NRA meeting
The NRA annual meeting is here! Welcome to the Queen City, bloggers and readers and fellow gunnies.
I hope to meet up with lots of you at the convention center.
Look for lots of reports from the floor.
Chili, chili, chili
Thanks to a post by LabRat from the Atomic Nerds, I’ve got a hankerin’ for chili over rice. Time for Alton Brown’s quick and easy 1 hour chili!
Take three pounds of stew meat…I took a chuck pot roast from Costco and cut it up.
Brown the meat in small batches in a skillet. Set aside in a bowl.
Deglaze the pan with a 1/2 cup of beer. Scrape up all the yummy brown bits in the bottom of the pan. Pour the resulting mixture into the bowl with the meat.
Put the contents of the bowl into a pressure cooker together with another cup of beer and 16 ounces of salsa. Crush up about 15 tortilla chips and put that into the cooker as well. Add a tablespoon of tomato paste. Close the cooker. Let the cooker come up to pressure and cook for 15 minutes.
Dump the pressure on the cooker. Add 1 tsp ground cumin (I hate ground cumin and often omit this step.) Chop two chipotle peppers (from canned chipotle peppers in adobo sauce). Into the chili they go. Add two tablespoons adobo sauce from the can. Add two tablespoons of chili pepper. Lid closed, back up to pressure, and cook for 10 more minutes.
Is it as good as slow cooked chili with all fresh ingredients? Probably not. But it is perfectly serviceable chili that is ready in about in hour.
And it’s ready about….now. Yum.
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