Pati Lippka Beef Brisket Chili
2.5 pounds’ brisket, trimmed, cubed
½ teaspoon olive oil
1/2 teaspoon kosher salt
¼ teaspoon fresh ground pepper
1 medium red onion, diced fine
1 – 14 ounce can fire roasted diced tomatoes
1 10 ounces can Ro-tel tomatoes with green chilies
½ cup beer
11/2 tablespoons cumin
1 ½ tablespoons coriander
1 ½ tablespoons chili powder
3 cloves garlic minced
3 T chipotle in adobe sauce, diced
1 16 ounces can Red Kidney Beans drained
Garnish – Serve with thin chips, cheddar jack cheese and avocado crema.
1 cup sour cream, 1 avocado, ¼ lime
Toss the brisket chunks in oil and salt and pepper.
Preheat the pressure cooker.
Brown the brisket chunks in pressure cooker on all sides.
Add the remaining ingredients except for the garnish items.
Secure the pressure cooker lid.
When pressure is achieved, set a timer for 25 minutes.
When cook time is complete and pressure released on its own.
Cautiously remove the lid.
Serve hot with garnish.