pork consistency. Season to taste (dried beans come out better if you salt after you're done)
I wish i had time for one more bowl of chili.
