Instant Pot Award Winning Chili Oh Sweet Basil
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
- 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
- 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.
