Slow Cooking Chili
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Place stock pot 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 pot to deglaze it.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pot/cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Cook in 300 degree oven, 4-8 hours, until meat is fork-tender or pressure cook for 30 minutes. (Two batches will fit into 6.5 qt pressure cooker.)
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