INSTANT POT AWARD WINNING CHILI RECIPE

It’s all about chili today, our award winning instant pot chili recipe. It took us 10 years to discover an award winning chili recipe and this is finally it, plus it’s an instant pot chili!!

We attended a chili cook-off and brought this awesome Cheesy Ground Beef Enchilada Chili. It was so good, but soooo many arteries were clogged that night. It’s a pretty unhealthy soup, but I heard a rumor that if you don’t eat it alone the calories don’t count.

INGREDIENTS:

• 1 1/2 Pounds Ground Beef
• 6 Strips of Bacon, 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

DIRECTIONS:

1. Turn your instant pot to sauté and add the bacon.
2. Cook until crisp, stirring often to cook evenly.
3. Remove the bacon to a paper towel lined plate.
4. Add the onions and peppers and cook until tender.
5. Add the meat and cook until browned.
6. Drain off any excess grease, we just tilt the pot and use a large spoon.
7. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
8. Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
9. Serve with limes, sour cream, cheese, and a little bacon!

Recipe Source : AWARD WINNING INSTANT POT CHILI RECIPE @ ohsweetbasil