Pressure Cooker Chunky Beef and Bean Chili

Unlike a lot of chili recipes that call for short cooking times but deliver terrible flavor, this classic chunky beef-and-bean recipe saves time the right way: by using a pressure cooker, not by cutting corners.

Pressure Cooker Chunky Beef and Bean Chili
Portions 4
Difficulté Moyen

Ingrédients

Instructions

  1. 1

    Season beef all over with salt. Heat oil in pressure cooker over medium-high heat (or, if using electric pressure cooker, using sauté setting), until shimmering. Working in batches, add short rib slabs and cook, turning, until well browned on the two largest sides. Transfer browned short ribs to a cutting board and cut into 1/2-inch chunks. Set aside.

  2. 2

    Add onion and cook, stirring and scraping up any browned bits from bottom of the cooker, until lightly golden, about 5 minutes (cooking time will depend heavily on pressure cooker, especially electric ones where you can&

  3. 3

    Return beef to cooker along with any accumulated juices. Add crushed tomatoes and stir well to combine. Season lightly with salt. Stir in coffee, chocolate, and fish sauce. Add bay leaf. Bring to a simmer, stirring well and scraping bottom all over right before sealing cooker.

  4. 4

    Seal cooker, bring to high pressure, and cook for 35 minutes. Quick-release cooker and stir chili well, scraping bottom to make sure nothing is sticking.

  5. 5

    Discard bay leaf. Stir in drained beans. Season with salt and plenty of black pepper. Taste chili and add more chili powder, cumin, or cayenne pepper to taste, if desired. Let simmer, stirring occasionally, for 5 minutes. If chili is too thick, stir in some reserved tomato juices (or bean-cooking liquid, if you have it) to thin to desired consistency. If chili is too thin, simmer until thickened to desired consistency.

  6. 6

    Serve with toppings of your choice.

  7. 7

    Our favorite countertop electric pressure cooker or our favorite budget countertop electric pressure cooker

  8. 8

    You can make your beans from dried or use canned; from-dried beans taste better than canned, though in a full-flavored chili like this, canned are not a problem. To cook dried red kidney beans, before making the chili, add 3/4 pound (340g) dried red kidney beans to pressure cooker and cover with at least 3 inches of cold water. Season water to taste with salt, add 1 peeled onion, 2 medium cloves garlic, 1 dried bay leaf, and a sprig or two of fresh thyme or rosemary (if desired). Bring to high pressure, cook for 25 minutes, then quick-release the cooker to depressurize. You should have just slightly more than 4 cups cooked beans. Transfer cooked beans to a heatproof container, leaving them in their cooking liquid until ready to use. Clean pressure cooker before making chili.

  9. 9

    The chili can be made up to 5 days ahead and refrigerated in an airtight container.