Pressure Cooker or Crockpot Pork Ranch Chili

Adapted from Alton Brown's Pressure Cooker Chili and TheYummyLife's Slow Cooker Pork Chili

Ingredients
2 t. olive oil
1 t. chipotle powder
1 1/2 t. kosher salt
1 t. ground black pepper
1 t. smoked paprika
2 lbs. stew meat (beef, pork, and/or lamb)
1/2 large sweet onion, diced
4 medium-large carrots, sliced in thin coins
4 stalks of celery, diced finely
4 cloves garlic, minced
1 large serrano chili, diced
1 12-oz. bottle of beer, preferably a medium ale or dark beer with low IBU
1 t. oregano
1 T. dark cocoa powder
1 32-oz. can of diced tomatoes
1 t. chipotle sauce
1 large bay leaf
2 16-oz. cans of black beans, drained and rinsed

Directions
Place the meat in a large mixing bowl and toss with oil and salt, pepper, chipotle powder, and paprika. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat and brown on all sides, approximately 2 minutes. Once all of the meat is browned, add the vegetables, saute, then add the beer to the cooker to deglaze the pot.

Scrape the browned bits from the bottom of the pot. Add everything else except the beans to the pressure cooker and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Mix in the black beans.  Serve immediately with 2% Greek yogurt (as sour cream), green onions, aged extra sharp cheddar, and cornbread.  Makes 4 qts.

Nutrition
Servings 8.0

Amount Per Serving         1.5 c.
calories 307
% Daily Value *
Total Fat 4 g	7 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 45 mg	15 %
Sodium 623 mg	26 %
Potassium 617 mg	18 %
Total Carbohydrate 33 g	11 %
Dietary Fiber 12 g	48 %
Sugars 5 g
Protein 32 g	64 %
Vitamin A	145 %
Vitamin C	28 %
Calcium	11 %
Iron	24 %