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1
Steps:
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2
Break off stems of the chiles and remove the seeds.
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3
Place chiles in pressure cooker.
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4
Add beef stock, chicken stock and enough water to cover.
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5
Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
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6
While this is cooking, dice your meat and measure out your spices.
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7
Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
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8
Add shortening to pressure cooker pan and brown meat.
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9
Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
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10
Stir in the chile puree.
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11
Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
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12
Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
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13
Bring mixture to a boil and cover the pressure cooker.
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14
Cover and pressure cook for 30 minutes.
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15
Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile).
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16
Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
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17
The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.
