makes 8 servings
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Instant Pot Chili that is award winning and bringing home chili cook-off victories across the country.
1 1/2 Pounds Ground Beef
6 Strips of Bacon good quality, chopped
1 Can 15 ounces Kidney Beans, drained
1 Can 15 ounces Pinto beans, drained
1 Can 15 ounces Black beans, drained
1 Can 15 ounces Fire Roasted diced tomatoes with juice
1 Can 6 ounce Tomato paste
1 large Red onion chopped
1 Red bell pepper seeded and chopped
1 Jalapeño seeded and minced *optional
2 Cups Beef stock
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic
For Garnish
Sour Cream
Cilantro
Cheese shredded
Turn your instant pot to sauté and add the bacon.
Cook until crisp, stirring often to cook evenly.
Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender.
Add the meat and cook until browned.
Drain off any excess grease, we just tilt the pot and use a large spoon.
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
Most batches will be done after 18 minutes, however we've had a few times when the flavor just wasn't there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you'd like.
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
To freeze, cool the chili completely. Place in a large ziplock bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
Serving Size: 1/8 of Recipe
Servings Per Recipe: 8
Calories 459 (Calories from Fat 189)Fat 21g (32%)Saturated Fat 8g (50%)Trans Fat 1gPolyunsaturated Fat 10gCholesterol 89mg (30%)Sodium 1110mg (48%)Carbohydrates 33g (11%)Fiber 9g (38%)Sugar 10g (11%)Protein 36g (72%)*Percent Daily Values are based on a 2,000 calorie diet.
#chili #instantpot
https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe