America's test kitchen best beef chili (modded)

2026-04-26: Soaked Pinto beans for 7 hours. 9 mins high pressure, 10 mins natural release. Beans were totally cooked (perhaps slightly over) 2026-05-14: Forgot to soak, so boiled the beans for 2 mins and left to soak for an hour. High pressure 12 mins, 7 mins natural release. Beans were overdone! Should do more like 7 mins when presoaking (even the quick method I did)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak pinto beans in plenty of salt and water for at least 3 hours (8 preferred). Rinse, then pressure cook on high with salt & bay leaf for 7 minutes, 7 mins natural release. Rinse again

Step 2

Toss beef with salt, and baking soda. Set aside 20 minutes. Preheat oven to 145°C.

Step 3

Heat 1 tbsp oil in the Dutch oven over medium-high heat. Add onion and cook until softened, 4–6 minutes. Add grated carrot, garlic and cook 1 minute. Add beef and cook, breaking into small pieces, until browned and fond forms, 12–14 minutes.

Step 4

Add the chili paste and spices; cook stirring until fragrant, 1–2 minutes. Add remaining water, the pinto beans, and tomatoes. Bring to a boil, scraping up browned bits.

Step 5

Cover and transfer to oven. Cook for at least 45 minutes (up to 2 hours) , until meat is tender and chili is slightly thickened, stirring occasionally

Step 6

Remove from oven and rest uncovered 10 minutes. Stir any risen fat back in, then add 2 tbsp cider vinegar. Season with salt to taste.