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.


  • 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.


  • 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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15 Responses to “Grandpa’s Chili With Beans”

  1. 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!!


  2. 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:-)


  3. 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.


    Donna Reply:

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


    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.


  4. Laurie says:

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


  5. Debbie says:

    What size can of tomatoes do you use?


    Dawn Reply:

    I used two 14 oz cans


  6. Danielle says:

    Can you use canned beans?


    Instant Pot Staff Reply:

    Yes, of course.


  7. 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


    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.


  8. 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!


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



    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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