This classic beef-and-bean chili is studded with tender chunks of beef short rib, red kidney beans, and layer upon layer of flavor. We didn't cut any corners that mattered, but thanks to the high pressure and temperature of the pressure cooker, we reduced the cooking time significantly. For deeper flavor, tiny doses of coffee, dark chocolate, and fish sauce take this easy yet complex chili to even greater heights.
Why It Works
- Searing the beef in slabs and then cutting it develops lots of complex flavor but still leaves plenty of tender morsels of meat.
- Coffee, dark chocolate, and fish sauce add subtle roasty and savory notes—don't worry, you won't taste any of them clearly.
- Using a pressure cooker drastically shortens the cooking time while still fully tenderizing the beef.
- Yield:Makes about 2 1/2 quarts, serving about 5 as a main course
- Active time: 30 minutes
- Total time:1 hour
- 2 1/2 pounds (1.1kg) boneless beef short ribs
- Kosher salt
- 1 tablespoon (15ml) vegetable oil, plus more if needed
- 1 medium (8-ounce; 225g) yellow onion, diced
- 3 medium cloves garlic, minced
- 2 teaspoons chili powder, plus more if desired
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin, plus more as needed
- 1/4 teaspoon cayenne pepper, plus more if desired
- 1 tablespoon (15ml) tomato paste
- One 28-ounce (794g) can whole peeled tomatoes, tomatoes crushed by hand, juices drained and reserved
- 1/4 cup (60ml) strongly brewed coffee or espresso
- 1/2 ounce (15g) dark chocolate
- 1/2 teaspoon (3ml) Asian fish sauce
- 1 dried bay leaf
- 4 cups cooked and drained red kidney beans or two 15.5-ounce (439g) cans red kidney beans, drained (see note)
- Freshly ground black pepper
- Sour cream, cilantro leaves, thinly sliced fresh chili or jalapeño, grated cheese, thinly sliced scallions, lime wedges, and more, for serving
Season beef all over with salt. Heat oil in pressure cooker over medium-high heat (or, if using electric pressure cooker, using sauté setting), until shimmering. Working in batches, add short rib slabs and cook, turning, until well browned on the two largest sides. Transfer browned short ribs to a cutting board and cut into 1/2-inch chunks. Set aside.
Add onion and cook, stirring and scraping up any browned bits from bottom of the cooker, until lightly golden, about 5 minutes (cooking time will depend heavily on pressure cooker, especially electric ones where you can't control heat level). Stir in garlic, chili powder, onion powder, garlic powder, cumin, and cayenne pepper; cook, stirring, until fragrant, about 1 minute. (Add more oil at any time if cooker seems too dry.) Add tomato paste and cook, stirring, until slightly darkened, about 1 minute.
Return beef to cooker along with any accumulated juices. Add crushed tomatoes and stir well to combine. Season lightly with salt. Stir in coffee, chocolate, and fish sauce. Add bay leaf. Bring to a simmer, stirring well and scraping bottom all over right before sealing cooker.
Seal cooker, bring to high pressure, and cook for 35 minutes. Quick-release cooker and stir chili well, scraping bottom to make sure nothing is sticking.
Discard bay leaf. Stir in drained beans. Season with salt and plenty of black pepper. Taste chili and add more chili powder, cumin, or cayenne pepper to taste, if desired. Let simmer, stirring occasionally, for 5 minutes. If chili is too thick, stir in some reserved tomato juices (or bean-cooking liquid, if you have it) to thin to desired consistency. If chili is too thin, simmer until thickened to desired consistency.
Serve with toppings of your choice.