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

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.