Start by soaking a mixture of beans overnight. I used kidney and black beans because that's about all I found that would do. Sauté a chopped onion, two minced garlic cloves, and a couple of jalapeños (shh, mine were red instead of green). Then add a diced red bell pepper (in this case, mine was green), chili powder, ground cumin, and dried oregano. Stir for a minute, then add a can of diced tomatoes, a 12-oz bottle of beer, chopped cooked chicken or turkey, and the drain beans. (The recipe also called for some brown sugar, but I quailed at the idea of adding sugar to a chili.)
Close 'er up, bring to pressure, and cook for 15 minutes at pressure. Longer would have been better, since some of the beans were still a bit crunchy; not inedible mind you, but not the soft texture that that should have been. Taste and season with salt and cayenne. Chopped cilantro can be stirred in at serving time, but there was none at the store last week.
I come from the no-tomato school of chili-making, but this was a pretty darn good in spite of that.
January starts a new year with Cookbook Countdown. Now let's see what February brings. Why don't you choose a book, or two, or more, from your cookbook shelf and join in?