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Award Winning Instant Pot Chili Recipe [+VIDEO]

336 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!

 

FAQ

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?

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

4.28 from 336 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!

Equipment

Ingredients

  • 1 1/2 Pounds Ground Beef
  • 6 Strips of Bacon good quality, chopped
  • 1 Can 15 ounces Kidney Beans, drained
  • 1 Can 15 ounces  Pinto beans, drained
  • 1 Can 15 ounces Black beans, drained
  • 1 Can 15 ounces Fire Roasted diced tomatoes with juice
  • 1 Can 6 ounce Tomato paste
  • 1 large 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 Minced garlic

For Garnish

  • Sour Cream
  • Cilantro
  • Cheese shredded

Instructions

  • 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!

Notes

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 459 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 10g
Cholesterol 89mg30%
Sodium 1110mg48%
Carbohydrates 33g11%
Fiber 9g38%
Sugar 10g11%
Protein 36g72%
* 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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About the authors

Cheney Family

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

916 comments

  • So I made this tonight and received nothing but rave reviews. Thank you for sharing this recipe. I didn’t change a thing.

    • Reply
    • Yay! Thank you for the feedback!

      • Reply
  • Just won my office chili cook off! I added double the bacon and topped off with sharp cheddar. Thank you for the recipe!

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    • Double the bacon…that’s the way to go! Congrats on the victory!

      • Reply
    • I love this recipe and have made it many times. I like to add up to 1 extra pepper, and I usually leave out the bacon entirely to make a (slightly healthier) quick weeknight dinner. Even without the bacon, this chili is amazing.
      The hardest part of making the dish is scrolling through this entire website to get to the recipe.

      • Reply
      • Thank you for the support and feedback Courtney! There is a “Jump to Recipe” button right at the top of the post that allows you to jump directly down to the recipe card. Hopefully that helps make things easier for you!

  • Regarding the burn notice I cleaned the bottom very well before locking the lid, and after pressure built burn notice appeared so I turned the pot off for a minute and back on never seen the notice again. As for the chili… it turned out really well, a tad too spicy for our tastes but a reduction of the chili powder next time will be fine. A must try folks.

    • Reply
    • Thank you for the feedback Ted!

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  • Made this tonight & got burn notice twice. First time there was some burning on one side. I did scrape entire bottom prior to adding rest of ingredients, so not sure where it came from. Removed chili. Scrubbed pot. Second burn notice I just shut it off & left the lid on for 30 min. Everything was cooked. It was delicious, but what a pain

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  • Just tried this recipe. I even cooked the bacon, beef onions and peppers in a skillet to be careful. Burn…. Emptied pot, nothing stuck and washed the pot. Put all back in, and burn notice again. Something with the chemistry, doesn’t happen with any other recipe.

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    • I have to change the rating. Nothing changed about the burn issues, but I finished this on the stove top and it really is the best chili I ever tasted! Will risk the burn issue again!

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      • Thank you so much Randy! So glad you enjoyed it!

    • Hi Randy! We have made this recipe countless times with cooking everything in the Instant Pot and have never had this problem one time. I’m convinced that it depends on the model of Instant Pot. I’m sorry it didn’t work for you! That is so frustrating!

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    • It was fantastic! The family really enjoyed it!

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      • Thanks Jerard!

    • that’s weird bc ive made this 3x now and im a brand new instant pot user and ive never had any issues.

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  • Best chili I’ve ever had!

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    • Thank you so much Vince!

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  • This is the BEST chili I have ever made. I used 1 pound of Italian sausage and one pound of beef. My team at work won a chili cook off with this recipe. It was delicious! There WERE absolutely no leftovers. 🙂 thank you for a great recipe with so much FLAVOR!

    • Reply
    • Yippee!! We love to hear this! Thank you so much for taking time to give us feedback!

      • Reply
  • This is the BEST chili I’ve ever had! Thank you so much for the amazing recipe. I work for a small, rural city, and would love to share the recipe in our local monthly newsletter. Is that OK to do? If so, I would credit you of course and include a reference directing people to your blog.

    • Reply
    • Yes absolutely! Thank you for the support!

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      • Perfect, thank you so much!

  • Dear god, this is indeed the best chili ever! I too made this for the Super Bowl yesterday, and it is fantastic.

    I used 1 lb of ground bison, and turkey bacon. Since both of those are lean meats, I browned the bacon in rendered chicken fat I have stored in the fridge. I made sure to scrape the bottom ,and had no issues with ‘burn’. Since I only used a pound of meat, I cut back all of the spices just *slightly* (ex if it called for a TB, I may the TB just a little light).
    I did use the optional jalapeño, but only used 1/3C of red onion (a full onion would have been really overpowering for my tastes).

    We served with avocado sliced on top, sour cream, and sharp cheddar cheese. Potato chips on the side.

    Seriously, it was the best chili I’ve ever tasted.

    • Reply
    • Thank you so much for the feedback Amy and for the tips! So glad you enjoyed it!

      • Reply
  • Made this today for the Superbowl.
    This was definitely the best chili I’ve ever made.
    My wife isn’t much of a pepper head, so I didn’t use the fresh Jalapeno
    The only variance I made from your recipe was to use fire roasted salsa instead of tomatoes, and added a pound extra of cubed steak.
    I now know I can make a crowd devouring chili!! Thank you so much!!

    • Reply
  • Made this today for the Superbowl.
    This was definitely the best chile I’ve ever made.
    My wife isn’t much of a pepper head, so I didn’t use the fresh Jalapeno
    The only variance I made from your recipe was to use fire roasted salsa instead of tomatoes, and added a pound extra of cubed steak.
    I now know I can make a crowd devouring chile!! Thank you so much!!

    • Reply
    • Yay! Love to hear this! So glad you enjoyed it!

      • Reply
  • Way too watery for me! I drained the beans and everything. Anyone else have this issue?

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    • I’ve never had it turn out watery. I’m so sorry!

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    • I also had it turn out to watery. Not sure where I went wrong. Maybe I’ll do 1c of stock next time.

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  • Great chili. Add a teaspoon of dark cocoa powder for extra depth!

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    • Oh yum! Love the sound of that!

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  • Hubby loves it! Nice and thick. Thank you.

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    • Thank you for the feedback Joan!

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  • This recipe is wicked good! I added some Tony’s Chachere for kick and it turned out great!

    • Reply
    • Love to hear it! Thanks Bill!

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      • I am planning on making this recipe tomorrow. I would love to add some pasta shells to it, have you ever done that with this recipe? If so when would you add It?

      • Hi Natalie! I would add already cooked pasta to the chili after it has finished completely cooking. Enjoy!

  • Best chili I have ever had. Everyone I make this for raves about it’s I add a poblano pepper to it and the flavors are amazing

    • Reply
    • Thanks so much Cat!

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  • Ive never wrote a review before today! This is literally the very best chili ever! The only thing I do differently is add Hungarian Wax peppers. This is literally the very best chili ever! The fact that it can be made in my instant pot just makes it so much better!

    • Reply
    • Thank you so much Deziree! We sure love it too!

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  • Do you typically take out the bacon grease after cooking the bacon? Thank you!

    • Reply
    • No, I usually don’t. I use it to saute the bell peppers and onions.

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  • I made this for the Conor/Donald fight, and it was very good. I followed all the ingredients, but added more peppers. Serrano pepper and a green and red bell pepper, and jalapeño. Also an extra pound of meat. Very good and spicy. Best chili I’ve made, so thank you!

    • Reply
    • Thank you so much Lynn! So glad you enjoyed it!

      • Reply
  • 3rd time making this recipe and just so inspired by how good it is I had to comment. I stick to the recipe to a T as I find its just the perfect balance of spice and hearty. Thank you!! Big Fan

    • Reply
    • Thank you so much David!

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  • I started ranting before I could rave…!!!
    AWESOME RECIPE! Thank you Sweet Basil People!

    I used Cornish game hens instead of ground beef.
    I used mustard instead of tomato paste.
    I used a cantaloupe instead of the onion.
    I used radishes instead of the jalapeño.
    I used a turquoise pepper instead of red.
    I used iced tea instead of beef stock.
    I used Tapioca instead of beans.
    I baked it on a cookie sheet at 475 degrees for two days and it was the best doggone made from scratch chili I’ve ever tasted!!!
    Burn Baby Burn Disco Inferno!!!

    • Reply
    • So you didn’t really make the recipe listed.

      • Reply
    • Hahaha nice!

      • Reply
    • Flipping awesome review! I love dry sarcastic wit!

      • Reply
  • I made the recipe as written in my Instant Pot Duo. Flavor was good was there was no liquid remaining after cooking. I was suspicious of the small amount going into the recipe. Turned out more like beef and beans. It was cooked on the Chili feature for 30 minutes and then it let the pressure out. Is it supposed to be this way?

    • Reply
    • No, it should definitely be like a chili. Are you sure you added all the beef stock and left the juice in with the tomatoes?

      • Reply
      • Yes to both. I will try it again – perhaps something weird happened. Thank you!

      • Dang! I don’t know what could have happened then. I’m so sorry!

  • This IS the best chili recipe. I used Ancho chili powder because that was all I had and forgot the Worcester sauce. ( pressure had already started). Next time I’m doubling the recipe!

    • Reply
    • Thank you so much Reesa! We have been told a double batch doesn’t quite fit in an 8qt Instant Pot, but if you omit a can of beans, it just barely fits.

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  • I have never commented on a blog, but I MUST for this recipe!! My husband and two sons are raving about this chili! I had everything on hand and made it almost exactly to the recipe (except half smoked and half regular paprika). Thank you for this! It’s delicious and it’s no wonder it’s won awards. 😊

    • Reply
    • Thank you so much Lori-Ann!! You have made my day! So glad you and your family enjoyed it!

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  • How do you avoid the burn error message with this recipe? Doesn’t seem to work in pressure cook mode. Thanks.

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  • Loved this chili, it was easy to make and perfectly spiced! I did brown everything in a separate skillet, as I didn’t want to risk the burn notice. Super good with cornbread!

    • Reply
    • Thank you so much for the feedback Maddie! A side of cornbread is a must!

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  • I didn’t care for this chili at all, I’m sorry to say. I had all ingredients on hand and followed the recipe to the letter. I love chili of all kinds, it’s hard for me not to like a bowl of chili! However, I’ve tossed the leftovers as nobody in my family liked this one.
    I have three observations related to the things I didn’t like. One, the recipe doesn’t all for enough chili powder, in my opinion. I was tempted to add more, but wanted to follow the recipe exactly. Before adding the bacon back to the pot, I tasted it and thought, yep, the recipe calls for the right amount of salt. However, after adding the bacon back in and cooking to the recommended time, salt from the bacon greatly increased the saltiness! I thought it was way too much. Finally, there was an odd bitter taste that I can’t put my finger on. It was just a weird taste! Perhaps it was the smoked paprika? I normally don’t like smoked paprika, but thought it would blend well with the recipe. Could it have been the oregano? I’ve never put oregano in my chili, so I don’t know.
    Anyway, I ate it, but I was disappointed.

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  • This was so tasty! My husband really liked it, and he’s a bit of a critic!

    • Reply
    • Yippee! Love to hear that! Thanks for taking time to leave us a comment!

      • Reply
  • This is a ‘go to’ staple for my family. I love it so much I sent my sister an instant pot with this recipe as a gift. I’ve also shared it with work colleagues.

    • Reply
    • Yay! love to hear this! Thanks for taking time to leave us a comment!

      • Reply
  • What can I substitute for the Worcestershire sauce and can I use bison meat instead of beef …

    • Reply
    • Just omit the Worcestershire sauce and yes, bison can definitely be used. It quite a bit more lean than beef, so be sure to not over cook it when you brown the meat.

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    • Soy sauce might be a good substitute for Worcestershire sauce!

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      • That would be a good flavor!

  • Really good! Made an adjustment only because my husband isn’t a fan of cumin. So we did 1/2 tsp cumin 1/2 tsp chipotle chili powder. We omitted the jalapeño and with the chipotle chili powder it was just a touch of heat. My IP has a chili setting and I used that and had no problem with a burn message. Will be making again!!

    • Reply
    • Thank you so much for the feedback Shannon! So glad you enjoyed it!

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  • Does this recipe fit in a 3 quart pot?

    • Reply
    • No, you want to half it to make it in a 3qt pot.

      • Reply
  • I’ve made this 5 times now. This recipe is 5 star but I have to give 4 because every time I’ve made it I get BURN. I’ve followed all of the tips in the turkey chili recipe on here. I make sure all of the bacon bits don’t burn. I don’t know what to do. I’ve got 5 times on the batch I’m making now and I’m giving up.

    • Reply
    • Put your temp on low pressure. I kept getting the same message until I lowered it

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      • So good! It’s the perfect amount of heat for my pallet. Super fast but tastes like it took all day. I did use more jalapeño.

      • Thank you so much for the feedback!!

  • I’ve made this a number of times, and believe you have a real winner here. The texture and flavour are both outstanding. I do make a few changes: ground turkey (trying to limit my red meat consumption) doing the beans from dry in the instant pot (prefer the texture) and I add 1 tsp. of Chipotle Chili Powder for a bit of smoke. If I’m ever well enough organized, I’d like to try pancetta instead of bacon. Thank you for sharing this recipe, it has become a staple.

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    • Thank you so much for the feedback Craig! Pancetta would be delicious! We appreciate your support so much!

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  • I’ve made this several times and my family absolutely loves it. We leave the recipe as is but skip the jalapeños. Looking forward to making it again tomorrow.

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    • Love to hear this! Thank you!

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  • I attempted to make this in my Instant Pot 6 Quart Duo and it burned not one but twice, what am I doing wrong? Thanks.

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  • I made this recipe to the letter for my company’s annual chili cook-off on 11/7. I was pleasantly surprised to win 1st place. I made a double batch over the weekend for a family get-together and it was gone in a flash. I sent what wouldn’t fit in the instant pot home with my Dad to cook in his instant pot. Great recipe! Thank you. I think that after make a single and double batch that I would probably make 1.5x your recipe. I think that should probably all fit in one 6 qt instant pot and allow for ample left-overs.

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    • Thank you for the feedback Don! So glad it was a hit for all your family and friends!

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  • I am speechless over this recipe. I also followed it precisely and it was AMAZING! It is so rich and full of flavor … I will never use packer seasoning again!

    • Reply
    • Yay! Thank you Nikki! So glad you enjoyed it!

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  • This was so hot, we could not even eat it.
    Put in lime juice, bit of sugar, and sour cream, still WAY to hot.
    I always follow a recipe the first time I make it but that was a mistake here.

    • Reply
    • Oh interesting! Are you sure you did the right amount of chili powder? I’m not a fan of spicy at all, and this has never been hot to me. Maybe you got an extra spicy jalapeno? I’m so sorry it didn’t turn out the way you hoped!

      • Reply
  • Just made this chili tonight on a whim. It is SO GOOD and that’s saying a lot because I am not usually a chili person. I followed the recipe exactly and it turned out perfectly. I set aside some bacon for topping (as recipe said), but next time will do a few extra slices because that added crunch and flavor sung so brilliantly and I wanted more. Thinking about serving this for Christmas lunch!

    • Reply
    • We love to hear this, Heidi! Thank you!! It would make a great Christmas lunch! Happy holidays!

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  • I will never use chilli magic again. This recipe has taught me how chilli is made from scratch. I never knew what spices went in to make it taste like chilli. This recipe is easy and taste amazing. It really does taste like an award winning chilli. This is my lifetime chilli recipe. My kids love it and they will always remember mom’s chilli.

    • Reply
    • Yay Pam!! Thank you so much for the feedback!

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  • Is the calorie count with or without the garnish? Thanks!

    • Reply
    • Without the garnishes. Great question!

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  • Made a huge batch of this in the crockpot and in the Instant Pot a few weeks ago, and then froze it right away. Took it out this last night since I didn’t have a chance to meal prep over the weekend. At the time my boyfriend raved about it and asked when I could make another batch (he ate his right away instead of freezing). It’s super yummy and so flavorful!!! Will be definitely be making this again.

    Jenna Sayman
    https://www.itscalendar.com/

    • Reply
    • Yay! Thank you so much for the feedback Jenna! It is a definite favorite in our house too!

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  • Followed the recipe to the T and honestly have never had a more delicious Chili! The flavors are explosive & it’s everything hubby & I wanted for a chilly night. DELICIOUS! Thank you for the amazing & SUPER SIMPLE recipe

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    • Thank you so much Macy!

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  • Never made chili with bacon. A little leery of how it will taste. Also I don’t see very many tomatoes in this recipe. I guess I am more of a tomato chili girl. How do you think it would affect the taste? And is beef broth ok to use or should I do the stock?

    • Reply
    • Bacon makes everything better! You could add an extra can of tomatoes if you want. I’m never opposed to more tomatoes! Beef broth or stock both work great!

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  • could guinness be used to replace the beef stock? looking for a low fodmap alternative.

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    • Hey! We don’t drink or cook with alcohol so we are probably the worst people to ask. Haha! I don’t think I would completely replace the beef stock, maybe do half and half?

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  • First of all, this is a great recipe!
    Second of all, if you are making a vegetarian version of this recipe and/or are using an Instant Pot mini, the odds of you getting a burn notice before pre-heating is completed are extremely high. If using the mini, halving the recipe and using the same heat and timing as directed works well for nearly all recipes. If using vegetarian “meat”, it is difficult to prevent a burn notice even if the amount of oil is increased. Taking the time to slow cook at a lower heat for around 40 minutes to an hour is more likely to save you from hearing that dreaded “burn” sound.

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    • Thank you for all the helpful tips Jon!

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  • Thank You so much for this recipe! I took the 1st Place award in my office’s Chili cookoff out of 17 entrees today! I did make some substitutions and additions. I used diced pancetta instead of bacon, I added beef tips in addition to the ground beef, one less can of beans and one more can of fire roasted tomatoes… It had such a rich complex taste with the beef stock, smoked paprika and Worcestershire sauce! Just wonderful! 

    • Reply
    • Yay! We love to hear about all the chili cook off victories! Congrats! And thank you for the feedback!

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    • @Karen Sharp (or Sweet Basil): The 2nd time I made this chili, I attempted all of your changes, but couldn’t get rid of the burn message and wound up cooking it on the stove, instead. After the first burn message, I emptied everything out and thoroughly cleaned the inner pot, so it wasn’t from food bits on the bottom. Did you cook the pancetta or the beef tips in any special manner? I cooked the pancetta in the same manner Sweet Basil said to cook the bacon. I cut the beef tips into bite-sized pieces and cooked them with the ground beef. Since they were a bit thicker, I did cook the meat a bit longer than when I just had the ground beef. Any suggestions?

      Came out delicious both times, but I’d like to figure out what I did wrong the 2nd time.

      • Reply
      • That darn burn message! I can’t speak to what Karen did, but we’ve never had a problem with the burn message so it’s hard to say. I’m really starting to believe that some Instant Pots are more sensitive than others. I’m so glad they have still turned out delicious!

      • Thanks for that, SB. I think you may be correct about the different sensitivities. I hadn’t considered that, but the first time I made this was in a different model IP (LUX60) at a relative’s house. The model I have (DUO60) has given me a burn message on multiple recipes. In fact, it makes me wonder if this one may be defective or just heats at a higher temperature. I may pick up a LUX60 to test, side by side. I’ve been wanting a 2nd IP, anyhow.

      • Yes, I would contact Instant Pot and see if your model has a defect!

      • IP is sending me a replacement bottom and I also picked up an 8-quart Ultra on Black Friday, so I’ll have 2 alternate units to attempt this in. Hopefully this will resolve my burn messages.

        Can’t wait to make this recipe again! This time (thanks to the 8-quart), I’ll be doubling the pancetta, sticking with the additional can of fire-roasted tomatoes, but keeping all the beans, plus adding the beef tips again, possibly doing 1.5x the amount. My GOD, do those beef tips add some flavor and texture to the chili, especially after you saute them in the pork fat! Last time, I cut the tips into 1/4-1/2 inch pieces and it was nice having a chunk of beef in nearly every mouthful.

  • I have a 6 qt. insta-pot, Put all the ingredients together and they exceeded the space in my pot! Perhaps you could be more specific in the future.

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    • That is the same size that we have and it is only about 3/4 full when we make this recipe as written. Any chance you doubled any of the ingredients?

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    • @Ross: By any chance, did you forget to drain the 3 cans of beans?

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  • Can you double this? Or make in the crock pot? I’m so new to the instant pot but hoping to make this for a group of friends!

    • Reply
    • It doesn’t quite fit in an Instant Pot when it is doubled, but you can double it in a slow cooker or on the stove top. There are instructions on the recipe card for cooking it in a slow cooker or on the stove top. Hope you enjoy it!

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  • Hi, what temperature setting in the Chili cook mode do you use, low, normal, or more? 

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    • Just normal.

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  • I made this tonight — incredible taste and will be a keeper in my instant pot recipes!!

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    • Yahoo! So glad you enjoyed it!

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  • THANK YOU for a wonderful recipe! I personally have never made chili before using your recipe, but you made it a super easy recipe to follow step-by-step. Made this for the first time for this past General Conference along with my Momma’s from scratch Cornbread and I’m thinking this will be one of our go-to’s every April & October Conference b/c it’s super easy and makes a ton for our little family and this Momma gets a break from cooking! ;o) Making this for the 2nd time tonight, and fingers crossed that it will win our Ward’s Chili Cook-off tomorrow! I do omit the jalapeños b/c my littles in my family aren’t fire-breathers quite yet. (Neither is their Dad, to be quite honest)

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    • Yay! So glad you love this chili as much as we do! How did the chili cook-off go?

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  • Very hearty and tasty1

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    • Thank you!

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  • This was COMPLETELY satisfying in ways I never knew ground turkey could be. Awesome flavor, super easy, and everyone loved it. Made me love my instant pot even more. Thank you!

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    • Yay! What a win! Thanks for the feedback!

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  • Made a huge batch of this in the crockpot and in the Instant Pot a few weeks ago, and then froze it right away. Took it out this last night since I didn’t have a chance to meal prep over the weekend. At the time my boyfriend raved about it and asked when I could make another batch (he ate his right away instead of freezing). It’s super yummy and so flavorful!!! Will be definitely be making this again.

    I swapped out the beef for turkey, and then added a couple of extra jalapenos and a couple of smoked hatch chiles. Added a little extra kick to the chili.

    • Reply
    • So glad you love it! I love your changes…sounds delicious! Thank you for taking time to give us feedback!

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  • Awesome chili but kept getting the burn notice. Followed the recipe exactly. Next time I’ll add more broth and make sure to add tomatoes on top and don’t mix. 

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  • Great recipe! For a healthier version, I omitted the bacon and used olive oil to sauté and then used ground turkey for meat. I can only imagine what it tasted like with the bacon and ground beef! Everyone loved! 

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    • I’ve made this once before and it was INCREDIBLE!! I’m making again tonight but completely forgot Beef Stock at the store. Is there a substitute I can use?

      • Reply
      • It won’t have quite the same flavor, but chicken or vegetable stock would work just fine!

  • This is the best  chili ever I have made it several times and always have rave reviews.

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    • Woop woop! Thanks Elizabeth!

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  • Seriously the best chili I have ever made and possibly the best I have ever had!!  Love it and the recipe is super easy to follow.  Thank you!

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    • Woop woop! Thanks Scott!

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      • Great recipe. Seems very “middle of the road” and will please most people. I thought it was good but not spicy enough for me, and added more. Now nobody likes it but me. Haha, now it’s all mine!

      • Hahaha, well lucky you! Glad you enjoyed it!

  • I absolutely love this recipe, and so does everyone in my family.  
    Although, we’ve now renamed it “Baby Chili” since my sis-in-law went into labor right after I made it for dinner, ha!

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    • Oh my gosh, you are kidding me! Now that’s a story! Thank you for the feedback!

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  • The chili is good, but you guys of gone a little overboard on monetizing your website, don’t you think? I now see what other people have complained about, scroll forever and read through tons of work just to get to the recipe. It’s too much

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    • We are in the process of redesigning our website as we speak. Sorry for the unpleasant experience!

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  • What do you suggest I use instead of bacon and bacon grease without compromising flavor?

    • Reply
    • There aren’t many things that can replace the taste of bacon, but you can use turkey bacon or pancetta.

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      • SB, making this tonight for dinner! Can’t wait to try it. ~Joy, Louisiana

      • Yesssss! Let us know how it goes! Happy Halloween!

  • Trying this tonight, hopefully my kids like it! I normally just make stuff up as I go when it comes to chili, but decided I wanted to try a real recipe this time. Though I only had a orange pepper, hopefully that doesn’t change things too much!?  The weather has finally turned cool and it feels like fall, perfect day for the first chili of the season! 

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    • How did it go?? The orange pepper should be just great!

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  • I used Axis Meat, and added green onion and Fritos to garnish. this is award winning chile for instant pot.

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    • Thank you so much Eugene!

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    • This is my go to recipe ! I have made it several times and love it ! Flavour is awesome!

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  • Polishing off my first bowl as I write this review! I just finished making this for the first time and am so happy with how it turned out! I would consider myself a “beginner-ish” in the kitchen, so the fact that this turned out so great on the first try is fantastic, especially since I didn’t even realize this was what I was craving until I took my first bite, which is always a little nerve-wracking with the insta-pot. I went rogue and made my own take on beef chorizo since I had ground beef to use, added corn, an ancho chili, used diced tomatoes since I didn’t have the kind you listed (nor did I have peppers…added green chili peppers from Trader Joes instead) and then topped it off with greek yogurt, cilantro and ripped up corn tortilla. I’m SO thrilled with how it turned out–this and at least five other recipes of yours have been bookmarked for future use 😉 Plus…zero clean up!? All my chili dreams have come true 🙂 Thank you!

    • Reply
    • Thank you so much Katie!! I’m so glad you enjoyed it! I love all the improvising you did with what you had on hand. That’s one of my favorite things about cooking! Thanks for taking time to give us feedback!

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  • We absolutely love your chili recipe and have made it several times! I even have a batch in my instant pot as I write this review. It’s comforting and flavorful and very easy to make on evenings when we’re on the go. Thank you for sharing your delicious recipe!

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    • Thank you so much!! And thank you for taking time to give us feedback! We really appreciate it!

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  • I’d give this recipe 10 stars, if I could. I cannot remember how many times I made the recipe last winter. My husband even had me make a pot for him to take to work to share with the guys in his shop! Our first cool, fall day is in a couple days and this is what I’m making! 

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    • Hurray!! You’ve made my day Dianne! So glad you enjoy this chili! It is a regular on dinner rotation all fall and winter long!

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  • Can’t stand your website! Please make a button that jumps right to recipe and not have all this unnecessary noise and as after ad and random videos cluttering it up!
    Never got to the recipe because I COULD NOT FIND THE ACTUAL recipe!!!

    • Reply
    • Hi,

      I’m so sorry for any hassle. Our site is actually being redesigned with that button, but unfortunately a whole redesign is like building a house and while we are ready to launch in a few weeks it has definitely been a lot of work.

      Again, so sorry for your frustration.

      Here is in a link to the printable recipe: https://ohsweetbasil.com/wprm_print/52423

      • Reply
    • Yes! I had the same issue as others here. Could not find the recipe at all. It was very confusing. I went back here 3 times before finally realizing it was at the very bottom after a great deal of other info and ads and other suggested recipes and a ton of pins! If you could at least place at the top a noticeable disclaimer stating that to jump to the recipe or ingredients, scroll to the very very very bottom. That would not require a great of fixing. Honestly, I am not likely to look for recipes from Oh Sweet Basil when your site is this confusing to navigate.

      • Reply
      • Hi Maddy! We are in the process of redesigning our website as we speak and adding a “Jump to Recipe” button. Sorry for the inconvenience!

    • I don’t think it’s very helpful or friendly for all of the people that were upset about the recipe being at the bottom of the page to give the recipe only one two or three stars…
      Perhaps now that the sweet people at Sweet Basil have fixed this problem, you can go back and change your star rating (and/or actually make the recipe and rate it on its flavor instead of rating the website design)…
      I doubt they make a fortune writing this blog for us, so to the person that mentioned monetization…I’d also suggest that you take the same time you took to complain and re-rate the recipe based on the taste…
      ***I’m just a regular human that doesn’t have any connection to anyone at Sweet Basil, but I had to give my two cents because I almost passed this recipe up because it wasn’t 4.75 stars or more…

      • Reply
      • Thank you for the support Dionna!

      • I started ranting before I could rave…!!!
        AWESOME RECIPE! Thank you Sweet Basil People!

        I used Cornish game hens instead of ground beef.
        I used mustard instead of tomato paste.
        I used a cantaloupe instead of the onion.
        I used radishes instead of the jalapeño.
        I used a turquoise pepper instead of red.
        I used iced tea instead of beef stock.
        I used Tapioca instead of beans.
        I baked it on a cookie sheet at 475 degrees for two days and it was the best doggone made from scratch chili I’ve ever tasted!!!
        Burn Baby Burn Disco Inferno!!!

  • Hi! This looks great! I’d like to make it the night before serving to a crowd. Do you recommend reheating on low on the stove prior to serving?

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    • Yes! That works great!

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  • Amazing! Flavorful and well balanced. I did get a burn signal and I was careful when preparing. But after restiring  and scraping the bottom, everything went fine. 

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    • Yay! So glad you enjoyed it Phil!

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  • Can this recipe be double in an 8 quart instant pot or does it already fill it up? 

    • Reply
    • It doesn’t quite fit! I’ve been told if you leave out a can of beans it will fit, but we’ve never tried it.

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  • Excellent chili. I’ve made it probably 7 or 8 times now with a variety of additions and varying levels of spice. My wife loves it too! Thank you for posting this!

    However, I’d like to say that the page layout is really difficult when accessing via smartphone (its much easier to pull up recipes with smartphone from the kitchen). Having to scroll so far down and searching for the actual recipe is a headache sometimes. This time, my phone was taking so long to load all of the pictures and links on the page that I needed to stop the saute mode and come find the recipe by PC to check the volume of liquid ingredients. I don’t want to come across as overly critical because it’s a relatively minor problem, but maybe something to consider for the page layout in future recipes. Again, thanks for the wonderful chili!

    • Reply
    • Thank you for the feedback Matt! I really really appreciate it! We are constantly trying to find the best format for the website both on a PC and on mobile. We are in the middle of redesigning everything now actually. We will keep working on it! So glad you enjoy this chili!

      • Reply
  • This is the BEST chili! I served it for my family and received raves! The fact it is Instant Pot is pure icing on the cake! Will be making this one lots!

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    • Yahoo Barbara! Thank you so much! So glad your family loves it as much as we do!

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  • I have made my own chili recipe for years but decided to make one in an Instant Pot and wanted to follow someone else’s instruction. My family enjoyed this and liked it more than our old version! I liked the use of canned beans because I’m all for homemade but do not have time to soak beans over here! I don’t feel like soaking my own gives me any more flavor and with 5 kids, I need to get dinner done and onto the next thing. Thanks for the delicious meal!

    • Reply
    • Thank you so much Melissa! I’m always on the hunt for quick meals the whole family will eat! So glad you found one in this recipe!

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  • I don’t want to be negative, your site and blog are great and one can really tell your heart is in it. I am looking for a chili FROM SCRATCH recipe for instant pot….so I just spent lots of time reading, scrolling, reading, scrolling scrolling….scrolling down, down to find the recipe….VOILA!! I found it, and it is , disappointingly NOT from scratch!! You are using CANNED BEANS. This is NOT what “from scratch” means. I do understand that the majority of folks probably open a can of Hormel cooked chili, pour that into a pot, and call that cooking chili at home. BUT STILL….you are opening up canned beans made by a food manufacturing plant they they have already cooked….and just adding stuff to that. Not a WHOLE lot different. Your recipe is not from scratch. There are still many of us out here who truly cook FROM SCRATCH. Which really means starting with every single ingredient raw or in its natural state. (as much in it’s natural state as possible). If you were just a friend posting a recipe on FB or something…I would not comment. BUT, in all fairness, you have chosen to be a FOOD BLOGGER. It is really only right for you to be precise, accurate, and authentic when it comes to food and cooking . SO anyway. Just a comment about “from scratch”. Maybe you could say “almost’, or “nearly” scratch. Thank you so much for your interesting blog, and for the work and heart you put into it. We all benefit from folks like you who share their passion with the world 🙂

    • Reply
    • Hi Suzi! You can absolutely use dried beans! They just need to be soaked and completely cooked before adding them to this recipe! I apologize if our idea of “from scratch” is different from yours, but using canned beans is just a huge time saver. We would love to hear what you think about this chili if you decide to make it! Thank you for your kind words and support!

      • Reply
  • The best chili. Everyone loves it. Complex flavor, versitile, and easy!

    • Reply
    • Thank you Misty!!

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  • Can I use chicken broth instead?

    • Reply
    • It will have a slightly different flavor but it will work just fine.

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  • Hello i have a question, I am wanting to try this recipe but i only have dried beans. Can i add the dry beans in , adjust the liquid and time, then cook? Or should i just cook the beans seperatly first, then add them to the recipe

    • Reply
    • Hi Shawna! Yes, cook them separately first, and then follow the directions for this recipe. They need to be completely cooked in order for this recipe to work correctly.

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  • I didn’t have a problem with the burn message. I used the manual pressure cook for 20 minutes. I wonder if the burn message something to do with the chili/beans button as opposed to the manual pressure cook option???/

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  • This chili was delicious!!! I made it as directed except that I cooked the bacon in the oven. Outstanding!

    • Reply
    • Thank you for the feedback Cassandra! So glad it was a hit!

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  • This may be a silly question … Sorry
     If doubling the recipe, Do I also double beef stock?

    • Reply
    • Yes! Doubling the recipe doesn’t quite fit a 6 qt Instant Pot just FYI. Enjoy!

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  • Man, no joke on the Burn notice, and this is the first recipe I’ve ever had this repeatedly happen. I didn’t even cook bacon or meat in the pot to try and alleviate the issue after reading the other comments. I cooked the meat separately and added oil to the pot to cook the veg. The bottom was completely scraped and then each time I set it for chili mode pressure it goes to burn after about 5 minutes and the bottom is caked. My guess is it’s the tomato paste to liquid ratio. Better off just slow cooking it…

    • Reply
    • Hey Erin! I’m so sorry you had so many issues with this! We have made this dozens of times just as the instructions say and have never had a burn notice problem. I’m not sure why it is an issue for so many readers, but we include more tips about avoiding it in our turkey chili post if that helps at all: https://ohsweetbasil.com/award-winning-healthy-turkey-instant-pot-chili-recipe/.

      The slow cooker and stove top methods also work great though!

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      • It was still so good, we just let it cook to perfection on slow cooker for 3 hours. No worries. I’ve already shared the recipe and plan on it being our go-to chili recipe. We ate it for 3 days and we both really don’t like leftovers so that says something LOL Thank you for the recipe!

      • That says a lot!! Thank you so much for the feedback and SO glad you enjoyed it!

  • Thank You So Much for this awesome sharing! These look absolutely delicious!

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    • Enjoy!

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    • I have made your healthy turkey chili and your Mexican casserole, which I love. I have made both of those with vegetarian meat substitutes which require more fluid as the meat substitutes don’t have the liquid content that meat does.

      Back to this recipe: great balance of condiments and ingredients. I added two cubanelle peppers, and substituted 1 tbsp ancho chili powder and 1 tbsp chipotle chili powder for the 2 tbsp chili powder, and this recipe came out absolutely superb. I had never used oregano in chili, and it definitely added to the flavor profile. I used 90/10 ground beef and there was no excess grease to spoon out.

      I like to serve this with some Mexican blend cheese and olive bread for sopping. True comfort food. I am so happy my vegetarian wife was away so I could enjoy the deep savory flavor of bacon and beef chili.

      I have a 6 quart IP, and it was maxed out. Leftovers are already in the freezer for warming my winter soul in the coming months.

      Thank you!

      • Reply
      • Thank you so much for the feedback! I love your substitutes and I’m so glad you’ll be able to enjoy it all winter long!

  • I’ve made this recipe countless times and it is always great, and the family loves it. Recently, I’ve been paying attention to what I eat and started counting calories, sodium, etc. I see you posted the nutrition info, and sodium says omg. Is that “OMG It is so high”, or is that zero mg? Given beans, and broth, I think it would be more than zero. So, is it omg it is high sodium?

    • Reply
    • Hi Samir! It looks like our nutrition info isn’t calculating correctly on this recipe. Let me look into it and get it fixed!

      • Reply
    • Ok, the nutritional info has been fixed. Thank you for letting us know!

      • Reply
  • I almost never comment on recipes, but I have to come back here after using this recipe for over a year to say how fantastic it is. I make it in an hour or so for every large get together and follow it to a T (except sometimes I forget the bacon), and it is always, always a hit. Everyone gobbles it up. I had never even thought of putting the toppings on, but now, sour cream, cilantro, cheese and lime are always cut up along side. Thank you, thank you for making such a great recipe.

    • Reply
    • You’re the best Jessica! Thank you!!

      • Reply
  • Absolutely fab, hubby loved it and had seconds,,, I followed the recipe, just added a touch of honey and lemon juice, thickened with cornflour. Made it in pressure king pro on slow cooker function.

    • Reply
    • Thanks for the feedback Tracey! So glad you enjoyed it!

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  • Has anyone made this with turkey? We absolutely LOVE this recipe as is, but I’m trying to lose a few #s so I’d love to sub turkey for the ground beef but don’t want to ruin this in any way.  Anyone?

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  • I am 48 years old and this is my FIRST ever red chili. I’ve made a lot of white bean chicken chil’s but for some reason red chili’s made me nervous. I made this for a work “Chili Cookoff” last week with 5 other entries. AND I WON! So, the name says it all….Award Winning Chili. Thanks for sharing this recipe and making my first-ever chili the best!

    • Reply
    • Yessssss Shannon! LOVE to hear this! Thank you for sharing your victory with us!

      • Reply
  • I followed this recipe almost to the letter. I had to buy regulate diced tomatoes (fire roasted weren’t available) and I used dried minced garlic (1/2 Tbsp). It turned out so salty, we almost couldn’t eat it! What happened? 😞

    • Reply
    • Oh no! I’m so sorry! Are you sure you only did 2 teaspoons of Kosher salt? Everyone tastes saltiness differently, but we haven’t had this feedback from anyone else before. You could try using low sodium beef broth next time. The change in tomatoes and garlic shouldn’t have caused saltiness.

      • Reply
  • I cooked the bacon in a separate pan, I doubled the recipe, grass fed beef on sale I used, organic canned Beans I used cause they were on sale as well, I added kosher salt more than recipe called for, i accidentally bought 1 roasted tomatoes diced oregano/garlic and 1 roasted regular- no time to exchange it, I used a tsp or more of cayenne pepper, an orange pepper because I had in the fridge 1 orange 1 red, I rinsed beans before adding, i added a handful of fresh cilantro at the last min and a squirt of liquid aminos

    I WON THE CHILI COOKOFF OUT OF 15 or so different chili’s!!!

    • Reply
    • You go Charlotte!! I love how you improvised with what you had! So glad it was a hit for you!

      • Reply
  • I always tell my neighbors when I’m cooking this that I’m cooking my Award Winning Chili! I love this and wonder what took me so long to discover bacon! I cheat a bit. The first time I made it, I had trouble with the burn notice, so now, I bake my bacon in the oven. I save the bacon fat and use it in the instant pot! (I act like this is a new idea!) I just love this chili! Thank you!

    • Reply
    • Yahoo!! Thanks for the feedback Stacie! Bacon is pretty much the best thing ever!

      • Reply
  • How does this recipe work for dry beans? I really don’t see why this would be made with canned, that defeats the purpose of the IP

    • Reply
    • Hi Ivy! You will need to fully cook the beans before putting them into this recipe.

      • Reply
  • It looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!

    • Reply
    • Thanks Alina! Hope you enjoy it!

      • Reply
      • We are expecting snow tonight, so it’s a perfect night for chili!
        This was so delicious, but my instant pot never did get to pressurize because I kept getting “burn”. Next time I will try what a previous post suggested and cook the bacon separately. 
        I also used 3 poblano peppers instead of a bell & jalapeño peppers because that’s what I had. They added great flavor. 

      • Thanks for the feedback Michelle! You could also try not stirring in the tomatoes and tomato paste. That has worked for other readers.

  • I made this for my work’s chili cook off and I won! Award winning indeed! Thanks!

    • Reply
    • Woop woop!! You go! Chalking up another victory for this recipe! Thanks for the feedback!!

      • Reply
  • This looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!

    • Reply
    • Thanks Olga! We hope you enjoy it!

      • Reply
    • Hello everyone!

      I was just wondering if anyone has any experience subbing the canned beans for dried beans. Any advice would be greatly appreciated.

      Thank you!

      • Reply
      • Hey Nancy! You can absolutely use dried beans, but you’ll need to soak them overnight and cook them before using them in this recipe.

  • Carrian and Cade, it’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!

    • Reply
    • It makes the house smell AMAZING!! Enjoy! And let us know how it goes!

      • Reply
  • I’m making this now in the instant pot…smells great.

    • Reply
    • How did it go??

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  • Please send me the recipe for the award winning instapot chili. Thank you ! 

    • Reply
  • If doubling the recipe using an 8qt instant pot do you need to adjust the cooking time? 

    • Reply
    • Nope, same cooking time. Enjoy!

      • Reply

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