Instant Pot Award Winning Chili Recipe
Instant Pot Chili that is award winning and bringing home chili cook-off victories across the country. You don't want to miss our best chili recipe ever!
Ingredients
- 1 ½ poundsground beef
- 6strips bacon (good quality, chopped)
- 1 cankidney beans (15 ounces, drained)
- 1 canpinto beans (15 ounces, drained)
- 1 canblack beans (15 ounces, drained)
- 1 canfire roasted diced tomatoes (15 ounces, with juice)
- 1 cantomato paste (6 ounce )
- 1red onion (chopped)
- 1red bell pepper (seeded and chopped)
- 1jalapeño (seeded and minced *optional)
- 2 cupsbeef stock
- 1 tablespoondried oregano
- 2 teaspoonsground cumin
- 2 teaspoonskosher salt
- 1 teaspoonground black pepper
- 1 teaspoonsmoked paprika
- 2 tablespoonschili powder
- 1 tablespoonworcestershire sauce
- 1 tablespoongarlic (minced )
- sour cream
- cilantro
- cheese (shredded)
- lime (fresh, optional)
Directions
- 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 (if you don't have a "chili" setting, use the "manual" setting) and cook for 18-20 minutes (see note). 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!