Classic Chunky Beef Chili

Classic Chunky Beef Chili is made really quickly in a pressure cooker. This chunky beef chili has chunks of beef rather than ground beef, which makes it feel like a heartier meal to me.

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Classic Chunky Beef Chili

  • Prep Time: 10 m
  • Cook Time: 20 m
  • Natural Release: 15 m
  • Total Time: 30 m
  • Servings:


  • 2 tablespoons vegetable oil
  • 4 pounds boneless chuck or round roast cut into bite-sized pieces salt
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 tablespoons chipotle peppers in adobo sauce chopped, about 2 to 3 peppers
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground dried cumin
  • ½ teaspoon smoked paprika
  • 28 ounce canned tomatoes
  • 1 cup beef stock
  • ¼ cup chopped fresh cilantro or parsley


  1. Pre-heat the pressure cooker on the BROWN setting.
  2. Add the oil and brown the beef pieces in batches, seasoning with salt. Add the onion, garlic, chipotle pepper and spices and cook for another 5 minutes.
  3. Add the tomatoes and the beef stock and lock the lid in place.
  4. Pressure cook on HIGH for 20 minutes.
  5. Let the pressure drop NATURALLY and carefully remove the lid. Season to taste again with salt and garnish with cilantro. Serve over rice and beans, or alone with any of several garnishes: sour cream, Greek yogurt, shredded cheese, avocado, a wedge of lime or tomato
  6. salsa.
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Comments (11)Post a Reply

  1. 5 stars
    I made this recipe yesterday for dinner. It is delicious and as easy and as quick as the instructions say. We served it over rice with a dalop of sour cream. I found the seasonings to be just right. No adjustments necessary. But the best thing is that this recipe got me excited to use my pressure cooker again after a hiatus of 5 years. Shame on me.

  2. 5 stars
    Just wondering if I have to adjust the cooking time if I were to add either black beans or kidney beans. I wouldn’t want them to turn out mushy.

    1. Hi Lyn, if you plan on using canned beans, I would just add them to the chili at the very end when the chili is super hot. Canned beans are already cooked and just need warming through. Adding them at the end will ensure they are not mushy.

  3. Delicious and full of flavor. I followed the recipe exactly as written. The meat was tender and everything was perfectly spiced with a wonderful smokiness.

    Thanks for another winner, Meredith!

  4. I do not have a pressure cooker. Would this work in a slow cooker? If so how long? Also should I wait till the end to add the beans?

    Thank you! 🙂

    1. You can use the same method in the recipe but instead of pressure cooking, slow cook on high for 3-4 hours or on low for 6-7 hours. There are no beans in this recipe, but if you wanted to stir in some canned beans at the end, you could do that.

    1. Yes, you can simmer it on the stove top in a Dutch oven or stock pot, on low heat for about 2 1/2 to 3 hours until the beef is tender. Cover with a lid but vent it slightly.

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