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Award Winning Instant Pot Chili Recipe [+VIDEO]

1195 Reviews

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 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, and all the toppings you want!

Instant Pot Chili that is award winning and bringing home chili cook-off victories across the country.  You don't want to miss diving into a bowl of our best chili recipe!

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.

If you want a healthy chili recipe, you should definitely try our award winning healthy turkey instant pot version and all healthy or not so healthy, should be accompanied with a side of corn bread or our crazy easy 7-Up biscuits!

Want the best chili recipe for 2018? I got you covered with this instant pot award winning chili recipe and yes, there's bacon involved! ohsweetbasil.com

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, right?! 😉

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!


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:

  1. Turn your instant pot to “saute” and cook the bacon until crispy.
  2. Remove the bacon and saute the bell peppers and onions until tender.
  3. Add the ground beef and cook until browned and drain any excess grease.
  4. Add all the remaining ingredients and stir everything together
  5. Place the lid on the instant pot and set to “chili” mode (“manual” can be used too).
  6. Cook for 18-20 minutes and allow a natural release for 10-15 minutes. If you get the burn notice, please see the section below.
  7. Once it is cooked, serve it up and top with all your favorite toppings.

Want the best chili recipe for 2018? I got you covered with this instant pot award winning chili recipe and yes, there's bacon involved! ohsweetbasil.com

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!

Want the best chili recipe for 2018? I got you covered with this instant pot award winning chili recipe and yes, there's bacon involved! ohsweetbasil.com

How to Freeze our Chili

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.

Instant pot chili but it can be made in a slow cooker too! Best chili recipe ever! ohsweetbasil.com

Burn Notice on Instant Pot

We’ve had a lot of questions, comments and concerns about the burn notice on the instant pot.

  • 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 flat can make the instant pot 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.

  • 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.

We have not ever had a burn notice. If you’re getting quite a few, make sure that pot is clean, stir things well, adding oil while cooking the bacon if it appears that there isn’t much fat, and if none of that works, you should contact instant pot as you may have a model that needs to be replaced.

Instant Pot Chili that is award winning and bringing home chili cook-off victories across the country. You don't want to miss diving into a bowl of our best chili recipe!


Can this Recipe be Doubled?

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.

How to Brown Meat for our Chili in an Instant Pot

  1. Alright, start with your bacon. Always.
    • 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 saute 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.)

How to Make our Best Chili Recipe in a Slow Cooker or Crock Pot

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 saute 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

  • Cheese
  • Sour Cream
  • Sliced Jalapenos
  • Green Onions
  • Cilantro
  • Chips

Have you seen our Instant Pot cheat sheet? Head there are all our tips for cooking all the basics in your Instant Pot!

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!  

Here are some more CHILI RECIPES that you’ll love:

Looking for more Instant Pot recipes?

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Want the best chili recipe for 2018? I got you covered with this instant pot award winning chili recipe and yes, there's bacon involved! ohsweetbasil.com

Instant Pot Award Winning Chili Recipe

4.26 from 1195 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
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!



  • 1 1/2 Pounds Ground Beef
  • 6 Strips of 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


  • 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.
  • Add the onions and peppers and cook until tender.
  • Add the meat and cook until browned.
  • 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.
  • Turn the instant pot to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
  • Serve with limes, sour cream, cheese, and a little bacon!


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. 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. 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. 
Nutrition Facts
Instant Pot Award Winning Chili Recipe
Amount Per Serving (1 bowl)
Calories 388 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 71mg24%
Sodium 1170mg51%
Potassium 843mg24%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 6g7%
Protein 23g46%
Vitamin A 1759IU35%
Vitamin C 28mg34%
Calcium 84mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

Recipe Rating


  • Thank you so much for this great recipe! I was in a chili cookoff and I won! This is the best chili I have tasted and it is so easy to make!

    • Reply
    • Yay!! We love hearing about chili cook off victories! Thank you so much for taking time to leave a comment!

      • Reply
  • I’m not sure if I made a mistake with the recipe or messed up some small step, but the chili just had no flavor. I’ve never had chili turn out bland before, and with this recipe having so many ingredients, I thought surely it would be AMAZING, but it didn’t impress.

    • Reply
    • Hi Emily! Hmmmmm…this is a comment we almost never get on this recipe. With all the spices, the bacon, the peppers, etc. I’m not sure how it could turn out bland. Do you have COVID? Haha! I shouldn’t joke about that I suppose. Sorry for your disappointment!

      • Reply
  • This is now my go to chile recipe! Seems like a lot of ingredients and a few steps but so worth it. We crumble cornbread on top with shredded cheese and sour cream.

    • Reply
    • That sounds like absolutely perfection! Thank you so much for taking time to leave a comment!

      • Reply
    • I have to watch my sodium so I used all “no salt added” canned ingredients and unsalted broth. Also left out salt from the seasonings, but used a half salt substitute instead and reduced the amount by half. The recipe was amazing. My teens enjoyed it as well! We will definitely keep this as our go to chili recipe! Thank you!

      • Reply
      • Love to hear this! Thank you so much Tiffany and thank you for all the low sodium tips!

  • Wow it really is super good! Made it tonight. Followed the recipe except I did not add the black beans and for beef stock I used the Better than Boullion Roasted beef base. Didn’t add jalapeño but might next time. Fire roasted tomatoes were great. I didn’t think we would like the bacon but it didn’t distract from the chili. Will definitely make this frequently!! Thank you for sharing with us.

    • Reply
    • Thank you so much for the feedback Tricia! I’m so glad you enjoyed the recipe! It is one of our most often repeated meals!

      • Reply
  • How would I double the recipe?

    • Reply
    • You would just double everything. It won’t quite fit in an 8 qt instant pot, but you could double everything and cook it on the stove top or in the slow cooker. You could also eliminate a could cans of beans and fit it into an 8 qt instant pot. I hope this helps.

      • Reply
  • I love this chili so much! It’s so easy in the instant pot and I have made it several times now. I am glad I found a chili recipe that I can go back to time after time!

    • Reply
    • Yay! Thank you so much Janet!

      • Reply
  • Read all the comments basically before attacking this.. my changes

    1. Drained most of the fat from the bacon before adding peppers and onions. Deglazed with a few ounces of white wine and it freed up all bits on the bottom beautifully.
    2. Increased saute on beef to Normal from Low.
    3. Mixed in all spices first once beef was done BEFORE adding broth, beans and mixing tomato paste and fire roasted tomatoes together and dumping on top. Many commenters said to not stir and I did not.
    4. Let natural release go for 10-12 mins before opening valve.
    5. Stirred everything together once lid was off and served over rice with sour cream, parsley and sour cream like the picture.

    Verdict? It was incredible. My wife had 2 portions as did I. It will be my non crockpot chili version from now on. Lordy, incredibly great. Will def. look at rest of site to find other top ranked recipes.

    Notes section has some weird sentences adding together crockpot and Instant Pot directions and that needs editing btw.

    Parsing it out into individual freezer containers right now. I have been disappointed by random “best” recipes on Pinterest. Not this time. Absolutely sensational. What a find.

    • Reply
    • Yay! Thank you so much Greg! Thank you for taking time to give your feedback and for leaving all your tips. I’ll review the crockpot instructions now and see if I can clear them up at all. I’m so glad you and your wife enjoyed it!

      • Reply
  • What spice rating would you give this? I’m wanting to try it, but I don’t really can’t handle much spice at all haha.

    • Reply
    • Hi Kelli! I am a total wimp when it comes to spice and this one is just perfect for me. If you are worried about the heat, you can half the jalapenos or omit them. You could also add regular diced tomatoes instead of fire roasted tomatoes. I think you are going to love it!

      • Reply
    • It’s not spicy at all, just flavorful. My wife hates spice too and we did the full Jalapeno and it was just great. Don’t worry about it being too spicy.

      • Reply
  • Now my go-to chili recipe

    • Reply
    • Yesssss! Love it! Thanks Cindi!

      • Reply
  • Tasty recipe, but too watery. Will add more tomato paste next time, and less than 1.5 cup broth.

    • Reply
    • Hi Linda! That is one criticism I’ve never had for this recipe! Adding more tomato paste and reducing the broth should definitely thicken it up!

      • Reply
  • I made the “Best Chili Recipe” today in the slow cooker and it was delicious. Definitely a keeper!

    • Reply
    • Thank you so much Deb!! I love when the weather cools down a little. Chili is perfect for this time of year!

      • Reply
  • I make mine in the crockpot and substitute beer for the beef broth (since I forgot to get broth from the store the first time I made it). Love it with the substitution. This recipe has now gone in my recipe box to make over and over again. And I’m not normally a chili fan.

    • Reply
    • This makes my day Christine! Thank you so much for the feedback!

      • Reply
  • Absolutely love this chili! I don’t make any changes. I do have a question though. My IP’s chili/bean setting is 47 minutes. I’m always scared to try that because you say 18-20 on high manual. Do you know if the chili setting cooks at a lower level of heat? I’ve always wondered but nit brave enough to try.

    Thanks for such a great recipe!

    • Reply
    • Hi Donna! Don’t quote me on this, but I believe the chili/bean setting on the Instant Pot assumes you are using uncooked beans so it is a longer cook time. You should be able to change the time on it though if you want. Then you could reduce it to 18-20. I hope this helps! Thank you so much for taking time to leave a comment and I’m so glad you enjoy this recipe!!

      • Reply
  • I’ve made this twice but added corn, and everyone adores it. Even the picky non-chili lovers. Great recipe!

    • Reply
    • Love to hear this!! Thank you so much! And I love the idea to add corn! Yum!

      • Reply
  • Thank you for this recipe. I have made it several times and am ashamed it has taken me so long to review it. It was quickly a family favorite! I often substitute half chorizo ( bulk not the stick stuff) for the ground beef because we like a bit of bite.

    This recipe did win the Eagles Chili Cook off!

    • Reply
    • Yahoo!! Thank you so much Cindy! I love substituting in some chorizo! I bet that is delicious! I’ll be trying that next time!

      • Reply
  • This Chili is really really good! Maybe one of the best easy weeknight chilis I’ve had. Its great that you can just make it all in the instant pot and the actual hands on time is low. I make this about once a month!

    • Reply
    • Thank you so much Genevieve!

      • Reply
  • We love this recipe and I probably get a “Burn” notice about 25% of the time with our pot, but work around it.

    It’s pretty easy to address “Burn” situation:
    – Release the pressure (if it’s locked already) and remove the lid
    – Stir everything around so nothings sticking to the bottom
    – Put the lid back on and set it to sealing again

    After doing this the pressure should build pretty quickly (since everything is still hot) and once it kicks into the pressure cook countdown everything should be golden.

    Thanks for this recipe, we make it almost once a week in the winter.

    • Reply
    • Thank you so much for the feedback Don and the great tips!

      • Reply
  • The burning and burn notices…We have two Insta Pots. The older one never burns of has the notice, the newer one it’s almost a chronic problem. My husband (a mechanical engineer) believes it’s a manufacturing defect, but since it doesn’t cause fires, no recall/replace. I’ve heard it’s been “fixed” but who knows in what models/dates.

    • Reply
    • Also, spray well with Pam cooking spray, use a metal spatula to scrape as you go, and for the “sauté” setting use normal and/or low. It takes a bit longer but worth it. If you see sticking pull out the insert to scrape and let it cool for 60 seconds. I see the same issue on many sites and many recipes other than just chili….

      • Reply
      • Thank you so much for all the tips!

    • Interesting! Thank you so much for the feedback! I knew it definitely had to be something on the Instant Pot because we have never had an issue with it.

      • Reply
  • Best chili recipe hands down! My kids and I loved it. I took the recommendation from another reviewer and added 1 tbsp of cocoa powder and 1 tbsp of sugar and it turned out great. Delish!!

    • Reply
    • Yay!! Thank you for the feedback and I’m so glad you enjoyed it!!

      • Reply
  • Love the recipe! I added 1tbs cacao and 1tbs peanut butter for the extra kick.

    • Reply
    • Yum! What a great idea! Thank you for the support Silya!

      • Reply
  • Love love this recipe! The only thing I do different is I add the canned beans after the pressure cook to avoid them becoming overly soft or mushy.

    Thank you for the recipe!

    • Reply
    • Thank you April! And thanks for the tip on the beans! That is a great option!

      • Reply
  • You keep calling this an Award Winning recipe… but you haven’t said WHAT award it won?
    I’d really like to know cos I’d like to see what other instant pot award winners might be out there…

    • Reply
    • A neighborhood chili cook off! And if you read several of the comments, it has won a lot of other chili cook offs out there! Enjoy!

      • Reply
  • This is the best chili recipe I’ve tried and I’ve tried many. I’ve made it over a dozen times at least. My family fights over the last bowl of this chili. A couple changes I tried on my last batch that resulted in the best overall so far: used 8 slices of bacon and added all of it to the chili. Used a little extra meat – half chili meat, half ground chuck. Used a very large jalapeño and added extra tsp of salt.

    • Reply
    • Yay! I love this! Thank you so much Dominic!

      • Reply
  • I tried my best to prevent a burn notice, did the bacon veggies and hamburger in a separate pan. Got a burn notice almost immediately and the entire bottom of the instant pot was burnt. Fairly disappointing when you’re putting dinner together at 6:00 and now have to transfer to a stovetop and hope it reduces quickly.

    • Reply
    • I’m so sorry for the frustration Stephanie! It really seems to vary from instant pot to instant pot. We have still never had the burn notice happen, but I know a lot of people get it frequently.

      • Reply
  • Burn notice every F-ing time. Stainless pot, non-stick pot, stir thoroughly, add more liquid- it’s very irritating! The recipe is good, when it worked the ONE time out of at least 50 that we’ve made it.

    • Reply
    • Ugh! So sorry! It seems like some versions of the Instant Pot are more prone to the burn notice than others. I still have never gotten a burn notice before. I’m so sorry for the frustration! I know it defeats the purpose, but there is always the stovetop and crockpot method as well.

      • Reply
  • This is delicious! Second recipe I’ve made using the insta pot. I cut it way down since there are only two of us. I did not have the fire-roasted tomatoes, so I used habanero tomatoes and chiles instead. This was so fresh tasting – just amazing! Thank you…

    • Reply
    • Love to hear this Moya! Thank you so much!

      • Reply
  • Just made this for the Super Bowl. I used dried beans (3/4 cup dry of each kind), soaked overnight and then increased cooking time for the chili in the Instant Pot to 32 minutes with a full natural release. SO, SO GOOD! Thanks for the recipe!

    • Reply
    • Yesssssss Dawn!! I’m so glad you enjoyed this chili! It is perfect for a Super Bowl party!

      • Reply
  • FABULOUS! I only had Rancho Gordo ayocote beans (I brag—I tried the expensive beans), and I should have used more chili powder, but still—absolutely stellar. Don’t skip the red crunchy onions on top. I’m gonna make this once a month for the rest of my life.

    • Reply
    • Love to hear this!! I’m so glad you enjoyed it! Thank you for the support!

      • Reply
  • Hey I was wondering if you have nutrition info by the cup? “Bowl” is an extremely arbitrary serving size and makes it hard to estimate nutrition info. Thanks!

    • Reply
    • Hi Savannah! It’s about 1 to 1 1/2 cup of chili.

      • Reply
  • Can you use dry beans?

    • Reply
    • Hi Jessica! Yes but they will need to be cooked first before adding them to this recipe.

      • Reply
  • I made this last night and it was amazing! I had some for lunch today and it was even better! Best chili I have ever made. I can’t wait to try some of your other recipes.

    • Reply
    • Yeah!! Love to hear this! And you’re right…it’s totally better the second day!

      • Reply
  • I too won a chili competition with this one! I just made it again so I could have it all to myself!

    • Reply
    • Haha…you’ve made my day Emma! That’s amazing!

      • Reply
  • Thanks for sharing the recipe.
    I didn’t use the bacon because I have to watch my husband’s sodium level since he had a stroke a month ago. But otherwise, I followed the recipe for verbatim.

    I did notice that the chili had a bitterness from the chili powder. So I added another portion of the roasted diced tomatoes, which did cut the bitterness. 😊

    • Reply
    • Thank you so much Bernadette!

      • Reply
  • I have never been able to make delicious chili at home and now I can. This is fabulous! It makes a huge amount so I have enough to freeze and have some on hand when the chili urge strikes. Thank you for this wonderful recipe!

    • Reply
    • Thank you so much Liza!! I’m so glad you enjoyed this recipe!

      • Reply
      • This turned out amazing!!! My husband couldn’t stop talking about how good it was.

      • Love to hear this!! Thanks Tina!

      • Excellent recipe! I’ve been making this for a couple of years and experienced my first “burn” notice on Instant Pot. Realized I had the setting on “high” pressure instead of “normal” pressure. That seemed to do the trick. Also, I add one tablespoon of baking cocoa powder (to deepen the flavor) and one tablespoon of sugar to cut the bitterness of the chili powder. I also added red, yellow, and orange peppers. Delicious every time:) Thank you!!!

      • Thank you so much for the feedback! And I love the addition of cocoa powder…yum!

  • Second time to make this award winner! Taking it to our horse barn Christmas party tonight. This time doubled the recipe in our big cast iron pot, substituted 2 lbs ground venison from a deer my daughter harvested. The bacon adds perfect amount of fat. Added 3 bay leaves…can’t wait to share great food with great company! Merry Christmas from Louisiana!

    • Reply
    • Yay! This made my night Lori! I love thinking about this chili going going to a horse barn Christmas party! Happy holidays to you and all your loved ones!

      • Reply
  • What’s the serving size of this? Thinking of doubling for a large family gathering. Would cook time remain the same, in the instant pot? Thanks!! Looks amazing.

    • Reply
    • Hi Rachel! The serving size is about 1 cup of chili. I know that this recipe doesn’t fit in an 8qt instant pot if you double it. You would have to take a can or two of beans out for it to fit. The cook time would remain the same though. I hope this helps! Enjoy!

      • Reply
  • This was my first time making chili ever! This recipe was perfect the right amount of spice and flavor. Thank you for sharing, i will be making it again

    • Reply
    • Love to hear this Ali! Thank you so much for the feedback and so glad you enjoyed this recipe!!

      • Reply
  • Damn good chili!! I’ve been using this recipe for probably close to 3 years now and it just keeps getting better. I do add about 3/4 of a good beer, maybe a ipa or sometimes a lighter beer. I like my chili HOT!! So I add extra jalapeños and 3-4 habeneros. This time I added some Diablo chili’s and I might regret that decision tomorrow 😖.
    Thank you “oh sweet basil” I really enjoy making alot of your recipes!

    • Reply
    • Thank you so much for your feedback and for your support! You’re the second person who has left a comment today about adding habaneros. My mouth is one fire just reading the words…hahaha! I’m so glad you enjoy this chili and you have made it your own!

      • Reply
  • I have now made this chili for over a year and a Half in the Pressure cooker- Excellent recipe – I am one for more of a kick – I usually make a Double batch and add about 4 more Jalapenos depending on size and 2 or 3 Habenero’s depending on size, with a teaspoon of Cayanne. It sounds like alot of heat but it really adds a little BITE to it.
    Not overbearing and everyone seems to like it alot.
    Today we are replacing the Habeneros with a Ghost pepper just to see how it goes.

    Thanks for sharing this recipe

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    • My mouth is on fire just reading this! Haha! I’m so not a spicy person! I am so glad that you enjoy this recipe and you have made it your own! Thank you so much for taking time to leave a comment and some feedback! How was it with a ghost pepper??

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  • I had to make quite a few substitutions due to what I had on hand but this still came out really delicious.. thank you!

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    • Love to hear this! Thanks Amy!

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  • Better than Wendy’s old mild chili recipe!
    I did use Great Value Seasoning Mix with frozen chopped onions, celery and bell peppers, and a nylon meat chopper to break up my meat in a separate fry pan so no burn notices ever. Used a green bell pepper instead of jalapeño.
    Using all salt free products, I add Herb Ox and No Salt.
    Also, I always add a few bay leaves and a quarter cup of ketchup because that is what Grandma always did. Your recipe is almost PERFECT! Thank you so much. I am now deleting all my other chili recipes.

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    • Thank you so much Carole! I’m so glad you enjoyed this recipe and I love all the ways that you made it your own!

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  • I also won a chili competition with this, thanks! I made a couple tweaks but pretty close.

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    • Love to hear this!! Thanks Sara!

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  • I followed the recipe pretty closely, except: one pound of 80/20 one pound of 93/7 both ground sirloin, one jalapeno and 2 serranos and I used all of the bacon in stead of using 1/4 as a garnish. I did win my local chili cook-off against 6 others and many people asked me how long I had been working on the recipe lol. The burn notice came up but I just stirred and scraped the bottom well and it pressurized and cooked afterwards. If I cook it again I will probably add more spice.

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    • Yay! Congrats on the chili cook off victory! I’m so glad you enjoyed it and made it your own!

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  • Kept getting burn messages. Had to transfer to a stovetop pot to finish

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    • Hi Lorri! I am so sorry! This happens frequently with certain Instant Pots. It seems that some are more sensitive than others. There is a whole section in the post about tips for avoiding the burn notice. Hopefully that information will help in the future!

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  • Followed the recipe exactly. It was easy, pretty (I like the three different colored beans), and delicious!! My new favorite recipe! Will double next time and cook it in my dutch oven on the stove.

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    • Yay! Thank you so much for the feedback!

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  • This chili was great!!! I made it in the crock pot, I’m not super confident with my insta pot. I used ground turkey instead of beef because we were having hamburgers the next night and we couldn’t taste a difference 🙂 thanks for the recipe

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  • We enjoyed the chili over baked potatoes the first night and then for leftovers it in a pie plate baked with a cornbread casserole over the top. Thank you, I will make this again!

    I can see how many are getting burn messages. The newer models have a highly sensitive heating element which makes them more susceptible to burn. This explains why some are able to make the recipe as written, while others are not. I made this in the original Duo, but I’m pretty positive my newer ULTRA would give me a problem for sure.

    Still, not willing to possibly burn I prepared as follows:
    After beef is browned add onions and peppers to pot and cook until tender.
    Stir well and add spices. Allow to heat through 2 minutes. Turn off pot.

    LAYER beans on top of beef, DO NOT STIR.
    Pour Rotel and tomato paste and layer over beans. DO NOT STIR. (I mixed the Rotel and tomato paste together and then poured it over the beans).
    Add broth to pot, continue as written. Hope that helps.

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    • Hi Michele! Thank you so much for the feedback on the chili and for all the tips for avoiding the burn notice! Any tips to help fellow readers avoid the burn notice is so appreciated!

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    • To lessen the chance of hetting the dreaded BURN notice, after sautéing anything, be sure to deglaze the pot thoroughly with a liquid and wooden spoon before continuing. I have eliminated it this way for years and it works every time unless there is not enough liquid for the recipe in the first place. Hope this helps.

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      • Thank you so much for the tip Jeff!!

  • This recipe does not work my instant pot stoping saying food burning

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    • I’m so sorry for the frustration! There is a whole section in the post on possible reasons for the burn notice and how to avoid it. It really seems to depend on what version of Instant Pot you have.

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      • I put this recipe up for review with my instant pot community. They think the burn notice is due to the stirring. Not enough thin liquids. It’s a bit bland for my taste but my kids liked it.

      • Thanks Val!

  • I’ve been craving chili and I LOVE bacon so this sounds delicious. Has anyone tried it without the beans? Curious if it’s just as delicious, I’m not a huge fan of beans in my chili for some reason.

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    • It isn’t chill without the beans … to me it’s just meat sauce.

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      • I prefer beans as well!

  • This was great! I usually don’t like chili and I got seconds! I used H-E-B Hayride Bacon which has pumpkin pie spice flavoring and it added a nice fall flavor. Next time I will try regular bacon. For people with burn problems, a lot of IP recipes say not fully stir in the tomato ingredients (the diced tomatoes and paste in this case). I put those two ingredients in the end and just lightly stirred them into the top—no burn issues.

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    • Thank you so much for the feedback Taryn and for the tips on the burn notice! I’m so glad you enjoyed this recipe!

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  • I skipped the bacon but this recipe was still amazing!

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    • Yeah!! Thanks Jillian!

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  • A fantastic chili recipe!! I added my own touches-some churrizo chunks and a Scotch Bonnet as it was in its final stages for a blast of flavor and heat. This will be my go to chili recipe from now on!

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    • Yessssss! That sounds amazing! Thank you so much Rochele!

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