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Monday, August 22

Pressure cooker beef chili

Oil, canola
1 tablespoon
Beef chuck, cut into 1-inch cubes
2 pounds
Salt

Pepper, freshly ground
½ teaspoon +
Onion, diced
1 large
Garlic, chopped
7 cloves
Ancho chile powder
2 tablespoons
Spanish paprika
2 teaspoons
Cumin, ground
½ teaspoon
Chipotle chile powder
½ teaspoon
Cayenne
¼ teaspoon
Oregano, dried
½ teaspoon
Tomatoes with chipotle chiles, diced
10 ounces
Beer, stout
1 ½ cups
Corn chips, ground
¼ cup
Cilantro, chopped
1/8 cup
Green onions, chopped
1/8 cup
Cheddar, grated

Sour cream

  1. Set the pressure cooker to Sauté and adjust heat to High, and heat 1-tablespoon oil. 
  2. Generously season the beef with salt and pepper, then brown on all sides, about 10 minutes; transfer to a plate and set aside. 
  3. Adjust the heat to Low, and stir in the onion and garlic, and cook until soft, about 6 minutes. 
  4. Stir in the ancho chile, paprika, cumin, pepper, chipotle chile, and oregano; cook until fragrant, about 2 minutes. 
  5. Add the tomatoes, beef, and beer; stir to combine. 
  6. Lock the lid of your pressure cooker. 
  7. Set the pressure cooker to Chili, if available, and cook for 15 minutes. 
  8. Let the pressure release naturally, allowing the chili to rest for 10 minutes. 
  9. Set the pressure cooker to Sauté and adjust the heat to High
  10. Stir in the corn chips, bring to a boil, and cook for 5 minutes. 
  11. Garnish with cilantro, green onions, cheese, and sour cream; serve with remaining corn chips.

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