Lucky for me, my webmonkey works for food (well, and for other treats too, ahem). Tonight’s blog move is the culmination of three weeks of work laboring over templates, and being a pixel slave driver. I like to think that I helped quite a bit, but I mainly backseat-drove from our big velvet pillow chair (btw Robb can vacuum pack his furniture down to nothing for shipments!) situated in the computer room.
Sweets (aka WebMonkey) has a serious hankering for chili. I would love to file it into that category of boy food, like instant ramen and a dinner of chips and salsa but alas, I love our chili too. Urged in large part by his love of chili (I suspect), Sweets got me a pressure cooker for Christmas. And I’ll be darned if this isn’t one of the most fun things. However, having been raised Catholic, I am still dealing with guilt issues surrounding my pressure cooker. I always thought that long slow cooking was the secret ingredient that made certain recipes sing… but this new toy reduces my cooking time to nothing, and now I’m left wondering what my new secret ingredient should be.
To make WebMonkey Pressure Cooker Chili, follow Alton Brown’s recipe except:
- add a tbs of honey to all the precooked goodness,
- use boneless country style pork ribs cut in chunks for the meat,
- increase the pressure cook time to 45 minutes to make your meat shred itself,
- and depending on the salsa you used, stir in one tbs of vinegar at the end.