SERVES 6 to 8
TOTAL TIME: 45 minutes (plus time to pressurize and depressurize pot)
Look for boneless short ribs that are well marbled and measure about 2 inches wide and 1 inch thick. This is a fairly spicy chili; to make it less spicy, reduce the amount of chipotle and chili powder. Serve with classic chili accompaniments, such as lime wedges, minced fresh cilantro, sliced scallions, minced onion, diced avocado, shredded cheese, and sour cream. Do not omit the soy sauce in this recipe—it adds a meaty depth of flavor; you can substitute low-sodium soy sauce if desired.
|
6 |
(6-inch) corn tortillas, chopped coarse |
|
1 |
tablespoon vegetable oil |
|
3 |
tablespoons chili powder |
|
2 |
tablespoons ground cumin |
|
2½ |
cups low-sodium chicken broth |
|
1 |
(28-ounce) can crushed tomatoes |
|
1 |
onion, chopped medium |
|
5 |
garlic cloves, minced |
|
2 |
tablespoons soy sauce |
|
4 |
teaspoons minced canned chipotle chile in adobo sauce |
|
5 |
pounds boneless beef short ribs, trimmed and cut into 1-inch chunks |
|
3 |
(15.5-ounce) cans red kidney beans, rinsed |
1. Pulse tortilla pieces in food processor to fine crumbs, about 30 seconds.
2. Cook oil, chili powder, and cumin in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in broth, scraping up any browned bits. Stir in tomatoes, onion, garlic, soy sauce, chipotle, and beef, then sprinkle tortilla crumbs over top.
3. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 25 minutes, adjusting heat as needed to maintain high pressure.
4. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Stir in beans and let heat through. Remove fat from surface of sauce using large spoon before serving.