Sometimes, when you have a recipe, you switch it up and try new ways of doing it. Well, when it ain’t broke don’t fix it, am I right? My Bubbins, (aka hubby) would certainly agree with that statement. But, me on the other hand, I like to test the waters- take a chance- live on the wild side.
You see, usually, we would go for the chili packet chili, toss it all in and slow cook it for the entire day. As I said previously, I am a last minute kind of girl. I work best under pressure. See what I did there?
When I first received my Instant Pot, I tried a pulled pork recipe that was amazing- recipe coming soon. So- when I stumbled on an Instant Pot Chili recipe on the app I figured what the heck.
Now, don’t get me wrong, I liked it- but it had this certain flavor that we weren’t too keen on. I knew that it was NOT a hit with Bubbins when he did not want seconds and did not finish his bowl. Whaaaat!? Let me tell you, this man can EAT! Again, I don’t know where he puts it.
You see, there was an ingredient, ahem… fish sauce… in the chili that may have given it a weird flavor. I’m also thinking, however, it could’ve been that the Instant Pot did yell at me a few times and tell me it was burning. I hate that “burn” notice. So- it could’ve been all me. Let’s just blame the fish sauce, ok?
When I told my hubby today that I would make chili for dinner in my Instant Pot- he gave me a look that went something like this:
Maybe that recipe works for others, but it is banished from my home.
So, I began a quest for a chili recipe that would bring back that loving feeling.
You guys, I think I found it. Just looking at the ingredients- I knew it was the one. It was like that “love at first sight feeling”. No fish sauce.
I must ALWAYS give credit where credit is due. Many of my recipes come from combining two or three recipes together and making them my own. But this one, just a few tweaks and this baby was perfection. So, thank you to Sweet Basil for this oh so delicious recipe!
I swear you guys, I looked at that chili the way Leo looked at Kate. I am positive that hearts formed in my eyes when I took that first bite. Bubbins had two bowls full!
Here’s where you say, “Kimmy, stop with all the ‘jibber jabber’- ON TO THE RECIPE!”
Award Winning Chili
Here’s what you will need:
- 1 1/2 lbs of ground beef (I added 1/2lb of meat to make it meatier- so 2lbs)
- 6 strips of bacon, chopped
- 1 can (15oz) Kidney Beans, drained
1 Can (15oz) Pinto beans, drained
1 Can (15oz) Black beans, drained
1 Can (15oz) Fire Roasted diced tomatoes with juice
1 Can (6oz) Tomato paste (garlic, oregano, basil is what I used)
1 large Red onion, chopped
1 Red bell pepper, seeded and chopped
1 Jalapeño, seeded and minced- I used jalepeños in a jar and chopped them up
2 Cups Beef stock (since I added more meat, I added in an extra 1/2 cup of beef broth)
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika (I used regular Hungarian Paprika)
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic
- 2 tsp. of liquid smoke – this is totally optional but I added this for kicks. (I may have doubled this one) hehe
For the garnish:
- a dollop of sour cream
- shredded cheddar cheese
- Instant Pot
- or Stove
- or Slowcooker
- measuring cup
- measuring spoons
- small prep bowls
- cutting board
For this recipe- the next time I make it- I am going to have everything measured and cut up before I even turn on the Instant Pot. It would make things so much faster because you toss everything in once the meat is browned.
Are you guys ready!? This stuff is so good! Here we go!
Thank you again to www.ohsweetbasil.com for the wonderful recipe. They also have some awesome tips on if you want to freeze your chili. There is no way I will have any left after tomorrow I bet! Also included are the instructions if you want to cook this on your stove top or slow cooker. If you don’t have an Instant Pot… it’s ok… I still love you.
From Oh Sweet Basil:
“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.
To freeze, cool the chili completely. Place in a large Ziploc bag or FoodSaver, removing all air and freeze by lying flat for up to 2 months.”
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If you make this recipe, be sure to take a photo and hashtag it