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Food: Instant Pot | Stove | Slowcooker – Award Winning Chili

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!”

photo credit: Oh Sweet Basil

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
  • cilantro
  • shredded cheddar cheese

 Kitchen Stuff:

  • Instant Pot
  • or Stove
  • or Slowcooker
  • measuring cup
  • measuring spoons
  • small prep bowls
  • cutting board
  • knife
  • spatula


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!

Here are your players ladies and gents.  The VIP was busy (not pictured: Bacon)
Nice of you to show up!
I sliced it up into chunks.  It will break itself up when cooking.
Turn on your Instant Pot to sauté.
Stir frequently and cook until crispy.
When crispy, move it over to a toweled plate.  Be careful when you pop one in your mouth- it’s hot.  Just sayin’.
Keep the bacon grease in there!
Chop up your onion and red pepper.  Take the seeds out of your pepper.
Cook the onions and peppers until soft.
Put your meat in!
Brown the meat.
Get out some of that fat. I moved all the meat to the side and just scooped it out.
Here’s where I turned off the sauté/Instant Pot.  Just so I wouldn’t have any meat sticking.  It’s why I said it would be better to have it all separated out.  Put all the ingredients in a small bowl.  First, measure out 1 tbsp. dried oregano.
I don’t know how you feel about cumin, but it’s not my favorite.  I don’t like the smell but it’s in a LOT of my favorite foods.  Here we are adding 2 tsp.
Add in 2 tsp. of kosher salt.
Add in 1 tsp. of ground black pepper.
Add in 1 tsp. of Hungarian Paprika. Yum.
Add 2 tbsp. of chili powder.
Add in the nectar of the Gods, 1tbsp. of Worcestershire sauce.
Add in 1 tbsp of minced garlic.
Add in 2 tsp. of liquid smoke.  This is optional.  I added in a little more than 2 tsp. like maybe 2 more tsp.
I added a few jar jalepeños.  I diced them up.  You could add as much as you want depending on how much kick you want.
Toss in your jalepeños and your spices.
Pour in your beef stock.  Since I used 2lbs of meat, I added 2 1/2 cups of beef broth.
Add in your beans.  Make sure you drain the beans!
Put in your roasted tomatoes- keep the juice in there!
Add in your tomato paste. I used the garlic, basil and oregano kind.  Just to give it even more flavor.  Because we all like flavor right!?
Ok.  I know this is tough.  But you are going to have to part with some of the bacon.  Put 2/3 of the bacon into the Instant Pot.  I know, I know, but you still have a little pile left to nibble on.  We will use that little pile for garnish- so DON’T eat it all!
That’s right.  Toss it in. AND LEAVE IT!
Seal it.  Like a kiss from a rose on the grave.  Hehe.
Set your pot to chili for about 20 mins.  The recipe says 18 minutes is fine, but I like to make sure all the flavor gets released.  **Now, my pot said “burn” but I left it alone. Eventually, it kicked back on track and then cooked.  All I could do was pray.  Ha.
This is what was going on behind me while I was doing all of the above.
He was trying to keep everyone entertained.
My Bubbins succeeded.  LOL.  Poor guy.
This is optional, but it’s really pretty and actually adds some nice flavor.  Slice up your limes.  For the garnish.
Do I have to say it?  You all know what to do while it’s cooking.  Clean up yo’ mess!
Ok- so your timer went off.  You can either quick release vent or you can let it naturally vent (about 10 mins).  I quick released and wow- it smelled AMAZING.   Now, I’ve read some crazy stories about air bubbles getting trapped when cooking thick stuff- so please be careful.  I usually open my Instant Pot using the lid as a shield, like a Viking shield maiden ready for battle… ok… again- too much Vikings.  So good.  Look at this stuff- it’s soooooo fabulous.
Now for the garnish!  Sprinkle on a LOT of cheese, a dollop of sour cream, lemon wedges, a bit of cilantro and the finale, BACON.  You guys, this stuff is incredible.  I really hope you enjoy it!

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



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