Instant Pot Chili

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.

ingredients

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

Garnish:
Sour cream
Cilantro
Shredded cheese

preparation

1. Turn your instant pot to sauté and add the bacon.
2. Cook until crisp, stirring often to cook evenly.
3. Remove the bacon to a paper towel lined plate.
4. Add the onions and peppers and cook until tender.
5. Add the meat and cook until browned.
6. Drain off any excess grease, we just tilt the pot and use a large spoon.
7. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
8. 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.
9. Serve with limes, sour cream, cheese, and a little bacon

yields

8 servings

source

Oh Sweet Basil

notes

*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.