Instant Pot Award Winning Chili
A fast track recipe to a very delicious and hearty chili dinner!
This chili really surprised my family because we have our literal award winning chili that we make pretty often along with Skyline and white chicken chili. Any time we’ve tried a new recipe, it usually does not come close to our favorite chili recipe…until this one. Unfortunately for me, it was a second place chili when I entered it into a chili cook off, but that’s still pretty good and technically still award winning! What I think really makes this chili different from the others is serving it with lime. That little bit of acidity does insane things for the whole dish. Don’t skip it! And, of course, this being an Instant Pot recipe is a life saver. One dirty pot and a fairly quick chili to make - a win all around!
What You Need:
6 strips bacon, chopped
1 red onion, diced
1 red bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 1/2 lb. ground beef
1 can (15 oz) kidney beans, drained
1 can (15 oz) pinto beans, drained
1 can (15 oz) black beans, drained
1 can (15 oz) fire roasted diced tomatoes
1 can (6 oz) tomato paste
2 cups beef broth
1 Tbsp. oregano
2 tsp. ground cumin
2 tsp. salt
1 tsp. ground black pepper
1 tsp. smoked paprika
2 Tbsp. chili powder
1 Tbsp. Worcestershire sauce
1 Tbsp. minced garlic cloves
For serving: Sour cream, cilantro, shredded cheddar, fresh lime wedges
Directions:
In your Instant Pot on saute, add bacon and cook until crisp, stirring to cook evenly.
Remove crispy bacon to a paper towel lined plate.
Add onion, bell pepper, and jalapeno to Instant Pot and saute until tender.
Add meat and cook, crumbling as you go, until browned. Remove any excess grease if necessary.
Add 3/4 cooked bacon along with the other chili ingredients. Stir to combine.
Turn to the Chili setting for 20 minutes.
Release pressure and serve with remaining bacon, sour cream, cilantro, cheddar, and lime
Recipe from Oh Sweet Basil