Cook1 hr 30 mins
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!).
- 1 1⁄2 cups dry pinto beans
- 1 1⁄2 cups dried navy beans
- 1 small bay leaf
- 1 1⁄2 tablespoons chili powder
- 1 tablespoon cumin powder
- 1 teaspoon salt
- 3⁄4 teaspoon dry mustard
- 1 teaspoon onion powder
- 1⁄2 lb ground beef
- 1⁄2 onion, diced
- 1⁄2 green pepper, diced
- 1 celery rib, diced
- 1 (32 ounce) can tomato puree
- 1 (10 ounce) can tomatoes, diced
- 2 (8 ounce) cans tomato sauce
- 1 1⁄2 cups ketchup
- 4 tablespoons lemon juice
- 4 tablespoons brown sugar
- 1 1⁄2 tablespoons Worcestershire sauce
- 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).
- 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.
- Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
- In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.
What a wonderful and filling Chili recipe! I keep trying new ones in hopes of finding The One, and this is one of the best so far! A few things I had to do differently: I used dried kidney beans instead of navy beans, and since I don't have a pressure cooker I just left them standing in water overnight then put them in the crock pot, covered them with water, and left them to cook for 2 hours on high the next morning. I browned the veg and meat, added the rest of the ingredients, and then, after draining the beans, put all of the ingredients into the crock pot and cooked on low for about 6 hours. I also added two cups of the liquid from the beans which I had reserved - just to make a little more. I used dijon mustard (1 tbs) since it was the only thing I had, and celery salt since I had no onion powder. The results were WONDERFUL and I am looking forward to the left overs! Thanks for posting!