Pressure Cooker Chili
Need a gluten free, dairy free, and fodmap friendly main course? Pressure Cooker Chili could be a great recipe to try. This recipe makes 4 servings with 838 calories, 97g of protein, and 35g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. If you have adobo sauce, peanut oil, chipotle peppers in adobo sauce, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of American cuisine.
Instructions
Watch how to make this recipe.
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-quart heavy-bottomed pressure cooker 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.
Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot.
Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes.
Remove from the heat and carefully release the steam.
Recommended wine: Cava, Grenache, Shiraz
Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Masia Puigmolto Can Xa Brut Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Masia Puigmolto Can Xa Brut Cava