Pressure Cooker Ground Beef and Bean Chili
As far as I’m concerned, Halloween starts chili season. My mom made a bowl of chili every year, which we would ignore – there was candy to eat! Now that I’m older1, I look forward to the chili as much as the candy.
This is the chili of my youth. Ground beef, beans, tomatoes, and chili powder. 2 I’ve updated my recipe for modern tastes – heavy on the chili powder and other spices – but the big change is using the pressure cooker. It lets me cook the chili with dried kidney beans, adding more flavor than the canned beans of my youth.
Kidney beans are tricky in the pressure cooker. They are one of the few beans that I make sure to soak overnight before cooking – unsoaked kidney beans always take forever to cook. And, why not take advantage of the soaking time to brine the beans?
Here it is, my favorite chili for Halloween. Or a rainy fall weeknight. Or, really, whenever I want a taste of my youth.
Recipe: Pressure Cooker Ground Beef and Bean Chili
Video: Pressure Cooker Ground Beef and Bean Chili – Time Lapse [YouTube.com]
- 6 quart or larger pressure cooker (I love my Instant Pot Electric PC)
- I make this chili to be kid-friendly – but it doesn’t have much heat. I serve with a collection of hot sauces on the side. (Or pickled jalapenos, as you see in the picture.)
- No pressure cooker? No worries. Use a dutch oven with a lid, and double the chicken stock (or water). Follow the instructions until “lock the lid”. Then, bring the pot of chili to a boil and boil for 10 minutes. Then reduce the heat to a simmer, and cover the pot with the lid slightly ajar. Simmer until the beans are tender, about 90 minutes. Continue with the Season and serve step.
- Forgot to soak? Increase the chicken stock to 4 cups and cook the beans at high pressure for 35 minutes (45 minutes electric PC). Now, that’s just an estimate – unsoaked kidney beans have a wide range of cooking times in the PC. Check the beans after the natural pressure release, and if any are still tough, lock the lid and cook for another five to ten minutes, depending on how done they seem. (Soaking evens out the cooking time; that’s why I recommend soaking kidney beans, as opposed to, say, black beans, which do fine unsoaked.)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
My other Pressure Cooker Recipes
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