Instant Pot Chili that is award winning and bringing home cook-off victories across the country. You don’t want to miss diving into a bowl of our best chili!
If you want chili from scratch, our traditional chili is your answer. It took us 10 years to discover an award winning recipe and this is finally it, plus it’s an instant pot recipe which means it’s all done in less than 1 hour (with instructions for cooking on the stove top or crock pot as well)!! It is full of bacon, ground beef, beans, classic chili spices and all the toppings you want!
Let’s talk about how to make this homemade chili step by step, and discuss what goes well with it, and how to freeze it to eat later. So much to talk about, so let’s get going!
We attended a chili cook-off and brought this awesome Cheesy Ground Beef Enchilada Chili. It was so good, but soooo many arteries were clogged that night. It’s pretty unhealthy, but I heard a rumor that if you don’t eat it alone the calories don’t count.
Pretty sure that’s true. I use the same philosophy when I’m eating our melt-in-your-mouth buttermilk pancakes!
If you want a healthy chili recipe, you should definitely try our award winning healthy turkey instant pot version, which uses ground turkey instead of beef. And imho, all chili, healthy or not so healthy, tastes the best with a side of cornbread or our crazy easy 7-Up biscuits!
Chili Cook-Off Idea!
- Muffin Tin Trick
Oh! And listen to this, at the chili cook-off a couple of people brought muffin tins and then placed a sample scoop of each kind in the well so they could try them all and vote without going back or over-eating. GENIUS. That’s seriously the smartest thing ever.
Next to figuring out this award winning instant pot chili recipe, right?! 😉
Ingredients for Instant Pot Chili
This chili recipe uses all the traditional chili ingredients in just the perfect ratio. Here is everything you will need:
- Meat: Ground Beef and Bacon
- Canned Beans: Kidney Beans, Pinto Beans, and Black Beans
- Tomatoes: Fire Roasted Diced Tomatoes and Tomato Paste
- Vegetables: Red Onion, Red Bell Pepper, Garlic, and Jalapeño
- Broth: Beef Broth and Worcestershire Sauce
- Spices: Oregano, Ground Cumin, Kosher Salt, Ground Black Pepper, Smoked Paprika, Chili Powder
- Toppings: Sour Cream, Cilantro, Cheddar Cheese, Corn, Limes, Chips, Green Onions, etc.
The measurements and all the details for each ingredient can be found in the recipe card at the end of this post.
How to Make Chili in an Instant Pot
Making this recipe in an instant pot is really easy because there’s an actual setting for chili and beans (if you don’t have that setting, you can totally use “manual”). That pretty much takes all of the thinking out of this, and everything can be done in the instant pot, which means only one dish to clean!!
Let’s go through it step by step:
- Turn your instant pot to “sauté” and cook the bacon until crispy.
- Remove the bacon and sauté the bell peppers and onions until tender.
- Add the ground beef and cook until browned and drain any excess grease.
- Add all the remaining ingredients and stir everything together
- Place the lid on the instant pot and set to “chili” mode with the vent in seal position (“manual high pressure” can be used too).
- Cook for 18-20 minutes and allow the valve to natural release for 10-15 minutes. If you get the burn notice, please see the section below.
- Once it is cooked, serve it up and top with all your favorite toppings.
All these instructions can also be found in the recipe card at the end of this post.
Watch How this Chili Recipe is Made…
We hurried and made you all a video to help with the questions. Thank you for all of your love and support with making this the #1 chili out there!
What to Eat with Homemade Chili
Really any sort of bread will get the job done beautifully, but if you are making this in an instant pot, then you probably want dinner done in a hurry, so these 1 Hour Rolls are your answer! I often like something light and fresh with my chili like this garden balsamic avocado salad. I’ve also heard that people eat cinnamon rolls with chili, and I fully endorse this! Try our World’s Best Cinnamon Rolls!
Burn Notice on Instant Pot
We’ve had a lot of questions, comments and concerns about the burn notice on the instant pot. We really think it just depends on your Instant Pot. Some are more sensitive than others. We have not ever had a burn notice on ours, but if you are getting them, here are a few tips and tricks…
Cooking the Bacon Burn Notice
- Is your bacon extra thin or lacking fat? Both of these can cause the bacon to stick to the bottom of the pot and cause a burn notice. Those browned bits stuck to the pot because of the lack of fat can make the pressure cooker think that you’ve walked away and left meat to burn.
- To counter this, please use a good quality bacon and stir often to keep it from sticking. You can also add a little oil to the pot if not much fat is rendering off the bacon.
Clean Pot
- Prior browned bits on the pot- If your pot had previous food stuck to the bottom of the pot it will continue to cook and confuse the pot to thinking that something is burning. Clean your pot well after every use. Bar Keeper’s Friend is my go-to cleaner for browned bits in pots and pans.
Burn Notice After the Chili Has Been Combined
- If your chili has been combined and then you get the burn notice you probably didn’t thoroughly stir everything together or something is stuck to the bottom of the pot. This is why that bacon step is important. If you added those heavy ingredients and added the lid something will probably stick and burn. Stir well, make sure you measured properly.
If none of these tips work, you should contact instant pot as you may have a model that needs to be replaced.
This recipe is too big to be doubled in both a 6 qt Instant Pot and an 8qt. It can be one and a halved in an 8qt Instant Pot. We also been told you can double it in an 8qt Instant Pot if you take out 1 or 2 cans of beans.
1. Alright, start with your bacon. Always. See our How to Cook Bacon post for all the details on bacon!
Whenever bacon is going in a dish we crisp it first, drain the fat and leave the browned bits in the pan. All it does is add extra flavor to whatever comes next.
Start by pressing the “sauté” button and once you can feel the heat, add the chopped bacon, stirring occasionally until crisp. Remove to a paper towel lined plate and drain the fat.
2. Next, grab your ground beef. Any kind is fine for chili since other flavors are in there, but there’s more flavor in an 80/20 versus 90/10, though you will need to drain out the fat before continuing on.
Make sure you stir occasionally in order to crumble the meat instead of having big chunks. Chili shouldn’t be big and chunky. Leave that to the hippopotamuses. (Totally had to spell check that one. Who knew hippos could be so difficult.)
To make slow cooker chili (I linked up to the brand and model we prefer) or of course make chili in a crock pot if that’s what you have, you’ll need to cook the bacon and ground beef in a pan, then add the peppers and onions to sauté them all nice and tender.
Then dump it all in a slow cooker and we prefer 5-6 hours on low or 3 hours on high, though I have probably only used the high function twice.
Low and slow really allows the spices to bloom, or in other words to open up and really do their thing.
Toppings for Homemade Chili
The toppings you choose for your chili is totally up to you! You can add more crunch, creaminess, heat, freshness, acidity…really anything that makes you happy! Here are a few of our favorite chili toppings:
- Cheese
- Sour Cream
- Sliced Jalapenos
- Green Onions
- Cilantro
- Tortilla Chips or Corn Chips
Storage Tips
Leftover chili should be stored in the refrigerator in an airtight container. It will keep for up to 5 days.
If you want it to last a little longer, classic chili is really easy to freeze. Cool your chili completely and store in ziplocs with all the air pressed out, or we prefer to use our Food Saver. You can store individual servings to eat for lunch or larger portions to feed the whole family later. They will last in the freezer for up to 3 months.
To reheat the chili, let it thaw in the fridge overnight and then warm it up in a pot on the stove top. Warming up a single bowl in the microwave works great too!
When it comes to classic chili, I want it to be full of flavor, bold and comforting! Friends, this recipe is the result of me making dozens of recipes in order to find the greatest of all time. So I tell you hands down this is the VERY BEST CHILI!
P.S. Have you seen our Instant Pot cheat sheet? Head there are all our tips for cooking all the basics in your Instant Pot!
Here are some more CHILI RECIPES that you’ll love:
- Instant Pot Turkey Chili
- Best Stove Top Chili
- Ground Beef Enchilada Chili
- Brisket Chili
- Slow Cooker Pumpkin Chili
- Pumpkin Apple Cider Chili
- White Chicken Chili
- Surprise Chili
- White Bean Turkey Chili
- Dr Pepper and Chocolate Chili
- All our Chili, Soup, and Stew Recipes here!
Looking for more Instant Pot recipes?
Instant Pot Award Winning Chili Recipe
Description
Equipment
Ingredients
- 1 ½ Pounds Ground Beef
- 6 Strips Bacon, good quality, chopped
- 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 Can Tomato Paste, 6 ounce
- 1 Red Onion, chopped
- 1 Red Bell Pepper, seeded and chopped
- 1 Jalapeño, seeded and minced *optional
- 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
- Turn your instant pot to sauté and add the bacon.6 Strips 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.1 Red Onion, 1 Red Bell Pepper
- Add the meat and cook until browned.1 ½ Pounds Ground Beef
- 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.1 Can Kidney Beans, 1 Can Pinto Beans, 1 Can Black Beans, 1 Can Fire Roasted Diced Tomatoes, 1 Can Tomato Paste, 1 Jalapeño, 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
- 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.
- Serve with limes, sour cream, cheese, and a little bacon!Sour Cream, Cilantro, Cheese, Lime
Notes
Nutrition
Recommended Products
If you are still looking for another excellent chili recipe, this Old Fashioned Chili Recipe, this All Beef American chili recipe, and this 5 Ingredient Crockpot Chili Recipe have been some of our favorites!
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Shay
I used this recipe to make my first ever pot of chili, and won a chili cook off with it! I make it for people who say they don’t like chili and I turn them into chili lovers. Thanks for the recipe!!
Sweet Basil
Yahoo! Love to hear this Shay!
Katie
This was really good!
To be fair I altered the recipe a bit, so I just thought I’d mention the changes here incase anyone was wondering if it would work out:
-i used a large can of fire roasted tomatoes (27 oz I think? Im in metric land) I just like tomato forward chili.
-i removed kidney beans and used black and pinto beans instead
-to make up for the extra liquid from the tomatoes I reduced the stock by 1/2 cup
I also added a few chipotle peppers in adobo and did the spices by the measurement in my heart, but roughly the right proportions.
Topped with cheese and cilantro and it was a hit!
Sweet Basil
Thank you so much for the feedback Katie!! So glad you enjoyed it!
Bo
I just came here to say I’ve made this chili, exactly as in the recipe, around 8 times and it’s amazing every time. Really delicious and not too spicy or weird. It’s a keeper. Thanks for posting it.
Sweet Basil
You are the best, Bo! Thank you so much!
Casey
This has been my go to chili recipe for years and it’s always amazing! Could you please update the nutrition facts though. 1 bowl is not a proper serving size measurement as a bowl could be 8oz,16oz, or various sizes.
Sweet Basil
I’m so glad you love this recipe! I’ve updated the serving size in the recipe card. A serving is about 1.5 cups of chili. Thanks for the support Casey!
Edith
I made this and it was AHHHH-MAZING. Only changes were no jalapeño and i used an orange bell pepper instead of red. I did this stove top and it was superb. I boiled my hamburger meat so I could get it small and grainy then when it started to get cooked, I drained it and continued to brown it with the bacon grease and veggies. This is the best chili I have made at home and will be getting alot of use out of this recipe!3
Sweet Basil
Thank you so much Edith! You’ve made my day!
Julie
I really love this recipe and have made it many times without the bacon. I don’t think the bacon is that necessary for it to still be delicious, and I found it added too much time (for me) and not enough payoff (for me) to justify it. Could be because I use the ends and scraps of bacon from Imperfect so it was a ton of fat and it took a long time and too much monitoring for my liking. I think this recipe is strong enough to stand on its own without the bacon and also with substitutions (sometimes I just use black and pinto beans). I love adding frozen corn at the end!
Sweet Basil
Thank you so much Julie! I appreciate this feedback so much and this is great information for our readers! So glad you love this recipe!
Jessi
I’ve made this chili dozens of times over the last 2 years and it’s absolutely perfect exactly how the recipe is written. Normally, after making a recipe so frequently, I would tweak it. Not this one. This is by FAR the best chili I’ve ever had and the most flawless recipe I’ve ever read. Although, I don’t use the instant pot for this. I was constantly getting errors for burning at the bottom of the instant pot so I just started doing stovetop. Well worth every penny and every ounce of work. Thank you so much!
Sweet Basil
Thank you so much Jessi! You made my day with this comment! Thanks for taking the time to give us feedback.
Jacqueline Vadala
Made this the other day with no changes. Excellent recipe and this is definitely a hit. Thank you!!
Sweet Basil
Thank you so much Jacqueline!
Kim Samain
Love this recipe! Excellent flavour. I really appreciate adding the ingredient list inside the instructions. This makes it super helpful so you don’t have to go back and forth. I wish every online recipe would include this helpful feature.
Sweet Basil
Thank you so much for the feedback Kim! I’m so glad you love this recipe!
britney
Can I make this ahead of time, freeze it, than put it in a crockpot for 4-6 hours ?
Sweet Basil
Yes, absolutely!
JM
I also won a chili cookoff with this recipe.
I’ve never had a chili that I did not want cheese, crackers, Frito’s, etc. Those types of additions are actually subtractions.
So good.
Sweet Basil
What a compliment! Thank you so much!
Sean G
Without question the best instant pot chili recipe I’ve tried. The whole family LOVES it. The only thing I would mention to the author is to drain AND RINSE the beans. Cheaper store-brand beans are often very slimy, and that slime quality will transfer to your beans. Just dump the beans in a colander and give them a good rinse using your hands so you can feel when they lose that slime texture. (This doesn’t seem to be as much of an issue with “brand name” beans, just the store-brand ones)
Sweet Basil
Thank you so much Sean and thank you for sharing your tip! That is a great recommendation! So glad you enjoy this recipe!
KIMBERLY LENZO
Delicious!! I substituted stew meat for the hamburger meat, and it worked out great.
I had no problem printing the recipe. You can select the size that you want to print. Once you select print the ads go away. I appreciate food sites.
This chili recipe is a lot like the New York Times recipe.
Sweet Basil
Thank you so much for the feedback Kimberly! I bet the stew meat was delicious in this! I’ll have to try that next time!
Laura
Don’t care for bell pepper. I’ve heard of adding carrots and I have lots of them. What do you think about adding sliced/diced carrots instead? How much would you suggest?
Sweet Basil
Hi Laura! You can definitely omit the bell pepper if you want to. I haven’t ever tried it with carrots, but I think it would be delicious! It will add a sweetness to the chili, but I bet it would be tasty!
Jeff Brown
This was delicious! I wouldn’t change a thing!
Sweet Basil
Thank you so much Jeff!
Sue
This is a fantastic chili! I’ve made it multiple times and everyone loves it and wants the recipe!
The only thing I change is, I add chicken peas and some diced carrot.
Thanks for sharing!
Sweet Basil
Hi Sue!! I’m so glad you love this chili! Chickpeas and carrots sound like a great addition! Yummmm! Thank you for taking time to leave a comment!
Andurina Garcia
I have made this recipe over and over the last few years and it never disappoints. thank you for sharing.
Sweet Basil
Yay! Love to hear this so much Andurina!! Thank you so much for taking time to leave a comment!
Scott
Hi, you don’t mention what size Instant Pot you use. I’m a single guy with the 3qt mini.
Will it be okay to attempt this recipe in it?
Sweet Basil
Hi Scott! We use a 6qt Instant Pot. I would suggest splitting this recipe in half to fit in a 3qt. Enjoy!
Kerry Murray
can you use dried beans and add more liquid in this recipe?
Sweet Basil
Yes absolutely! Dried beans work great in this recipe! You have a couple of options. You could soak and then cook the beans beforehand can then follow the recipe as written. The other option is to add the pre-soaked dried beans to the recipe and increase the cooking time…probably 30-35 minutes on the instant pot. Enjoy!
DD
Agree with Melody, these ads are a nightmare. 5 star for the recipe, 1 for the website experience.
We’ve used this recipe before and today I came to the website to view the recipe on my phone. Nearly a third of the screen on mobile is covered with ads, there’s an ad between EVERY instruction, and if I scroll too fast the website fails on me and I have to restart from the beginning – even on the latest and greatest iPhone 16. And yes, I use the “skip to recipe” button.
While I am not against ad revenue, especially on a food/recipe blog, this is not a good experience.
Sweet Basil
Hi Devon! I’m so sorry for the frustration and I appreciate your feedback! There is a convenient button at the beginning of every post to “Jump to Recipe” which will take you straight the recipe card. If you click “Print” there, it will open a new window that is ad free. I know it can be very frustrating, especially on mobile.
My ad partner is Raptive, and they care about reader experience and would value hearing from you. Please go here (https://raptive.formstack.com/forms/reader_feedback_form_06) to fill out a quick one-question survey.
DD
Have you actually tried this yourself? Clicking the “print” button reduces the recipe down to text but is far from ad free.
This should be enough feedback to know Raptive is not doing you any favors and destroying the experience on your site.
Sweet Basil
Hi Devon! I actually went and tried it this morning and saw all the ads on the print screen. It didn’t used to be that way. I appreciate your feedback and will see how we can improve reader experience!
Cindy
Agree with ads being a nightmare, page is failing constantly, jump to recipe isn’t working, I started over 500 times in hopes of getting to the recipe. Very frustrating. Love the recipe but was frustrating to get too.
Sweet Basil
Hi Cindy! So sorry for the frustration! Thank you for your feedback! My ad partner is Raptive, and they care about reader experience and would value hearing from you. Please go here to fill out a quick one-question survey (https://raptive.formstack.com/forms/reader_feedback_form_06).
Chantel
Best chili ever! My mom refuses to make chili now that she has tried this one. Have been making it for 4 years now! Thank you!
Also, for the nutritional information, what is serving size “1bowl” in grams, ml or whatever measurement you used?
Sweet Basil
Hey Chantel! I’m so glad you love this recipe! One serving is about 1 cup, maybe a little more.
Kristine McTavish
Made this chili last night. Didn’t put in the bacon, pepper or jalapeno as I didn’t have them on hand. Used 2 lb ground beef, I always half the salt, used a can of Italian diced tomatoes and a can of Rotel, added in some celery and chopped up (very fine) mushrooms as I’m trying to incorporate more veggies for my son. Very good, spicy, but not too spicy. Will definitely make again. Thank you!
Sweet Basil
Yay! Love to hear this! Thanks Kristine!
Amanda
I have been making this chili recipe for a year now and it truly is the best. I did all the steps except I like to cook mine in the crockpot, so I sauté the ingredients in the beginning on the stove, then transfer to the crockpot and cook on low for about eight hours. the flavor is phenomenal. I get so many compliments. Thank you for sharing the recipe
Sweet Basil
Yay! Thank you so much Amanda! I also love making this recipe in the crockpot! Thank you so much for taking time to leave a comment!
Melody Crenwedge
The ads are actually a nightmare to navigate. I shouldn’t have to install extra software on my phone just to read about chili.
Sweet Basil
Hey Melody! So sorry for the frustration! Thank you for your feedback! There is a convenient button at the beginning of every post to “Jump to Recipe” which will taken you straight the recipe card. If you click “Print” there, it will open a new window that is ad free.
My ad partner is Raptive, and they care about reader experience and would value hearing from you. Please go here (https://raptive.formstack.com/forms/reader_feedback_form_06) to fill out a quick one-question survey.
Jeff Brown
They weren’t an issue for me at all. I just clicked on the jump to recipe button and off I went. This was delicious. I wouldn’t change a thing!
Dean Smith
I might already have commented on this chili, but I made it again last week and it is reliably crazy good. The only change I made is to add sausage. This is a lifetime keeper recipe. Thanks.
Sweet Basil
Love to hear this!! Thank you Dean!
Brooke Mae
I have used this recipe for over 6 years now. While I have always used canned beans, I am wondering if it would be OK for me to use dried beans that you cook on the stove?
Sweet Basil
Hi Brooke! Dried beans work great in this recipe! You have a couple of options. You could soak and then cook the beans beforehand can then follow the recipe as written. The other option is to add the dried beans to the recipe and increase the cooking time…probably 30-35 minutes on the instant pot. Enjoy!
Angela
Love this recipe!! I’m going to use it for my office chili cookoff! Hope it wins, but even if it’s doesn’t, it’s a winner in my book! Quick question though: can I cook it the night before in the Instant Pot and just let is simmer overnight? Or would you recommend waking up early to cook in the morning the day-of? I plan to bring the whole Instant Pot into work that day.
Sweet Basil
Hi Angela! I would make it the day before and store it in the refrigerator overnight. Then reheat it in the instant pot just on the “Keep Warm” setting. It will just need 20-30 minutes to heat through. Hope you win your chili cook off!!
Megan U
I made this recipe for my son’s swim meet chili cook off, WON 1st place. Only addition was 2 TBS of brown sugar and 1 tsp of cinnamon!
Sweet Basil
Yay! Congrats Megan! I’m so glad this recipe was a hit!
Jme
I made this 3 days ago. I subbed ground turkey, and turkey bacon!
It was incredibly delicious. I paired it with a Mexican cornbread recipe I found. My family still can’t stop talking about it!
Success!!
Sweet Basil
Hello! Yes! We have a healthier turkey version on the blog where we do that exact same thing! It’s so yummy! https://ohsweetbasil.com/award-winning-healthy-turkey-instant-pot-chili-recipe/ So glad you enjoyed it!
K
Hi, just wanted to say thank you for this awesome recipe!! I made it today and entered it for the chili competition and I took home THE prize. Everyone loved it, I used the crockpot method. Thank you!
Sweet Basil
We hear this so often and it brings a smile to my face every time! Thank you so much for taking time to leave us a comment and congrats on the victory!!
Brandi
This is my favorite chili recipe and My time finally came last year and work had a chili cookoff. so I knew what I was going to make.
I usually add some custome blend spices that have ghost pepper, I still did that but much less so it was just a littel on the spicey side
the day comes and I make everything in the pot the night before, and plan to pressure cook it the morning of. I set it up set it to 20 minutes and went back to work.
I got a burn error… of course because the cold refrigerated ingredients were too thick… so it heated up but it never pressure cooked. and it was too late the cook off was starting when I realized what had happened.
I won second place. Second place on a chili that never had a chance to cook together and form the flavor profile that provides. I think that says a lot about this recipe.
Our chili cook off is next week again, and I think with it being cooked this year Ill get my first place.
Sweet Basil
Brandi! Oh man, that’s a bummer but what a good learning experience! That is a great tip though about the refrigerated ingredients being too thick. Good luck this year! You’ll have to let us know how it turns out!
Ellie
Won 2nd place in a highly competitive chili cookoff with this recipe! It tasted great! People were raving about it. I’ll definitely be using this recipe again. 🙂
Sweet Basil
Yes, love to hear this Ellie!! Congratulations!
Em
Hi! I’m new to the Instant Pot (literally made my first meal in it yesterday lol) and I’m still unsure how the cook times work–is the 18 to 20 minutes in addition to the time it takes the pot to heat up and come to pressure? Or is that time including the preheating? Thank you!! Excited to try this!
Sweet Basil
Hi Em! You set the Instant Pot to 18 to 20 minutes, so that will be in addition to the time it takes to come to pressure. I hope this helps!
Kait
My go to chili recipe. It is always a hit with family and friends.
Sweet Basil
Yay! Thank you Kait!
Scooter in Japan
WOW! This is the best chili recipe I’ve ever had. (Shhh! Don’t tell my mother!) How can it be so quick and easy and taste so good? Now, I had to adapt a bit. I live in Tokyo. Cured bacon isn’t readily available here, and it’s nearly $30/lb at the few stores that import it. Fire-roasted diced tomatoes are not to be had, only unseasoned. So I nearly tripled the smoked paprika to get more flavor. I couldn’t get pinto beans, either—that substitution was chickpeas. (I know, I know. But when you live overseas, you sometimes have to punt.) Still tasted fantastic, and I can’t wait to share it! Thanks for this recipe and your effort to perfect it. Once I move back to the US, I’ll follow it to the letter. LOL!
Sweet Basil
I love all your adaptations!! Thank you so much for the feedback! And ps…chickpeas is a great substitute for pinto beans! I might use them for a substitute the next time I make this chili now that you mention it! Yummm!
Jenna
We’ve been making this recipe for years now. I already had a soft spot for it because it’s one of the only dinners my picky 5-year-old reliably eats. It was also the last meal I ate before my youngest was born and it carried me through labor! Anyway, today we made the chili for our church chili cookoff and took home first place. Another medal for this recipe’s hall of fame! Thank you for sharing it with us!
Sweet Basil
You’ve made my day Jenna! Thank you so much for the support!
Starlin
If I were to double this should I cook twice as long? Please give me advice😊
Sweet Basil
Hi Starlin! Nope, no need to cook longer. If you are using an Instant Pot, be sure it’s an 8 qt pot or doubling the recipe won’t quite fit. Enjoy!
Brandi
I just doubled in my 8qt and it’s about 1/4 of an inch from the line. Fits literally perfectly 🙂
Sweet Basil
Thank you so much for the feedback Brandi!
Beemom
This was excellent. Thank you.
Sweet Basil
Yay! Thank you!
George
Excellent chilli! However it did turn out as a chilli soup to start. I read comments before and was cautious to drain the beans completely so I’m not sure where the extra water came from. Next time I will just half the beef stock.
Thanks for the recipe!
Sweet Basil
Hey George! That’s interesting! Did you add the tomato paste? The tomato paste is the real thickener for this recipe. You could even add a little more tomato paste if you want. I’m glad you enjoyed it still!
Lauren
Please consider your readers with the amount of ads you post. The amount of Walmart, online gambling and allergy medicine ads I had to get through isn’t worth trying to make this recipe. I understand you have to make money but after three times of accidentally clicking on an add it pop up banner I gave up on the recipe. As someone who does marketing, you have other options that don’t frustrate people to the point of wanting to leave a review and disregard the recipe.
Bella
I’m surprised you don’t just use an adblocker. A fairly simple, frustration-free option that likely would have taken less time to install on your device than writing this post. If you hadn’t written a complaint post, I’d never even known there were any ads or pop-ups. I only see the recipe.
Sweet Basil
Thank you for the support Bella!
Sweet Basil
Thank you for your feedback! My ad partner is Raptive, and they care about reader experience and would value hearing from you. Please go here (https://raptive.formstack.com/forms/reader_feedback_form_06) to fill out a quick one-question survey.
Heidi
This is the absolute best chili I’ve ever had in my life. My entire family loves it and requests it often. My daughter, who hates chili, can’t get enough of this. To the readers that said it was too liquidy…did you add enough tomato paste? The first time I made this, I forgot the tomato paste all together and it was still a super delicious soup. The paste definitely thickens it up! Anyway, thank you for this recipe! It’s phenomenal!!
Sweet Basil
Thank you so much Heidi!! Your feedback means the world to us!