Cyrus and myself have been eating our way through a pot of chili con carne. We used the Alton Brown pressure cooker chili recipe, sorta, as a general guide.
There were two principle differences: We didn’t make it in a pressure cooker; and we didn’t use chipotle peppers or adobo sauce (there are rumors that I may have forgotten to include tomato paste as well, except I don’t think it ended up being a principle difference).
Instead of the pressure cooker; we cooked the chili in my spanky le creuset casserole pot in a 170C oven for about 4 hours.
Instead of chipotles and adobo sauce, which we would have included if we had been able to find any, anwhere; we had two chilli peppers diced finely.
It’s definately something that we’re going to make again in future (: