Prep ingredients: Dice onions, and set aside. Dice brisket, and set aside.
Sort and rinse beans: pour beans into a colander and sort through, removing any debris. Rinse, set aside.
Turn a 6 quart or larger pressure cooker on to "Saute" In the liner of a pressure cooker, add olive oil, and onions.
Saute onions for 1 minute until fragrant, then add all spices, and continue to saute for an additional 30 seconds.
Add tomato sauce, diced tomatoes, tomato paste, homemade chili sauce, and stir well.
Open Hurst's HamBeens Brand beans and remove flavor packet, add to pressure cooker if using the Slow Cooker Chili Mix, discard if using Italian Bean Soup Mix. Add beans to the pot.
Add beef stock, and water, and stir everything together. Bring to a boil on "saute" setting. Then turn pot to pressure cook. Set to cook for 40 minutes. Place lid on pot, lock into place, set valve to the sealed position.
The pressure cooker will come up to pressure, then cook for the allotted time. When cooking time is up, let pressure naturally release for 10 minutes before turning the valve to allow the pressure to release.
Check beans, and make sure they are adequately softened. If necessary, add 5 more minutes to the cook time. When beans are softened, turn pot back to "saute", and add in cooked and chopped brisket.
Bring chili to a simmer, and allow the brisket to heat through. Then remove from heat to serve.
Serve with your favorite chili toppings: sour cream, jalapeno, cilantro, diced onion.