Pressure Cooker Chili Without Beans

Ingredients:

• 1.5 kg of stewing meat (beef, pork and/or lamb)
• 2 teaspoons peanut butter
• 1.5 tsp coarse salt
• 1 bottle (360 ml) of beer, preferably medium-strength ale
• 450 gr. salsa verde
• 30 tortilla chips
• 2 chipotle peppers, canned in adobo sauce, chopped + 1 tablespoon adobo sauce
• 1 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin

Preparation:

1. Place the meat in a large bowl and toss with peanut butter and salt. Set aside.
2. Heat a 6-quart heavy-bottomed pressure cooker over high heat. Brown the meat in 3-4 batches on all sides, about 2 minutes per batch. Transfer the browned meat to a large, clean bowl.
3. After browning all the meat, pour beer into the pressure cooker to scrape up any browned bits. Scrape up any browned bits from the bottom of the pan. Return the meat to the pressure cooker and add the salsa, tortilla chips, chipotle peppers with adobo sauce, and tomato paste. chili powder and ground cumin and mix.
4. Close the pressure cooker lid according to the manufacturer's instructions. When steam begins to hiss from under the lid, reduce the heat to low to maintain a very gentle hiss. Cook for 25 minutes. Remove from the stove and carefully release the steam. Serve immediately.
   
   Recipe Green chili (no beans) with beer.