This chili recipe will have you dancing in the streets wondering how in the world did you live without it!
So who doesn’t like a good chili on a cold day? To be honest, I like a good chili any day of the year! I like a big bowl of it with avocado and onions, I like it on hot dogs, I like it Cincinnati style…I just enjoy the stuff! The problem is that in my opinion, it’s really hard to find a REALLY good chili that is super flavorful and not too heavy with grease.
I’ve tried dozens of recipes for chili and didn’t completely like any of them, so I created my own. To put the preverbal icing on the cake…I adapted it for the Instant Pot to get it done in half the time! Now in the past I would make this chili with beans, but since the new year has come around I’m on a journey to lose a couple or more like 30 pounds (sigh). As such, I decided to leave the beans out of this version to make it low-carb friendly. For those who never liked beans in their chili in the first place, this perfect for you right out of the gate. Either way, this chili isn’t missing a thing honey! It is arguably the BEST darn chili you’ll ever had (and I’m not just tooting my own horn on this one)!!!
The BEST Instant Pot Chili
- 1 1/2 Tbsp Olive oil, divided
- 1 medium onion, diced
- 1 red pepper, diced
- 1/2 cup celery sliced
- 1 Lb 85% lean ground grass-fed beef
- 4 tsp chile powder
- 1 Tbsp smoked paprika
- 1/4 tsp chipotle pepper
- ¼ cayenne pepper
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 tsp smoked sea salt
- ⅛ tsp ground nutmeg
- 4 cloves garlic, minced
- 2 Tbsp Worcestershire sauce
- 1 Can crushed tomatoes (14 oz)
- 1 Can fire roasted tomatoes (14oz)
- 2 Tbsp tomato paste
- 1/3 cup Water
- 2 Bay leaves (optional)
- Optional Toppings – cheese, jalapenos, avocado, sour cream, diced onions
- Turn Instant Pot to sauté mode. When it is hot, pour in 1 Tbsp of olive oil. Add the onion, pepper, and celery and saute for about 3 minutes until the veggies begin to soften.
- Add additional oil if necessary then add in ground beef and cook for 4-5 minutes until it begins to turn brown. Drain any excess fat.
- Add in the chili powder, paprika, cayenne, cumin, black pepper, smoked sea salt, and nutmeg, mix well and continue cooking the beef until it is no longer pink, approximately 2-3 minutes.
- Add the garlic, Worcestershire sauce, crushed tomatoes, fire roasted tomatoes, tomato paste, and optional bay leaves, and stir.
- Next add the water and continue to stir until well combined. Taste for seasoning (adjust for more heat if you’d like).
- Cover the Instant Pot (make sure it’s set to sealing), hit cancel to turn off the saute mode. Turn on the manual mode (make sure it is set for high pressure) and set the time for 10 minutes.
- Once your cooking time is complete, let it steam release naturally for 10 minutes.
- Quick release after the 10 minute natural release.
- Stir and enjoy with your choice of toppings!