Pressure Cooker Chili
2 lbs stew meat (I use local grass fed stew meat from Whole Foods)
2 tsp peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale (Red Seal Ale is a great one)
1 (16-ounce) container salsa (I use Pace Medium Picante Sauce)
50 tortilla chips (use thick, good quality ones, like Nana Cocina. We just throw in about 2 handfulls of chips, rather than counting them out)
2-3 chipotle peppers canned in adobo sauce, chopped
1 ½ tbl adobo sauce (from the chipotle peppers in adobo)
2 tbl tomato paste
1 tbl chili powder
1 ½ tsp cumin
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat pressure cooker on high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, about 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
Add the beer to the cooker to deglaze the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Add the meat back to the pressure cooker along with the rest of the ingredients, stir to combine.
Lock the lid in place according to the manufacturer's instruction. Cook at low pressure for 25 minutes. Carefully release the steam. Serve immediately.
Source: slightly adapted from Alton Brown