Friday, March 19, 2010

Robert's entry into the Chili Cookoff

UPDATE: turns out the chili wasn't as hot as either of us thought, and remember, I didn't taste it. Turns out that Robert had had hot sauce put on his chipotle tacos just before making the chili and now he says it was the hot sauce still stinging his tongue that made him think the chili was hotter than it was. Nor was there a drop left in the crock pot to bring home. But we all had a super time at the cookoff. CONTINUE ON......

Robert is still chuckling over how HOT his chili turned out this year. I don't like chili at all but I could tell from the smell while it pressure cooked that it was gonna be hotter than blue blazes. Plus, I gave Robert the new long-handled spatula that Grant gave me and now it's stained, or has the 'hot' burned into it. Plus, Teri and I were giggling over names we could apply to various hot versions. Then I suggested for table decorations there ought to be rolls of TP. Now I KNOW there oughta be! Robert says we need to provide ice cream for the antidote. Here is Robert progressing through the recipe.

What did I get out of this? A brand new Fagor RapidExpress Pressure Cooker..."the Single Most Important Piece of Cookware You'll Ever Own!"

Pressure Cooker Chili...Robert's offering for 2010 Chili Cookoff...Thanx Alton Brown.

3 pounds
stew meat...beef, pork, lamb...any combination
2 teaspoons
peanut oil
1-1/2 teaspoons
kosher salt
12 ounces
ginger ale
16 ounces
hot salsa
tortilla chips
chipotle peppers canned in adobo sauce, chopped
1 Tbs
adobo sauce (from the chipotle peppers in adobo sauce)
1 tbs
Tomato sauce
1 Tbs
chili powder
1 teaspoon
ground cumin

Here is Robert cubing the pork. The beef is completed.
He prefers onion and this recipe didn't call for some so he's adding.

1 Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

2 Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
3 Once all of the meat is browned, add the ginger ale to the cooker to deglaze the pot.

4 Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.
5 Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

McDonald's here I come!


Jocelyn Christensen said...


Lin Floyd said...

I like chili but not hot chili. Recipe sounds delicious except for hot stuff. Robert looks so happy.

Max and Deborah said...

It smelled really good. I love chili, but not hot chili.

marissa said...

Dad does look so happy. But then again, he's a pretty happy guy. Was the chili tasty in spite of the not-as-spicy-as-expectedness?

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