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This Shredded Beef Chili gives you all the rich flavor and tender beef that you get from slow cooking, in less than half the time! The base for this recipe comes from the Turkey Chili I featured a while back. It’s a family favorite, but I was looking to change it up a bit. Using chuck roast brought this to a whole new level of deliciousness!
For this recipe, I used our Deluxe Multi Cooker:
Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer
Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!
Confident Cooking
With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.
Product Details
- 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
- Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
- 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
- Built in carrying handles, hidden cord storage, and an on/off switch.
- Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.
Click the link to get your Deluxe Multi Cooker today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3-4 pounds chuck roast
- 28-ounces crushed tomatoes
- 15-ounces tomato sauce
- 15.5-ounce can of kidney beans, rinsed and drained
- 15.5-ounce can of black beans, rinsed and drained
- 15.5-ounce can of pinto beans, rinsed and drained
- ½ cup chopped onion
- 1-3 clove garlic, diced
- ¼ cup red wine
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Kosher salt, to taste
- ½ teaspoon red pepper flakes, or to taste
- 2 bay leaves
Toppings
- Chopped onions
- Cilantro
- Sour cream
- Jalapenos
- Shredded Mexican cheese
Instructions
Chop onion and dice garlic cloves.
Set Deluxe Multi Cooker to SEAR/HIGH. Season Chuck Roast with Salt and pepper to taste. Add oil, and sear chuck roast 2 minutes per side until nicely browned. Press CANCEL.
Add in remaining ingredients (except toppings) to the inner pot of the Deluxe Multi Cooker. Set to BEEF/PORK for 60 minutes.
When the timer is up, press CANCEL. Allow to naturally release the steam for 10 minutes, then press STEAM-RELEASE. Carefully remove chuck roast from the inner pot.
Shred meat, then add back to the chili, along with any juices.
Remove bay leaves and serve immediately with toppings of your choice.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Pressure Cooker Shredded Beef Chili (Video)
Equipment
Ingredients
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds chuck roast
- 28- ounces crushed tomatoes
- 15- ounces tomato sauce
- 15.5- ounce can of kidney beans rinsed and drained
- 15.5- ounce can of black beans rinsed and drained
- 15.5- ounce can of pinto beans rinsed and drained
- ½ cup chopped onion
- 1-3 clove garlic diced
- ¼ cup red wine
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Kosher salt to taste
- ½ teaspoon red pepper flakes or to taste
- 2 bay leaves
Toppings
- Chopped onions
- Cilantro
- Sour cream
- Jalapenos
- Shredded Mexican cheese
Instructions
Instructions
- Chop onion and dice garlic cloves.
- Set Deluxe Multi Cooker to SEAR/HIGH. Add oil, and sear chuck roast 2 minutes per side until nicely browned. Press CANCEL.2 tablespoons olive oil, 3-4 pounds chuck roast
- Add in remaining ingredients (except toppings) to the inner pot of the Deluxe Multi Cooker. Set to BEEF/PORK for 60 minutes.28- ounces crushed tomatoes, 15- ounces tomato sauce, 15.5- ounce can of kidney beans, 15.5- ounce can of black beans, 15.5- ounce can of pinto beans, ½ cup chopped onion, 1-3 clove garlic, ¼ cup red wine, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried parsley, 1 teaspoon dried oregano, ½ teaspoon black pepper, Kosher salt, ½ teaspoon red pepper flakes, 2 bay leaves
- When the timer is up, press CANCEL. Allow to naturally release the steam for 10 minutes, then press STEAM-RELEASE. Carefully remove chuck roast from the inner pot.
- Shred meat, then add back to the chili, along with any juices.
- Remove bay leaves and serve immediately with toppings of your choice.Chopped onions, Cilantro, Sour cream, Jalapenos, Shredded Mexican cheese
Notes
Nutrition Estimate
Imapampchef
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