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Best Ever Chunky Chili

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“This is the best homemade chili recipe ever. A real crowd pleaser; I'll be making enough, in a BIGGER pressure cooker tomorrow, for a "potato bar" party for 65, which inspired me to share the family-sized recipe here (leftovers are wonderful!).”
READY IN:
2hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).
  2. Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.
  3. Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
  4. In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.

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