Pressure Cooker Classic Beef Chili

I use only dried beans - they taste better, and you don't have a can for the recycle stream. These recipes should always list options for using dried beans. And if you are using a pressure cooker, there is NO REASON to be using canned beans. I used one cup of dried red beans, soaked in salt water for a few hours. It worked really well!

With no liquid added, the instant pot will not come up to pressure and the bottom will scorch. I added about a half a cup of beer before turning the pressure on in order to make it work (and taste yummy).

Can this be made in a regular slow cooker (after sauteing meat etc. on the stove)?

I add 2 tablespoons unsweetened cocoa powder, 1 tsp cinnamon, double the cumin, 1 tablespoon ancho chili powder, and 8 oz of beer. Delicious!

Someone else mentioned this, but add a half cup of beer or juice from the canned beans in order to prevent the instant pot from overheating.

My large family said that this chili was better than any of those we tried at a recent local chili cook-off we attended. I've made this twice now so have made minor edits. There's not enough juice when I made exactly as written, so the second time added an additional can of tomatoes and omitted the fresh jalapeno for my 3YO. The toppings add important flavor to the dish. The lime juice does wonders, as does the pickled jalapeno. Made this with East Coast Grill's Cornbread. Total keeper.

Anyone have a suggestion for how to modify this for dried beans? Best to just cook them separately ahead of time? Or could I just increase the cooking time and liquid?

This looks delicious, and I haven't tried it yet, but I was surprised that it used the pressure cooker yet started with canned beans. I'd love to see a version that starts with dry beans and then pressure cooks them in the chili.

The direction isn't necessarily misleading. What's left in the pot after browning the beef likely also contain some fat, which helps in sauteeing the vegetables. (The pot will be uncovered while sautéeing, moisture will evaporate, so the vegetables won't steam--though they're going to be braised anyway when all the tomatoes are added.) But more juice will come out of the beef while it sits on the plate. Hence, the instruction to put all of that back into the pot.

The part "use a slotted spoon to transfer" beef is misleading. It sounds like you're meant to keep the juices in the pot but then the onions etc. get steamed and not browned. Then suddenly the juices are meant to be on the plate with the beef. Should say "removed beef and juices from pot" for clarity.

Hi all! Please note that some newer electric pressure cooker models have more sensitive burn indicators than the one this recipe was tested in. If you get the burn signal, add another 1/2 cup of water to the pot.

Yes, it is.

I made this with many substitutions using what I had on hand and it was so wonderful. I used really good grass fed beef chunks, no green pepper, or jalepeño, and my own blend of spices (like green chili powder) and I cooked it the day before and served it the next night. Need to double the recipe for sure! It was so easy and totally delicious. Served it with shredded pepper jack cheese and shredded lettuce.

Texans.....

Delicious and very easy. Added 1-tsp smoked paprika, 1-tsp regular paprika & 1/2-tsp thyme to Step 3. Also used 1-TB chipotle chili powder with 1-TB of regular chili powder to give it smoky flavor.