Toss together in a large mixing bowl:
Heat a six quart pressure cooker over high heat. Brown meat on all sides in small batches, roughly two minutes per batch. Set aside. Add:
Cook until slightly tender, about five minutes. Set aside. Deglaze pot with:
Stir. Clamp lid. When the steam begins to hiss out of the cooker, reduce heat to low but enough to maintain a weak whistle. Cook twenty five minutes. Use a potato masher to break up the bits of meat.
Recipe adapted from I'm Just Here for the Food, p177
recipe/pressure cooker chili.txt · Last modified: August 19, 2010 (external edit)