2021 update to Alton Brown’s Texas Chili – Instant Pot Chapter

Alton Brown's Texas beef Chili with some variationsHere is a another subtle variation on Alton Brown’s classic – it is not vegetarian but you can easily take out the sirloin and pitch in some firm tofu (grilled in advance of course…) or beans.

Use a 6-quart stock Instant Pot minimum

2 pounds Sirloin tip or lesser grade of beef (any grade of ground beef or pork… or Tofu)
4 tablespoons Canola oil
1 1/2 teaspoons kosher salt
2 bottle of beer, medium pale ale (you can sub in 2 cups of beef or vegetable broth)
1-2 (16-ounce) container medium or hot salsa
60 tortilla chips (really! 60… not 59 or 61!)
(option) 1/2 cup chipotle peppers canned in adobo sauce, chopped
2 medium onions – chopped
1 Yellow pepper chopped
1 Red pepper chopped
1 small Zucchini chopped
1 large Pablano pepper chopped
2 Anaheim peppers chopped
1 chopped Habanero or Scotch bonnet peppers (be VERY, VERY careful with these peppers! There is a real risk of burning or blistering if your skin comes in direct contact with the seeds or chopped pepper flesh.)
2 tablespoon adobo sauce (from the chipotle peppers in adobo)
2 tablespoon tomato paste
2 tablespoon chili powder
2 teaspoon ground cumin

Heat your Instant pot on saute high and toss/brown meat with the Canola oil and salt/pepper in smallish batches. Add the meat in 6 to 8 batches and brown on all sides, approximately 2-3 minutes per batch. Once each batch is browned, place the meat in a clean large bowl or plate.

Once all of the meat is browned and set aside, add several tablespoons of beer or broth to deglaze the pot.

Depending on how dry your Instant pot is, add a tablespoon or two of your preferred canola oil.

Put in onions, yellow and red peppers, zucchini and carrots to brown for around 5 to 7 minutes.
Add Pablano and Anaheim chopped peppers – cooking an additional 5 minutes
Add Chipotle peppers and adobo sauce – stir in well.

Add bottled salsa (1 bottle at a time) and beer/broth gradually.
Add tomato paste and ground spices

Return meat to the mix.

Set Instant Pot to high pressure 20 minutes.

Depending upon how hot your Habanero, salsa and chilpotle chilis are will dictate how much of a sweat you will work up – add sour cream to serving for the more delicate among you! Be warned: Habanero chili’s are among the hottest chili peppers on the planet – they are easily hundreds if not thousands of times hotter than the lowly jalapeno pepper. Use extreme caution with these orange peppers. If you are not prepared to assume the risk, leave this pepper out.

Pressure cooked chili gets tamed quite substantially.

Serve with ice cold beer, corn chips and a cotton napkin for wiping your brow.

This batch would easily serve 12 to 16 hungry folks – I freeze the chili in plastic containers for frugal hot lunches!