Pressure Cooker 3 Bean Chili Con Carne
- 1⁄4 cup dried black beans, rinsed until water runs clear, stones removed
- 1⁄4 cup dried navy beans, rinsed until water runs clear, stones removed
- 1⁄4 cup dried pinto beans, rinsed until water runs clear, stones removed
- 3 dried red chili peppers, divided
- water to cover
- 1 teaspoon coconut oil
- 1 large onion, diced
- 2 cloves garlic, crushed
- 1⁄4 teaspoon asafoetida powder (optional)
- 1½ teaspoons ground cumin, or to taste
- 1 teaspoon red chilli powder, or to taste
- 1 teaspoon turmeric
- 1 teaspoon of epazote (optional)
- 1¼ pounds 90% lean ground beef, or more to taste
- 2 (28 ounce cans) diced tomatoes
- 1⁄4 cup chopped cilantro leaves, plus more to garnish
- 1 tablespoon of Worcestershire sauce, or to taste
- 1 teaspoon salt, or to taste
For best results, we recommend using:
- Combine black beans, navy beans, pinto beans, and 1 red chili pepper in inner steel pot of pressure cooker. Pour water over beans to cover by 1 to 2 inches.
- Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 5 minutes. Let pressure release naturally, then let beans steep in cooking liquid for at least 1 hour for flavors to develop. Drain beans, discarding cooking liquid, and transfer beans to a bowl. Rinse inner steel pot and return it to pressure cooker.
- Heat oil in pressure cooker set to Sauté on High. Sauté onion and garlic in hot oil until translucent, 3 to 4 minutes. Scoot onion and garlic to one side of the pot and sprinkle asafoetida powder in a thin layer on the bottom of the empty side of the pot. Cook until powder is browned and has the aroma of onions, then mix onions and powder together.
- Stir ground cumin, chili powder, turmeric, and epazote into onions mixture and cook until fragrant, about 1 minute.
- Crumble ground beef into onion and sauté until beef is browned, 5 to 8 minutes. Stir 1 can tomatoes, beans, cilantro, remaining red chili peppers, Worcestershire sauce, and salt into beef mixture. Add final can tomatoes and stir. Press Cancel to turn off Sauté.
- Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 20 minutes. Let pressure release naturally.
- Ladle chili into bowls and garnish with chopped cilantro.
Asafoetida powder (also known as hing) is a white resin obtained from the asafoetida plant, which tastes like garlic and onions. Raw asafoetida powder has a pungent odor, but once browned smells heavenly. Asafoetida powder has digestive qualities and is found in Indian markets or spice shops.
Epazote is an herb used in Mexican cooking that adds flavor and aids digestion. Find epazote in Mexican markets or spice shops.
What others are saying
Jen the Mighty says:
This chili is delicious! I used whatever beans I had on hand but otherwise followed the recipe to a "T" and it is delicious. Definitely a staple going forward in my house!