Chili con Carne
This take on classic chili con carne with beans includes beef and chorizo sausage - a Spanish sausage with a smoky flavor imparted by smoked red peppers. I like to use fresh chorizo in this recipe. If you can't find fresh chorizo, substitute your favorite hot Italian sausage instead.
Featured In My CookbookComfortable Under Pressure Jump to Recipe (or scroll for photos and riveting information...)Featured Recipe Techniques
More about the skills used in this recipe.
Pressure Cooking 101
An introduction into pressure cooking so that you can feel comfortable and confident making the recipes you find on my...View Technique
Pressure Cooking Charts
Complete Pressure Cooker (Instant Pot®) Cooking Chart with cooking times, amount of liquid needed, and pressure release method to use...View Technique
Converting Recipes to the Pressure Cooker
Just follow a few simple rules and you'll be able to convert your traditional recipes to the pressure cooker -...View Technique
Chili con Carne
- Prep Time: 20 m
- Cook Time: 20 m
- Natural Release: 15 m
- Total Time: 55 m
- Servings: 10
Ingredients
- 2 cups red kidney beans
- 2 tablespoons vegetable oil
- 2 pounds ground beef
- 1 pound raw chorizo sausage casing removed and crumbled
- 1 onion finely chopped
- 2 ribs of celery finely chopped
- 2 cloves garlic minced
- 1 Jalapeno pepper sliced
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1/2 teaspoon ground dried cumin
- 12 ounce lager beer
- 28 ounce canned whole tomatoes, drained and crushed by hand
- 2 tablespoons tomato paste
- 2 cups beef stock
- 2 teaspoons salt
- freshly ground black pepper
- 1/2 cup chopped fresh cilantro optional
Instructions
- Place the beans in the pressure cooker and add enough water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
- Pre-heat the pressure cooker using the BROWN setting.
- Add the oil and brown the beef and chorizo in batches, setting the meat aside when brown. Add the onion, celery, garlic, Jalapeno pepper and spices, and cook for another few minutes. Add the beer, tomatoes, tomato paste, beef stock and return the beans and the browned meat to the cooker. Season with salt and pepper and lock the lid in place.
- Pressure cook on HIGH for 15 minutes.
- Let the pressure drop NATURALLY and carefully remove the lid.
- Season to taste again with salt and pepper. Serve with any of several garnishes: sour cream, fresh cilantro, shredded cheese, tomato salsa.
Nutrition Facts
Chili con Carne
Amount Per Serving
Calories 555
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 16g80%
Cholesterol 104mg35%
Sodium 1350mg56%
Potassium 904mg26%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 3g3%
Protein 32g64%
Vitamin A 690IU14%
Vitamin C 11.4mg14%
Calcium 76mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Can this be made successfully in a Slow Cooker?
Hi Heather. Sure you can make chili in a slow cooker. On this page ( https://bluejeanchef.com/cooking-school/converting-recipes-slow-cooker/ ), you’ll find an article on how to convert recipes to the slow cooker. Check out the chart for converting from pressure cooking to slow cooking.
You can make this recipe in a slow cooker, but you will want to use canned beans instead of dried. Slowo coook it on low for 4 to 5 hours or high for 2 to 3 hours. For more info on converting recipes, check out Meredith’s article on Converting Recipes to a Slow Cooker. https://bluejeanchef.com/cooking-school/converting-recipes-slow-cooker/
I made this chili today and I’m very disappointed it is like water. It is not thick at all. Looks nothing like the picture
Sorry the recipe didn’t work out for you. You do have to make sure you drain the tomatoes before adding them to the cooker. Some ground beef will release more liquid than others when browning and this may also add to the chili turning out thinner. You can drain the grease after browning and you can also stir in extra tomato paste at the end to make it thicker.
Tasty recipe. It would make it a bit clearer if you put 2 cups “dried” red kidney beans in the ingredient list for those of us who more likely have canned beans in the pantry and might mistakenly use those instead.
Two cups of dried beans will yield to about 4 1/2 to 5 cups of beans.