The days are getting colder, and it seems only fitting we have some chili! The Kramer household, unfortunately, has the long-lived debate of “do beans belong in chili” still divides this house. I, Eleni believe 100% that beans belong in chili well Jacob firmly believes beans DONT belong in chili.
” NO. Beans do not belong in true chili. If you add beans, it’s no longer chili; It’s stew.”
The half of me that’s Mexican cannot comprehend chili without beans. What would that be? A slurry of well-spiced sadness?
I won’t bother giving Jacob’s Texas Chili Recipe on my post. I’m sure he will enlighten everyone with his blog entry on Chili SO instead I will provide you with my recipe for chili using a pressure cooker.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 2 clove garlic, finely chopped
1 (15 oz) can corn
- 1 pound ground beef (85% lean)
- 4 tablespoons chili powder
- 2 tablespoons of Cayenne Pepper
- 1 tablespoon of Ancho chile powder
- 1/2 teaspoon oregano
- 4 Jalepenos
- 2 tablespoons Beef Granulated Bouillon
- 3 tablespoons tomato paste
- 14-ounce can diced tomatoes with green chili
- 1 can of beef broth
- 15.5-ounce can kidney beans, drained and rinsed
- 1 cup shredded cheese, any favorite mix, to serve
- 2 green onions, sliced thinly, to serve
Lets get to cooking (PSA I love my Chili SPICY)
- Saute the Veggies: Select the “Sauté” program on your pressure cooker and add the oil to the pot. Sauté until the onions are softened and translucent, about five minutes.
- Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink,
- Stir in the spices and tomato paste. Add the chili powder, Cayenne powder, oregano, Beef Granulated Bouillonand, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain.
- Add the tomatoes and beans: Strain the tomatoes, then add broth to make 1 cup total liquid (If you dont have broth you could use water). Add the liquid, the strained tomatoes, corn, celeery, jalepenos, garlic and the beans to the pressure cooker
- Time to cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. The Instant Pot has a cool button for cooking chili, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes.
- Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to “Venting” when you’re ready to serve the chili.)
I don’t think Jacob, and I will ever see eye to eye on the chili debate, so we decided to attend this year Yaga Chili festival in Galveston. We visited two years ago and can’t wait to return.That said, share your favorite chili recipe and tell us, do beans belong in chili?