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Beef and Bean Chili made in an Instant Pot

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Serves 8 to 10.
By Dennis W. Viau; an original recipe.

There are many variations of chili. People in Texas like to say their chili is made only with beef, no beans. Others add beans. Some eschew any beef that is not good chuck. Others use ground beef. You can make chili any way you like, and using the Instant Pot makes the process easy. Set and forget.


8 ounces (227g) dry beans — pinto or other variety you like (I used Peruvian mayocoba beans)
1 pound (454g) beef (I used chuck, taking advantage of a sale)
6 cups (1.4 liter) beef stock*
4 tablespoons all-purpose flour
4 to 6 tablespoons chili powder, mild or hot
1 to 2 teaspoons ground cumin (depending on how bold a flavor you enjoy)
1 tablespoon dried oregano flakes
1 teaspoon salt (no salt if using bouillon, which contains salt)
Freshly ground black pepper to taste
Optional: 2 tablespoons tomato paste, or 1 or 2 Roma tomatoes with purée, crushed.
3 to 5 cloves garlic, depending on size


Partially cook the beans in advance by placing them in the Instant Pot with plenty of water to cover the beans. Use the Pressure Cook function (set the steam release valve to “Sealing”) and cook for 10 minutes. Allow the pot to depressurize naturally. The beans can be cooked a day or two in advance. Drain and set aside.

Cube the beef into bite-size pieces if using chuck. Or break up the ground beef, if using. Place the beef and the beans in the pot.

In a bowl, combine the stock, flour, chili powder, ground cumin, oregano, salt and pepper. Whisk well to eliminate lumps.

Add the stock mixture to the Instant Pot with the optional tomatoes and the garlic. Stir briefly.

Attach the lid and select the Pressure Cook function on the Instant Pot (valve set to “Sealing”) and set the time to 10 minutes. After the cooking time is complete, allow the pot to depressurize naturally. For more tender beef, the cooking time can be increased to 20 minutes.

The chili can be served immediately. It will taste even better reheated the following day.

*I use chicken stock (which I almost always have in the freezer) with 2 or 3 tablespoons beef bouillon mixed into it.

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