This award-winning chili recipe from Oh Sweet Basil was a winner in our house too! The depth the bacon flavor adds and variety of beans used make this a hearty chili for those winter days. The Instant Pot provides the taste as if it’s been cooking all day.
6 strips of bacon, chopped
1 large red onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and minced (optional)
1-1/2 lbs ground beef
15 oz kidney beans, drained
15 oz pinto beans, drained
15 oz black beans, drained
15 oz fire-roasted diced tomatoes with juice
6 oz tomato paste
2 cups beef stock
1 Tbsp dried oregano
2 tsp ground cumin
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp smoked paprika
2 Tbsp chili powder
1 Tbsp Worcestershire sauce
1 Tbsp minced garlic
- 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 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 Ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
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