Pressure Cooker Chili

I have tried Alton Brown's Pressure Cooker Chili a couple of times but ended up scorching the bottom every time. Well, tonight I experimented with my own version. Partly because I was hungry for chili and partly because my wife was out of town. Lets just say, she is lukewarm about chili. By cooking in two rounds and adding the tomatoes and corn chips in the second round, the scorching was minimized.

1 1/2 lb beef stew meat (1" cubes)
1 1/2 lb pork roast cut into 1" cubes
2 tbs peanut oil

3/4 cup onion, diced
3/4 cup celery, diced
2 chipotle peppers canned in adobo sauce, chopped
2 tbs adobo sauce (from the chipotle pepper)
1 bottle of beer
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
2 tsp dried cilantro

16 oz of diced canned tomatoes
approx 20 corn chips, crushed

In the pot of a 6qt pressure cooker, heat the oil. When hot, brown the beef and pork in small batches, moving the meat to a resting bowl as each batch is done. Once all the meat is browned, deglaze the pot with the beer. Return the meat to the pot with the onion, celery, chipotle peppers, adobo sauce, salt and the spices. Stir and then seal up the pressure cooker. Once the pressure cooker is at pressure, turn the heat down a little so there is just a light rattle and cook for 12 minutes.

After 12 minutes, turn off the heat and vent the pressure following the instructions for your pressure cooker. Once vented, open the pressure cooker and then return it to heat. Add the tomatoes and the crushed corn chips and give it another stir. Seal up the pressure cooker again and once it is at pressure turn the heat down again to the light rattle and cook for another 12 minutes. When done, remove from heat and let cool until pressure reduces (or if you are hungry, vent again following instructions). Serve plain or over rice. Makes about 6 servings. Keeps pretty well when frozen also.