“While in Mexico each winter I usually enter at least one chili contest. I'm getting closer to first place. . . this was my (2nd Place) entry in the 2010 LoretoFest Chili Contest. This recipe is written for a pressure cooker, but can also be made on the stove-top. Adjust cooking times accordingly. If unable to find Arrachera Beef see Arrachera Beef Marinade to make your own.”
1hr 15mins

Ingredients Nutrition


  1. Roast Peppers:
  2. Roast whole red peppers on grill until black blisters appear on all sides, about 12 minutes.
  3. Remove peppers from grill and place in a covered dish for 15 minutes.
  4. Carefully peel skins from peppers (best not to do under running water); seed and chop.
  5. Chili:
  6. Add olive oil to pressure cooker and heat.
  7. Add onions and celery to pot and saute for 2 minutes.
  8. Add garlic,beef and sausage, breaking sausage into small pieces as it cooks.
  9. Cook until meat is browned.
  10. Drain off excess grease.
  11. To pressure cooker stir in poblano pepper, jalapenos, tomatoes, tomato paste, chipotle adobo sauce, broth, beer, oregano and cocoa.
  12. Place lid on pressure cooker and process for 15 minutes.
  13. Remove from stove and allow pressure to drop naturally, do not sure the quick method.
  14. Once pressure has dropped remove lid and add chili powder and black beans. Also add more beer or broth if additional liquid is needed.
  15. Return lid and bring back up to pressure and cook for 5 minutes.
  16. Remove from heat and allow the pressure to drop naturally.
  17. Remove lid, add roasted red peppers, addtional liquid (if need), salt and adjust spices as needed.
  18. Simmer without lid for 20- 30 minutes to thicken.
  19. Before serving, squeeze in juice of one lime.
  20. Pass the Cilantro Cream (Recipe #171578) and Cheddar Cheese.
  21. Serve with cornbread or tortillas.

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