I found this recipe years ago and never got around to making it until earlier this year. I wish I would have made it sooner as it has become our new favorite chili recipe!
I made this recipe exactly according to the original several times. We also made it using dry beans soaked in water overnight rather than canned beans. If using dry beans go with 5 oz of each Kidney, Pinto and Black beans. Drain the beans before adding them to the Instant Pot.
I may make a few other tweaks and update the recipe based on the results.
The original recipe can be found here:
https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/
Ingredients
- 2 lbs Ground Beef
- 8 strips Bacon (extra-thick, chopped)
- 15 oz Kidney Beans (drained)
- 15 oz Pinto Beans (drained)
- 15 oz Black Beans (drained)
- 15 oz Diced Tomatoes (fire roasted, with juice)
- 6 oz Tomato Paste
- 1 Red Onion (large, chopped)
- 1 Red Bell Peppers (seeded and chopped)
- 1 Jalapeno Pepper (seeded and chopped, optional)
- 2 cups Beef Stock
- 1 tbsp Oregano
- 2 tsp Cumin
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Smoked Paprika
- 2 tbsp Chili Powder
- 1 tbsp Worcestershire Sauce
- 1 tbsp Minced Garlic
- Cheddar Cheese (shredded, for garnish)
Step by Step Instructions
Step 1:
Prep all of your ingredients before you start cooking.
Step 2:
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.
Step 3:
Add the onions and peppers to the Instant Pot and cook until tender.
Step 4:
Add the meat and cook until browned.
Step 5:
Drain off any excess grease using a large spoon.
Step 6:
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Step 7:
Turn the instant pot to chili (if you don’t have a “chili” setting, use the “manual” setting) and cook for 18-20 minutes*. Quick release the pressure using the vent.
Step 8:
Garnish with cheddar cheese, your favorite hot sauce, and the extra bacon that has been set aside.
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