Description
This Instant Pot Award Winning Chili recipe combines hearty ground beef, crisp bacon, a trio of beans, and a blend of spices to create a rich and flavorful chili that’s easy to prepare and perfect for any occasion. Using the Instant Pot ensures the flavors meld beautifully while significantly reducing cooking time compared to traditional methods. Garnish with fresh sour cream, cilantro, shredded cheese, and lime for a satisfying and comforting meal.
Ingredients
Scale
Meat and Bacon
- 1 ½ Pounds Ground Beef
- 6 Strips Bacon, good quality, chopped
Vegetables and Beans
- 1 Can Kidney Beans, 15 ounces, drained
- 1 Can Pinto Beans, 15 ounces, drained
- 1 Can Black Beans, 15 ounces, drained
- 1 Can Fire Roasted Diced Tomatoes, 15 ounces, with juice
- 1 Red Onion, chopped
- 1 Red Bell Pepper, seeded and chopped
- 1 Jalapeño, seeded and minced (optional)
Liquids and Seasonings
- 1 Can Tomato Paste, 6 ounce
- 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 Garlic, minced
For Garnish
- Sour Cream
- Cilantro
- Cheese, shredded
- Lime, fresh (optional)
Instructions
- Cook the Bacon: Turn your Instant Pot to sauté mode and add the chopped bacon. Cook until crisp, stirring often to ensure even cooking. Once done, remove the bacon with a slotted spoon and place it on a paper towel lined plate to drain excess fat.
- Sauté Vegetables: Add the chopped onions and red bell peppers to the Instant Pot and cook until they become tender, about 3-5 minutes, stirring occasionally to prevent sticking.
- Brown the Ground Beef: Add the ground beef to the pot containing the sautéed vegetables. Cook thoroughly until browned, breaking it up as it cooks. Drain off any excess grease by tilting the pot and using a large spoon to remove fat.
- Add Remaining Ingredients: To the browned beef and vegetables, add the drained kidney beans, pinto beans, black beans, fire roasted diced tomatoes with juice, tomato paste, minced jalapeño (if using), beef stock, dried oregano, ground cumin, kosher salt, ground black pepper, smoked paprika, chili powder, Worcestershire sauce, minced garlic, and three-quarters of the cooked bacon. Stir everything well to combine all the flavors.
- Pressure Cook: Seal the Instant Pot lid and set it to the chili setting; if your Instant Pot lacks a chili setting, use manual mode with high pressure. Cook for 18-20 minutes. Once cooking is complete, allow the pressure to release naturally for 10-15 minutes, then use the quick release for any remaining pressure.
- Serve: Open the lid and give the chili a good stir. Serve hot, garnished with the remaining bacon, sour cream, shredded cheese, fresh cilantro, and lime wedges as desired.
Notes
- Most batches are perfectly cooked at 18 minutes of pressure cooking, but if you find the flavor isn’t fully developed or the beans aren’t tender enough, feel free to cook for a few more minutes.
- To freeze, cool the chili completely before placing it in a large Ziploc bag or vacuum-sealed pack. Remove all air and freeze flat for up to 2 months.
- For stovetop cooking, follow the same steps in a large pot and simmer on low heat for 3 hours, stirring occasionally.
- For slow cooker: After cooking bacon and vegetables separately, brown the ground beef, then combine all ingredients (except some bacon for garnish) in the slow cooker. Cook on low for 5-6 hours or on high for 3 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 60 mg
