Sunday, January 27, 2013

Pressure Cooker Rustic Chili


My plate, his was bigger:)  Served with beef-infused rice and honey-oat bread.
Certain things have to be avoided in my RL house when I cook...  tree nuts, large amounts of dairy, and dried beans.  The man will NOT touch dried beans.  This means no black-eyed peas, no bean soups......and no "traditional" American chili.:(
So when he asked me about chili the other day, I quirked an eyebrow at him and went, "Umm, you do know that normally there are beans in it.  Most of the time, without beans, it just doesn't feel right to me. Too close to almost a  stew than a chili."  So, we did some research, and found this recipe on AllRecipes.com, and decided to change it.. just a little.  Because I am a brat like that;).
I changed the vegetable oil to a bit of olive oil, used regular chili powder instead of ancho chili powder because I couldn't find THAT in my store.  And who the heck uses only 3 garlic cloves in chili????  I always read that and add 2 more. And, I used beef broth instead of water. 
LOL!!!
Everything else I left the same.  I am going to leave the directions as they are, though... because some might prefer the veggie oil and less garlic;)

Serves 6 people, according to the recipe.  They haven't seen my man when he likes a recipe....alot.  LOL
INGREDIENTS:
1 tablespoon vegetable oil
2 1/2 pounds beef chuck, cut into 1-inch
cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, chopped
2 tablespoons ancho chile powder
2 teaspoons Spanish paprika
1 teaspoon ground cumin

1/2 teaspoon ground black pepper
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 (10 ounce) can diced tomatoes with
green chile peppers
1 1/4 cups water
1/8 cup ground corn chips (optional)
1/8 cup chopped fresh cilantro
1/8 cup chopped green onions


DIRECTIONS:
1.Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
2.Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
3.Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
4.Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

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