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Pressure Cooker Chunky Beef and Bean Chili Recipe

Pressure Cooker Chunky Beef and Bean Chili Recipe
  • Category

    Main Dish

  • Cusine

    American

What do you need?
How to make?

Ingredients

2 1/2 pounds boneless beef short ribs

Kosher salt

1 tablespoon vegetable oil, plus more if needed

1 medium yellow onion, diced

3 medium cloves garlic, minced

2 teaspoons chili powder, plus more if desired

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin, plus more as needed

1/4 teaspoon cayenne pepper, plus more if desired

1 tablespoon tomato paste

One 28-ounce can whole peeled tomatoes, tomatoes crushed by hand, juices drained and reserved

1/4 cup strongly brewed coffee or espresso

1/2 ounce dark chocolate

1/2 teaspoon Asian fish sauce

1 dried bay leaf

4 cups cooked and drained red kidney beans or two 15.5-ounce

Freshly ground black pepper

Sour cream, cilantro leaves, thinly sliced fresh chili or jalapeño, grated cheese, thinly sliced scallions, lime wedges, and more, for serving

Directions

Season beef all over with salt. Heat oil in pressure cooker over medium-high heat , 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. Add onion and cook, stirring and scraping up any browned bits from bottom of the cooker, until lightly golden, about 5 minutes . Stir in garlic, chili powder, onion powder, garlic powder, cumin, and cayenne pepper; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until slightly darkened, about 1 minute. 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. 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. 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 to thin to desired consistency. If chili is too thin, simmer until thickened to desired consistency. Serve with toppings of your choice.