Chili

Alton Brown/Adapted from pressure cooker
4
chili
3 pounds stew meat beef, pork, and/or lamb
2 teaspoons peanut oil
1½ teaspoons kosher salt
12 ounces beer preferably a medium ale
16 ounces salsa
30 tortilla chips
2 chipotle peppers canned in adobo, chopped
1 tablespoon adobo sauce from the chipotle peppers
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
  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 dutch oven 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. Cook the onions until translucent.
  4. Add the beer to deglaze the pot.
  5. Scrape the browned bits from the bottom of the pot. Add the meat back to the pot along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Cover and cook for 4 hours. Serve immediately.