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!
Drain off any excess grease, we just tilt the pot and use a large spoon.
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
1 Can Kidney Beans, 1 Can Pinto Beans, 1 Can Black Beans, 1 Can Fire Roasted Diced Tomatoes, 1 Can Tomato Paste, 1 Jalapeño, 2 Cups Beef Stock, 1 Tablespoon Dried Oregano, 2 teaspoons Ground Cumin, 2 teaspoons Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Smoked Paprika, 2 Tablespoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic
Turn the instant pot to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 18-20 minutes (see note). Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
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. 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.