OK, I’ll admit it right off the bat. I never understood the attraction of “The Game”. I don’t watch “The Game”, and just stand there with a blank expression on my face when someone asks me what I thought of “The Game”. And now I am led to believe that this coming weekend is not only “The Game”, but “The BIG Game”. Which means a week of people at work asking me who I “like” in “The BIG Game”, and once again I will offer my patented blank expression.
Although I may not understand the attraction of “The BIG Game”, I most definitely understand the attraction of drinking beer and eating tasty snacks. I have noticed over the past few days an increase in the number of views for my “Pressure Cooker Pulled Pork“, which leads me to believe that due to the Great Chicken Wing Drought of ’13, people are looking for alternatives to serve during “TBG”.
I have long delayed posting a chilli recipe, mainly because I am constantly tweaking my recipe, trying to come up with the perfect bowl of chili. Secondly, because many people have a very specific definition of what constitutes chili, and anything that I post is not going to fit into some people’s definition of proper chili.
But, “What the hey?”, I thought. If people are looking for chicken wing alternatives, at least I can broaden their choices a little bit, so I decided to call this particular version of my chili recipe “Game Day” Chili. Why did I call it “Game Day” chili? Why, just to jump on the bandwagon, of course!
I made this with no beans, for no other reason than that is how I like it. If you prefer beans, stir in a can or two of your favorite beans after pressure cooking and let it simmer for a few minutes. It won’t send me on a wild rampage up the nearest clock tower screaming “CHILI DOESN’T HAVE BEANS, DAMMIT!!!” To each his own, I say. I’m sure some will already give me flack for using ground meat instead of cubes, not to mention the inclusion of tomatoes. This recipe is a bit of an amalgamation of various styles, for instance, I borrowed the allspice from Cincinnati chili, but now it is something I put in all my chili, helping to create what I consider my perfect chili.
For the beef, I bought some bottom round and ground it myself, which is something I’ve been doing lately, and if you already own a stand mixer, I highly recommend that you spring for the meat grinder attachment. I got one for my Bosch, and if you have a Kitchen Aid, they make one also. I think it makes a big difference compared to just buying a package of pre-ground “hamburger”, but if you don’t have a grinder, don’t worry, it will taste fine. I went many years without one.
This recipe makes 4-6 servings. If you have a big gang coming over, you can easily double (as long as your pressure cooker is large enough).
So, give this a try for “The BIG Game”, and as always your comments are welcomed and encouraged. Enjoy!
|Pressure Cooker "Game Day" Chili|| |
- 1-1/2 lb. hot Italian sausage, casings removed
- 1-1/2 lb. ground beef
- 2 tablespoons vegetable oil (divided)
- 1 onion, diced (plus more diced onion for topping)
- 1 bell pepper, chopped
- 5 cloves garlic, chopped
- 1 12 oz. can beer
- 1 cup low-sodium beef broth
- 1 package chopped tomatoes (26 oz.) (I use Pomi in the box, but an equivalent size can will work fine)
- 1-2 tablespoon chili powder (to taste)
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon allspice
- 1 tablespoon Mexican oregano
- 2 bay leaves
- salt and pepper to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1-2 tablespoon hot sauce (I like Tabasco or Frank's)
- juice of 1 lime
- 1 tablespoon brown sugar
- 2 tablespoons arrowroot powder mixed with 4 tablespoons water (you can substitute flour or masa for thickening)
- In a skillet, lightly brown the sausage and beef together in 1 tablespoon oil
- While meat is browning, melt the other tablespoon of oil in the pressure cooker and sauté the onion and bell pepper until they start to soften
- add in garlic and saute for another minute or so
- Add the beer, broth and tomatoes
- Stir in the chili powder, cumin, coriander, allspice, oregano, vinegar, Worcestershire sauce, mustard, hot sauce and lime juice
- bring to a simmer
- add the brown sugar and bay leaf
- add the browned meat to the pressure cooker
- sprinkle with salt and pepper
- turn heat to high, put cover on the pressure cooker and bring to high pressure
- when high pressure it reached, reduce heat to maintain high pressure and set timer for 15 minutes
- When time is up, remove from heat and let pressure come down naturally
- Remove lid and put pressure cooker on low heat to simmer and stir in the arrowroot mixture and simmer for a few minutes, stirring until mixture thickens a bit
- When cool enough, taste and adjust salt and pepper
- Serve in bowls with toppings such as shredded cheese, sour cream, diced onions and oyster crackers