Chunky Chipotle Chili (Pressure Cooker)

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This was my first recipe that I made in my pressure cooker. I live on the edge and actually prepared it for company hoping that it would turn out somewhat edible. Yeah, I like to live dangerously. ;) All I can say is that it received rave review from all three of my diners! It had quite a bit of heat, due to the chipotle en adobo, but I served it with a good dollop of sour cream and that really cooled the mouth while letting the chili flavors shine. In a short 45 minutes from beginning to end, I had deep, full flavor with super tender meat! This could easily be converted to a slow cooker recipe, as well.

Edited: I made this for my WLS Support Group Tasting Dinner and used beef chuck instead of pork.  It was just as phenomenal in flavor, and the meat was fall apart tender, but it was a bit stringy.  While an okay substitute, I would highly recommend pork over beef.
Ingredients
4 pounds pork loin, trimmed of fat and cut into 1-inch cubes
2 1/2 teaspoons kosher salt, divided use
3 slices thick bacon, cut into 1/2-inch pieces
1 large onion, diced
4 cloves garlic, minced
2 teaspoons pureed chipotle en adobo - I use about 2 tablespoons as I really like the heat and flavor it gives
1/4 cup ancho chili powder
2 tablespoons ground cumin
1 tablespoon coriander
1 tablespoon dried oregano
1 tablespoon unsweetened cocoa
2 tablespoons dark brown sugar
1 cup chicken stock or water
1 (28 ounce) can crushed tomatoes
4 (15 ounce) cans kidney beans, rinsed and drained
2 limes, juiced
Garnish
onion, small dice
sour cream or Greek yogurt
shredded cheddar cheese
limes, quartered
cilantro, chopped
Special Equipment
6 to 8 quart pressure cooker
 
Directions
1. Sprinkle the pork evenly with 2 teaspoons kosher salt. Render the bacon fat in the pressure cooker over medium-high heat and then cook the pork in three or four batches, depending on the size of your pressure cooker. Cook each batch for six minutes total, turning the pork halfway through the cooking time to brown it on two sides. Do not overcrowd the pork in the pan as you will just end up steaming the pork and not develop good color.  Remove the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
2. Reduce the heat to medium and add the onions and 1/2 tsp kosher salt to the pressure cooker. Saute the onions until softened, about 3 minutes, scraping occasionally to release the browned pork bits from the bottom of the pot. Add the garlic and chipotle en adobo and saute for one minute. Make a well in the middle of the onions and add the chili powder, cumin, coriander, oregano, cocoa and brown sugar. Cook for one minute, or until fragrant, then stir until combined with the onions.
3. Add the semi-cooked pork (and any juices that have collected) into the pressure cooker, then add the chicken stock, and stir to combine, scraping the bottom of the pot one more time. Add the tomatoes on top, but do not stir. Lock the lid on the pressure cooker, increase the heat to high, and bring the cooker up to pressure. (Check your pressure cooker manual for how to do this). Reduce the heat to maintain the pressure, and cook at high pressure for 15 minutes. Remove the pressure cooker from the heat, and let the pressure come down naturally, about 15 minutes. Quick release any remaining pressure at that point (again, check your manual for how to do this). Remove the lid, add the kidney beans, stir, and simmer for ten minutes to heat the beans through. Add the lime juice and stir, then taste the chili and adjust flavor with salt and pepper, if necessary.
4. Serve the chili straight up, or, I recommend serving it with diced onions, sour cream (or Greek yogurt), shredded cheese, a squirt of lime, and chopped cilantro.
5. Makes 10 servings.
 
Categories:
Dish   Main DishMain Ingredient   Pork
Style   One Dish MealsPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes




Dawn Knowlton

Member since Jan 2010

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