Alton Brown Chili

Ingredients

Chili:

• 3 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 3/4 teaspoons salt
• 1 (12-ounce) bottle medium ale
• 16 ounces salsa
• 30 tortilla chips, crushed
• 2 chipotle peppers canned in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin

Toppings (optional):

cheddar or Monterey jack cheese, shredded tortilla chips avocado, cut into cubes cilantro, chopped

Instructions

1. Dry beef cubes (3 pounds) with paper towels. In a large mixing bowl, toss the beef cubes with the vegetable oil (2 tablespoons) and salt 91 3/4 teaspoons); set aside.
2. Turn the 6.5-quart Instant pot onto saute function. When the display reads “hot”, add the beef in 3 batches and brown on all sides. Remove browned beef to a bowl and continue with the remaining beef.¹
3. Stir the beer (1 bottle) into the Instant pot and scrape up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).²
4. Add the browned beef back to the instant pot along with salsa (16 ounces), tortilla chips (30), chipotle peppers (2), adobo sauce (1 tablespoon), tomato paste (1 tablespoon), chili powder (1 tablespoon), and ground cumin (1 teaspoon) and stir to combine.
5. Place the lid on and set the “steam release” knob to “sealing”. Press the “Manual” button and set to pressure cook on low for 25 minutes. Then turn the steam knob to venting to release the remaining pressure.
6. After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.

Footnotes