Grandpa’s Chili With Beans

By March 19, 2012

Submitted by Ed A.

This recipe does not require soaking the beans before hand so it is easy to throw together. I have used it at many barbecues with large crowds and it is always a favorite.

Ingredients:

  • 2 cups dry pinto beans
  • 1 tablespoon chili powder
  • 1 tablespoon Cumin Seed
  • 2 can diced green Chiles
  • 2 14.5 ounce cans beef broth and one can water
  • 1 can diced tomato
  • 1 small onion diced
  • 2 glove garlic
  • 2 lb course ground chuck
  • For extra spiciness add canned diced jalepenos to your liking.

Instructions:

  • Brown ground chuck and allow to carmelize. Deglaze pan with can of diced tomatoes.
  • Add meat beans and all other ingredients in Instantpot and set for beans.
  • After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.
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Comments

23 Responses to “Grandpa’s Chili With Beans”

  1. Nadine says:

    I made this as follows:

    • 2 lb hamburger
    • 1 onion diced
    • 2 cloves garlic, chopped
    • 1 28 oz tin diced tomato
    • above tin filled with water
    • 2 cups dry kidney beans
    • 2 tablespoons chili powder
    • 1/2 tsp cumin Seed
    • 1 tsp salt

    Brown hamburger with onion and garlic using the pot’s saute feature. Deglaze pot with can of diced tomatoes. Add rest of ingredients, except salt, to pot and cook with bean setting for 25 minutes. Note it takes about 10 minutes to come up to pressure. After the cycle ends, release pressure, then add the salt and check the seasonings. If necessary, add more water, so beans are covered. Repeat the the same bean cycle.
    =========

    Immediately after cooking, the result was tasty, but a little runny. BUT, it thickened up while cooling. Next time, I’ll try the bean setting for 35 minutes and let it depressurize on its own. Then I’ll add the salt and let it sit for an hour or so, stirring occasionally, before serving.

    I’ve heard salt can toughen beans, so that is why I’ll put it in after the cooking is finished.

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    Nadine Reply:

    I missed an ingredient, 1-2 tbsp apple cider.

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    Nadine Reply:

    I made this again, used half the water/broth (14 oz total), made it the day before we ate it, and it was perfect, thick and everything.

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  2. trisha says:

    Well I just had this chili it was so wonderfull….

    I used Bison meat instead of beef, put mushrooms in to add more beef taste/ texture, Added chili honey reduction, 1/4 cup of honey, extra hot peppers to add little more kick, Large can of tomato soup, 40 oz total of fresh meat broth that I did in the pot the day before, black and pinto beans entire bag each I put in water for 24 hours changing out water… I noticed that with putting the beans in water about 8 hours they did not grow any more when I cooked them so for next time I can fill up just under the line. when it got done cooking it went down about a inch. I also cooked the onions and garlic after I cooked the meat then put everything back in after the onions, garlic, meat done. I ended up making 6 quarts of chili.

    Wow fastest chili I have ever done… love the setting it works so good…

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  3. Catherine says:

    Modified this recipe a bit for those who want a thicker chili with more flavor (read: salt):

    – Pre cooked beans (so less water later – see next pt)
    – Half can of beef broth (plus water from diced tomatoes)
    – Doubled the chili powder (2 tbsp) and more cumin seed (1.5 tbsp)
    – Added about 1 tbsp of granulated salt

    Topped with sour cream and sharp cheddar cheese. Delicious!!

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    trisha Reply:

    I had to add a little corn starch after it was cooked. I just took liquid out of chili and mixed with starch and then slowly added back to chili when it was on warm. after couple min it thickened up.

    but I will have to keep yours in mind.
    I agree i had to add more chili powder and cumin
    why I added a little dry taco mix helped with spices.

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  4. Patriot55 says:

    I made this last week without doing a presoak. I used a quart of tomatoes we had put up last year instead of canned tomatoes. Used a quart of beef broth plus the water. I really liked the results however my wife thought that the pinto beans were still a little firm so I am going to make another pot for the superbowl tomorrow and will soak the beans tonight. Also going to add one jalapeno and cut down on the garlic and chili powder. I had used 5 cloves garlic and 4 tbls mccormicks chili powder the first time as I always had to add more in traditional recipes to get the flavor I like, but definitely not needed with my instant pot. Going to stay with the original directions regarding spices this time:-)

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    trisha Reply:

    I like the presoak… I just put into water night before change water a couple of times. then drain water and put in refrigerator until the next day.
    then when you want to cook the next day all ready.

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  5. Sabrina says:

    Can you do this on the slow cook setting so that it can be started in the morning and have for dinner after work? Has anyone tried and had success? If so please advise how to set it up.

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    Donna Reply:

    One of the benefits of the Instant Pot is having options!

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    Thomas Reply:

    Yes, I made this the other day. Just brown the meat then deglaze with the tomatoes like it says, then put everything else in and slow cook it on low for 7 hours. It was amazing! I also put in a cube of dark chocolate at the end, which was nice.

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  6. Laurie says:

    Robin, I’m interested in your brown bean recipe. If you want to share it.

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  7. Debbie says:

    What size can of tomatoes do you use?

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    Dawn Reply:

    I used two 14 oz cans

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  8. Danielle says:

    Can you use canned beans?

    [Reply]

    Instant Pot Staff Reply:

    Yes, of course.

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    Kat Reply:

    Canned beans are way more expensive, so that’s one big reason to use the Instant Pot, as dried beans cook so quickly that they’re almost like canned!

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  9. Peggy says:

    I don’t understand the part about the first bean cycle. Do you use a quick steam release check seasoning and the set the pot for the bean cycle again? Won’t the liquid come out the steam release valve if you use quick release? But if you have to wait for the natural steam release this could take awhile. I feel I’m missing something here. Please explain. Thank you

    [Reply]

    Instant Pot Staff Reply:

    Hi Peggy,

    You can use quick release after the first cycle. If you don’t have more than half of the cooking pot of food, liquid won’t come out during quick release.

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  10. Robin says:

    I never pre-soak my beans. I just add 15 minutes to the Instapot cooking time when I am just doing brown beans. Always turns out so good!

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    trisha Reply:

    thanks good to know if I get in a hurry

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  11. Aren’t you supposed to soak the pinto beans for 8 hours before you put them in the instant pot?

    William

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    Mike D. Reply:

    I think the first Beans cycle takes care of that. Another way to rehydrate beans is to do a “fast soak”, which involves boiling them. The recipe book that came with my Instant Pot tells you how to do it. I did it with some red beans two days ago and they came out great.

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