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Kathryn's Quick Chile Colorado with Smoked Pulled Chuck in the Pressure Cooker

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  • fzxdoc
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    Kathryn's Quick Chile Colorado with Smoked Pulled Chuck in the Pressure Cooker

    This is a great last-minute recipe for chile-heads. What makes it last minute is that an electric pressure cooker is used (Instant Pot) and the meat is added, frozen, to the pot. Within 30 minutes, supper is ready.

    Kathryn’s Instant Pot Chile Colorado
    with Smoked Pulled Chuck

    Ingredients
    1 14oz can of fire roasted diced tomatoes
    ½ tsp chipotle chile, ground (powder form)
    1 Tbl guajillo chile, ground (powder form)
    1 Tbl ancho chile, ground (powder form)
    1Tbl Anaheim chile, ground (powder form) (or add 4 oz can Hatch green chiles)
    1Tbl ground cumin
    ½ tsp dried oregano
    1 pickled or fresh jalapeno, chopped
    1 large onion, chopped
    2 cloves garlic, minced
    1 cup beef broth (Better Than Boullion: 1 tsp dissolved in 1 cup water)
    6 oz lager beer
    2 Tbl butter
    2 Tbl ghee or vegetable oil
    3 Tbl flour
    1 lb smoked pulled beef chuck, frozen

    Directions:
    1. In the bowl of a food processor, dump the tomatoes, chipotle, guajillo, ancho, and Anaheim ground chiles , along with the cumin, oregano and the chopped jalapeno. Pulse until smooth.
    2. Add 2 Tbl ghee or vegetable oil to the Instant Pot. Select Sauté. When the oil or ghee is shimmering, add the onions and sauté until soft, about 3 minutes.
    3. Add the garlic to the Instant Pot and sauté for 30 seconds, until just fragrant.
    4. Add the contents of the tomato mixture from the food processor. Stir well.
    5. Add the beer and the beef broth. Cook for a few minutes, stirring to let the alcohol from the beer boil off.
    6. Add 1 lb of smoked pulled chuck, frozen. Cover with sauce.
    7. Turn Instant Pot Off. Turn back On. Select Manual High 20 min.
    8. While the Chile Colorado is cooking, make a light roux from the butter and flour in a small skillet. Set aside.
    9. At the end of the cook time, let the Instant Pot sit for 10 minutes before manually releasing the pressure.
    10. Stir the mixture well while adding the roux. The sauce will thicken immediately.
    11. Serve with soft tacos and chopped green onions and fresh jalapenos for garnish.
    12. Add 1 lb of smoked pulled chuck, frozen. Cover with sauce by spooning it over the meat chunk.
    13. Turn Instant Pot Off. Turn Instant Pot On. Secure lid. Select Manual High 20 min. Instant Pot will start.
    14. Make a light roux from the butter and flour. Set aside.
    15. At the end of the cook time, let the Instant Pot sit for 10 minutes before manually releasing the pressure.
    16. Stir the mixture well while adding the roux. The sauce will thicken immediately.
    17. Serve with soft tacos and chopped green onions, shredded cheese and fresh jalapenos for garnish.

    Note: if using thawed smoked pulled beef chuck cook for 5 minutes on High Pressure. Let sit for 5 minutes after the cook is finished. Release pressure, mix with roux and serve.
    *******************

    When I smoke chuckies, I usually do 3 or 4 at a time to make a bunch of pulled beef. I freeze the leftovers in 1 lb portions in vacuum-sealed bags. I use that meat in many recipes that call for ground beef, like chili, lasagna, meat marinara sauce, tacos, etc.

    I discovered that I could pop a 1 lb chunk of smoked pulled chuck, still frozen hard as a rock, into the pressure cooker with the other Chile Colorado ingredients and have a great meal within 30 minutes, and with only one major pot to clean up. I serve with refried beans and guacamole on the side.

    This is sort of runny, so it will make a messy taco. We usually pull off a bite-sized piece of soft flour tortilla, load it up with a layer of refried beans, a spoonful of the Chile Colorado, some shredded cheese and chopped fresh jalapenos and green onions and pop that loaded one-bite into our mouths. Repeat. Yum.
    Last edited by fzxdoc; September 23rd, 2016, 05:38 PM.
  • IrondeQuer
    Founding Member
    • Jul 2014
    • 264
    • Irondequoit, NY
    • Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
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    #2
    Cool! Thanks for posting!

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2713
      • Halethorpe, MD
      • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      #3
      Saving this one! Thanx Kathryn!

      Comment

      • MBMorgan
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        #4
        Gotta try this one! Thanks, Kathryn.

        Comment

        • Mosca
          Charter Member
          • Oct 2014
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          • PA
          • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

          #5
          I would make the pulled chuck, then make the chili right away, then freeze the chili. It sounds pretty awesome, just the way I like it with lots of different peppers!

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            I like the idea of freezing the meat in 1 lb packets because it takes up less freezer room than, say, a tubs o' chili, Mosca . But hey, whatever floats our boats! Nothing not to like about the convenience of pulling a nice fully-prepared dish from the freezer!
            Last edited by fzxdoc; June 16th, 2016, 03:49 AM.
        • RonB
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          • Apr 2016
          • 11793
          • Near Richmond VA
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          #6
          You got my mouth to water, and we just got back from dinner...

          Comment

          • mgaretz
            Founding Member
            • Jul 2014
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            • San Ramon, CA
            • Mark Garetz
              Rec Tec pellet grill
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            #7
            For those that are interested, I have couple of Chile Colorado riffs on my cooking blog site (which I rarely update any more). They are slow cooker recipes but could be easily done in the pressure cooker. http://markiscooking.com/?p=18 and http://markiscooking.com/?p=19

            Comment


            • fzxdoc
              fzxdoc commented
              Editing a comment
              Mark mgaretz , I like your Mole-ization of your Chile Colorado recipe. Sounds like it would be fun to try. Thanks for the links!

              I adapted this recipe from a recipe I devised for the slow cooker for Chile Colorado. It turned out just as good in the pressure cooker, I'm happy to say. And lots faster!
              Last edited by fzxdoc; June 16th, 2016, 03:45 AM.
          • Nate
            Charter Member
            • Apr 2015
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            #8
            LOVE LOVE LOVE Chili Colorado.... going to have to try this!

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
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              #9
              For anyone who has a pressure cooker, I recently discovered the trick of adding frozen chicken to the cooker to make a quick supper preparation from this website: Insta-Chicken in the Instant Pot . Immediately I had to adapt that recipe for more chicken pieces.

              Anyway, I figured if the Instant Pot worked so well for frozen raw chicken, it would work even faster for frozen cooked pulled beef or pulled pork. And it does!

              Kathryn

              Comment

              • Spinaker
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                • Nov 2014
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                #10
                fzxdoc Great idea with the chuckies. When I give my peppers to my sister in law. She scorches them, then puts them in small, four pepper bunches, then she freezes them. Each bunch is perfect for one bowl of chili. (salsa to Gringos) It works great. I like using this idea for pulled beef. You can use it in so many applications. Thanks for the heads up Kathryn!

                Comment


                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  You're welcome, Spinaker . Good idea about freezing the charred peppers. I bet they're flavor bombs!

                  K.
              • Potkettleblack
                Club Member
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                #11
                Great idea. I think I will use some chuckie to do a Texas style chili, like the JKAL recipe from serious eats.

                Comment


                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  I do that all the time, Potkettleblack. Pulled chuckie is delicious in Texas-style chili. Love that JKAL recipe, too. You've got some good eating ahead.
              • Bob's BBQ
                Club Member
                • Jan 2016
                • 490
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                #12
                This sounds really good. Anything other than time that would be different if I made it in my slow cooker or chili pot on the stove top?

                Comment

                • fzxdoc
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                    Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                    Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                    Adrenaline BBQ Company's SS Rack for DnG
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles

                    Fireboard Extreme BBQ Thermometer Package
                    Fireboard control unit in addition to that in the Extreme BBQ Package
                    Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
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                  #13
                  No difference, Bob's BBQ . I would use the same amounts listed, just toss it into the slow cooker or saucepan on stove top. There are conversions between pressure cooker and conventional recipes but I'm not astute enough to have researched them.

                  For this recipe, I took my slow cooker recipe using about 3.5 lbs raw beef chuck in 1 inch cubes and converted the recipe for a pressure cooker using 1 lb of frozen cooked smoked pulled beef. I experimented and fortunately it turned out great.

                  Kathryn

                  Comment


                  • Bob's BBQ
                    Bob's BBQ commented
                    Editing a comment
                    Thanks Kathryn, I'll give it a try.

                    Bob
                • richinlbrg
                  Founding Member
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                  #14
                  Oh, wow, and thank you, fzxdoc !!

                  Been years since I made chili, but I think I'll start ordering some chili powders. Making my mouth water! Thank you for posting it!

                  Comment


                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    I was a powdered chile guy for ever, until this past year, when I finally went to dried chiles.

                    This recipe changed my view of the thing:
                    http://www.seriouseats.com/2015/01/t...eef-chili.html

                    Now, imagine that with a smoked chuckie.
                    Last edited by Potkettleblack; June 21st, 2016, 08:41 AM.

                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Thanks for that link, Potkettleblack. I hadn't seen it that one before. I'm going to give it a try, adapting it of course for some smoked meats. I'm a huge KLA fan. Do you have his awesome book?

                    K.

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    Yeah. Funny story about the book. I was hoping for someone to get it for me for the holidays, and wife struck out and folks struck out. Bro sent me a couple of cookbooks and told me a third was coming. Finally, the Food Lab. Only thing I wanted, last thing I got.

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                The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


                Compact Powerful Sear Machine For Your Next Tailgater

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                Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order


                The Cool Kettle With The Hinged Hood We Always Wanted

                NK-22-Ck Grill

                Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                Click here for more about what makes this grill special


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                G&F Suede Welder's Gloves

                Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

                If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

                Click here to read our detailed review

                Click here to order from Amazon


                GrillGrates Take Gas Grills To The Infrared Zone

                grill grates

                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

                Click here for more about what makes these grates so special


                PK 360 grill

                Is This Superb Charcoal Grill A Kamado Killer?

                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                Click here to read our detailed review of the PK 360

                Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                kareubequ bbq smoker

                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                Click here for our review of this superb smoker


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                masterbuilt gas smoker

                The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                Click here to read our detailed review


                Professional Steakhouse Knife Set

                masterbuilt gas smoker

                Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                Click here to read our detailed review and to order


                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                fireboard bbq thermometer

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                Click here to read our detailed review


                Finally, A Great Portable Pellet Smoker

                Green Mountain Davey Crockett Grill

                Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                Click here to read our detailed review and to order