Chili (Instant Pot)

If you enjoy cooking from scratch, this traditional chilli is your answer. Plus it’s an instant pot recipe which means it’s all done in less than 1 hour (with instructions for cooking on the stove top or slow-cooker as well). It is full of bacon, sausage, ground meat, beans, peppers and spices.

2 Tbsp. extra-virgin olive oil
1 lb sweet or hot Italian sausage, bulk, or casings removed
6 strips thick bacon, chopped
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 jalapeño, seeded and minced (optional)
1 lb ground beef
1 lb ground pork
1 (19 oz) can kidney beans, drained and rinsed
1 (19 oz) pinto beans, drained and rinsed
1 (19 oz) black beans, ddrained and rinsed
1 (28 oz) can whole tomatoes with juices
1 (6 oz) can tomato paste
2 cups beef stock
1-2 Tbsp. chili powder
1 Tbsp. dried oregano
1 Tbsp. ground cumin
1 tsp. smoked paprika
3 Tbsp. dark brown sugar
1 Tbsp. Worcestershire sauce
4-6 cloves garlic, peeled and chopped
2 tsp. Kosher salt
1 tsp. black pepper, freshly ground

Garnish:
sour cream
shredded cheese

Have all the ingredients ready to go before cooking. Chop veggies, measure out broth and spices/seasonings, open cans and rinse beans.

Set the Instant Pot to "Sauté" over high heat. Once hot, add the olive oil and sausage and cook until deep golden brown, about 8 minutes. Transfer the cooked sausage to a large bowl and set aside.

Using the "Sauté" function add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel-lined plate leaving the bacon grease in the pot.

Add the onions and peppers and cook until tender, about 3 minutes.

Add the ground meat and cook until browned, about 5 minutes.

Drain off any excess grease (if desired), we just tilt the pot and use a large spoon.

Add all of the remaining ingredients and ¾ of the bacon and stir to combine.

Turn the instant pot to the "Beans/Chilli" setting (if you don't have a "Beans/Chilli" 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.

If there is still too much liquid, turn the Instant Pot to high "Sauté" and cook another 5 minutes or until desired consistency is achieved.

Serve with limes, sour cream, cheese and the remaining bacon.

Store any leftovers covered in the fridge for up to 3 days.

Makes 10-12 servings.

Cook's Notes:

• Most batches will be done after 18 minutes, however we’ve had a few times when the flavour just wasn’t there yet, so feel free to pressure cook a little longer for more flavour or if your beans are not as tender as you’d like.
• 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: Follow the recipe and cook on LOW for 5-6 hours or on HIGH for 3 hours.
• To Freeze: Cool the chili completely. Place in a large ziploc bag, removing all air and freeze by laying flat for up to 2 months.