Chili
Hearty Instant Pot chili with ground beef, bacon and three kinds of beans. Includes stovetop and slow-cooker methods plus freezing tips.
Ingredients
| 1.5 pounds | 680 g | ground beef |
| 6 strips | bacon, chopped | |
| 1 can | kidney beans, drained (15 oz can) | |
| 1 can | pinto beans, drained (15 oz can) | |
| 1 can | black beans, drained (15 oz can) | |
| 1 can | fire roasted diced tomatoes with juice (15 oz can) | |
| 1 can | tomato paste (6 oz can) | |
| 1 | large red onion, chopped | |
| 1 | red bell pepper, seeded and chopped | |
| 1 | jalapeno, seeded and minced (optional) | |
| 2 cups | 480 ml | beef stock |
| 1 tablespoon | 15 ml | dried oregano |
| 2 teaspoons | 10 ml | ground cumin |
| 2 teaspoons | 10 ml | kosher salt |
| 1 teaspoon | 5 ml | ground black pepper |
| 1 teaspoon | 5 ml | smoked paprika |
| 2 tablespoons | 30 ml | chili powder |
| 1 tablespoon | 15 ml | Worcestershire sauce |
| 1 tablespoon | 15 ml | minced garlic |
| — | sour cream (for garnish) | |
| — | cilantro (for garnish) | |
| — | shredded cheese (for garnish) |
Instructions
- Turn your Instant Pot to Saute 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 - 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 for the Instant Pot, then 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 sometimes the flavor just isn'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.