1Can15 ounces Fire Roasted diced tomatoes with juice
1Can6 ounce Tomato paste
1large Red onionchopped
1Red bell pepperseeded and chopped
1Jalapeñoseeded and minced *optional
1Teaspoonground black pepper
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.
Instant Pot Award Winning Chili Recipe
Amount Per Serving (1 bowl)
Calories 459Calories from Fat 189
% Daily Value*
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 10g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: beans, ground beef, instant pot, main dish, Our Top 10 Best Chili Recipes, soup