Pressure Cooker Chili

Serves 4-6

2 Tablespoons canola or vegetable oil, divided
1.5 lbs. beef stew meat, cubed
1 large sweet onion (about 1lb), diced
4 carrots, diced (2 cups)
1 head of garlic, minced (7 cloves)
7 jalapeños, diced (use less if you want a milder chili)
1 28oz can diced tomatoes
1 12oz bottle pale ale
2 cups mixed dried beans, soaked overnight
3 Tablespoons chili powder
1 teaspoon chipolte chili powder
2 cups beef broth
1 large bay leaf
Salt & Pepper to taste

Shredded Cheddar Cheese
Sour Cream
Chopped Chives

Special Equipment: 8 Quart Pressure Cooker


Place the pressure cooker pot over medium heat and add 1 Tablespoon of oil. When the oil is hot, add the beef cubes. Cook, stirring occasionally, until the beef is browned on all sides, 5-7 minutes. Transfer beef to a small bowl and set aside. Add remaining 1 Tablespoon of oil to the pot and sauté onion, carrots, garlic, and jalapeños until the vegetables are soft. Stir the diced tomatoes and pale ale into the pan, scraping the sides and bottom to deglaze any stuck bits. Next add the beans, beef broth, bay leaf and chili powder, stirring well until all ingredients are combined. Place the pressure cooker lid on top of the pot, locking it securely into place. Adjust heat to maintain a slow but steady stream of steam from the pressure valve. Cook for 25 minutes (starting time when steam begins to come out of the valve) at 15psi. After 25 minutes, turn off the heat, and release the steam according to the methods suggested by your pressure cooker manufacturer. When all of the steam is released and it is safe to open the lid, unlock the top and remove the lid. Stir the chili, and taste, adding salt and pepper as necessary. If there is excess liquid or if the beans are not quite cooked through, place the pot over medium heat and simmer for another 5-10 minutes.