Pressure Cooker Chili

A deeply flavored chunky beef chili made fast under pressure, thickened with corn tortillas.

Ingredients

• 3 pounds stew beef or chuck, cut into 1/2-inch cubes
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 1 (12-ounce) bottle dark beer
• 1 1/2 cups beef broth
• 2 chipotle chiles in adobo, chopped
• 1 tablespoon tomato paste
• 1 tablespoon ground cumin, toasted
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 3 corn tortillas, torn into pieces
• 1 tablespoon apple cider vinegar

Directions

Season the beef with the salt.

1. Heat the oil in the pressure cooker (saute mode) and brown the beef in batches.
2. Return all the beef and add the beer, beef broth, chipotles, tomato paste, cumin, chili powder, and oregano.
3. Stir in the torn tortillas, which will dissolve and thicken the chili.
4. Lock the lid and cook at high pressure for 35 minutes, then allow a natural release.
5. Stir in the cider vinegar, taste, and adjust the seasoning.
6. Serve with your favorite chili toppings.

Notes

Alton Brown’s pressure cooker chili; corn tortillas dissolve to thicken it and add corn flavor.