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Classic beef chilli

A one-pot chilli packed with protein and flavour. It's a set-it-and-forget-it kind of recipe that we love. 



  • 1 cup (200 g) dried small red beans
  • 1 onion, finely chopped
  • 1 jalapeño pepper, seeded or not, finely chopped
  • 2 tablespoons butter
  • 2 lb (900 g) lean ground beef
  • 2 garlic cloves, finely chopped
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1 cup (250 ml) strong coffee or beef broth
  • 1/4 cup (60 ml) ketchup
  • 3 tablespoons (45 ml) lime juice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup (10 g) finely chopped cilantro, optional


  1. Place the beans in a bowl. Cover with water and soak for 12 hours or overnight at room temperature. Add water as needed so that the beans are always well-covered. Rinse and drain.
  2. Preheat the container of your pressure cooker on the Sauté function for two minutes.
  3. Brown the onion and jalapeño in the butter. Add the beef and garlic. Cook the meat, breaking it apart with a wooden spoon until golden—season with salt and pepper.
  4. Add the remaining ingredients except for the cilantro—season with salt and pepper.
  5. Secure the lid and select the Bean function (or set it to High pressure). Set the cooking time to 25 minutes.
  6. When ready, depressurize your pressure cooker manually, then remove the lid. Mix well. Adjust the seasoning. Sprinkle with the cilantro. Serve and enjoy!

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