Classic beef + bean chili from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 38) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on April 13, 2022

    I loved this! So delicious. We served it on the thinner side over rice and topped with scallions and cheddar and it was a huge hit. I used dried Rancho Gordo beans-- can't remember the variety but they were larger than a pinto bean, so they took quite a bit longer to cook. This is not a weeknight meal! But a delicious option for a casual get-together and I will definitely be making this again soon.

  • dc151 on July 27, 2021

    Ok, so this was great. Very flavorful, I liked the consistency, a bit on the thinner side. But it took three hours given IP cooking dried beans, then a very full IP with it all, both NP release. BTW, I used Rancho Gordo beans, and I have become a convert- so much creamier than grocery store beans! A worthwhile splurge.

  • mcvl on January 29, 2021

    Since my husband turned vegan (and I didn't) I've been open-mindedly experimenting with various plant-based proteins. Made this with Impossible Burger and it turned out great. I find it's better to experiment with a new recipe than an old favorite.

  • mzgourmand on November 01, 2020

    This is a delicious chili recipe - we all loved it, as did our guests. And I will definitely make it again. My only caveat, as noted by other posters, is that this is a time-consuming,multi-step recipe - it is how Clark builds the layers of flavor with standard pantry items, and it is a very successful technique, but definitely not an "instant" recipe. It also requires use of a stove top pan. All told, recipe delivers the flavors of a chili that has simmered for far longer than the actual time of the recipe, and is definitely worth it, but something to be aware of in terms of meal planning.

  • hbakke on August 06, 2019

    This is good chili. It is definitely more of a Wendy's chili than a thick and chunky stew-type chili. I don't know if I would make it again because it was pretty time consuming. There were a lot of dirty dishes and multiple steps involving stovetop cooking that sort of negate the ease of using a pressure cooker. On a positive note, this was my first time cooking dried beans and I think it turned out well.

  • Delys77 on November 20, 2017

    This is a weird one for me, I just couldn't get my instant pot to come to pressure. After 2 tries I gave up and dumped the contents to a pot and did it on the stove top. I did find that the bottom was starting to scorch but the chili wasn't simmering yet. Perhaps there was just too much stuff in the cooker. That is disappointing because I went with all the measurements she suggested and she doesn't stipulate any specific size of cooker so it should have worked.

  • doughet on November 07, 2017

    This chili was so good that my husband (the chili maker in our family) is worried that he's been replaced by the Instant Pot. I liked starting from dried beans and getting so much flavor in them so quickly. We used our own chili spice mix rather than the recipe's, but otherwise followed the recipe exactly. We used 2 jalapeños for a pretty mild chili; next time would use 3 or 4 for a little more heat. On the day it's made, this chili tastes like our standard homemade chili does on its second and third days, when it's at its best.

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