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Pressure Cooker Ground Beef and Bean Chili


  • Author: Mike Vrobel
  • Prep Time: 8 hours
  • Cook Time: 45 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 6-8 1x
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Ingredients

  • 1 pound dried red kidney beans, sorted and rinsed
  • 2 quarts water
  • 1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons table salt
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, crushed
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon oregano
  • 1/4 teaspoon ground cloves
  • 2 pounds ground beef (Preferably 85% lean ground round or 80% lean ground chuck)
  • 1 cup beer (or water)
  • 2 cups chicken stock (preferably homemade) or water
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon fresh ground black pepper
  • Salt

Instructions

  1. Soak the beans: Sort and rinse the kidney beans, then cover with 2 quarts water and add the salt. Soak the beans overnight (or at least 8 hours) at room temperature. Drain and rinse the beans.
  2. Saute the aromatics: Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering. Add the onions, garlic, and 1/2 teaspoon salt to the pressure cooker. Saute the onions and garlic until softened, about 5 minutes.
  3. Toast the spices and cook the beef: Make a hole in the center of the onion mix and add the chili powder, cumin, coriander, oregano, and cloves. Let sit for 30 seconds, then stir into the onions. Add the ground beef, stir to coat with the onions and spices, then add the beer. Cook, stirring often, until the beef just loses its pink color, about 3 minutes.
  4. Cook the chili: Stir the kidney beans, chicken stock, and crushed tomatoes into the pot. Lock the lid on the pressure cooker and bring up to high pressure. Reduce the heat to maintain the pressure, and cook at high pressure for 12 minutes in a stove top cooker, 15 minutes in an electric cooker. Turn off the heat and let the pressure come down naturally, about 20 minutes. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
  5. Season and serve: Stir in the black pepper, then taste and add salt if needed. (I usually add another teaspoon of kosher salt.)

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