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1
Roast Peppers:.
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2
Roast whole red peppers on grill until black blisters appear on all sides, about 12 minutes.
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3
Remove peppers from grill and place in a covered dish for 15 minutes.
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4
Carefully peel skins from peppers (best not to do under running water); seed and chop.
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5
Chili:.
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6
Add olive oil to pressure cooker and heat.
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7
Add onions and celery to pot and saute for 2 minutes.
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8
Add garlic,beef and sausage, breaking sausage into small pieces as it cooks.
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9
Cook until meat is browned.
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10
Drain off excess grease.
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11
To pressure cooker stir in poblano pepper, jalapenos, tomatoes, tomato paste, chipotle adobo sauce, broth, beer, oregano and cocoa.
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12
Place lid on pressure cooker and process for 15 minutes.
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13
Remove from stove and allow pressure to drop naturally, do not sure the quick method.
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14
Once pressure has dropped remove lid and add chili powder and black beans.
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15
Also add more beer or broth if additional liquid is needed.
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16
Return lid and bring back up to pressure and cook for 5 minutes.
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17
Remove from heat and allow the pressure to drop naturally.
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18
Remove lid, add roasted red peppers, addtional liquid (if need), salt and adjust spices as needed.
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19
Simmer without lid for 20- 30 minutes to thicken.
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20
Before serving, squeeze in juice of one lime.
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21
Pass the Cilantro Cream (Recipe #171578) and Cheddar Cheese.
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22
Serve with cornbread or tortillas.
