Instant Pot Award Winning Chili Recipe

Get ready to wow everyone at your table with this Instant Pot Award Winning Chili Recipe! Packed with rich, smoky flavors, tender beef, and three kinds of beans, this crowd-pleasing chili is not only quick and easy to make, but also deeply satisfying and full of warmth. Whether you’re gearing up for game day or just need a comfort food fix, this recipe truly deserves its trophy status.

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Ingredients You’ll Need

The beauty of this Instant Pot Award Winning Chili Recipe is how it builds big, bold flavor from a handful of everyday ingredients. Each one adds its own special magic—there’s heartiness, sweetness, heat, and just the right touch of smokiness, all coming together in one bowl.

• Ground Beef: The rich, meaty base that makes the chili satisfyingly hearty—choose 80/20 for best flavor and texture.
• Bestrami (or thick bacon): Chopped and crisped up, this smoky addition creates irresistible depth and savory bites throughout.
• Kidney, Pinto & Black Beans: These three varieties team up for a triple threat of creamy texture and nutrient-packed goodness.
• Fire Roasted Diced Tomatoes: Adds a special smoky note and bursts of juicy flavor you simply can’t get from plain tomatoes.
• Tomato Paste: Provides body and helps bind all the flavors together for that classic chili richness.
• Red Onion & Red Bell Pepper: Sweeter than their regular counterparts, they give the chili a gentle, aromatic lift and welcome pops of color.
• Jalapeño (optional): Seeds removed for subtle heat—add more if you’re feeling bold!
• Beef Stock: The quick secret to a simmered-all-day taste; it elevates every other ingredient in the pot.
• Dried Oregano, Ground Cumin, Smoked Paprika, Chili Powder: The spice blend that creates the soul of this chili—aromatic, a little earthy, a little smoky, and just the right amount of kick.
• Kosher Salt & Ground Black Pepper: The essential seasoning duo for balancing all those deep, robust flavors.
• Worcestershire Sauce: Adds umami depth, making the overall flavor even richer and more savory.
• Minced Garlic: For bright, fragrant undertones you’ll smell and savor with every spoonful.
• For Garnish – Sour Cream, Shredded Cheese, Cilantro, Fresh Lime: Creamy, cool, zesty, and bright—they make every bowl utterly irresistible.

Variations

Don’t be afraid to put your own stamp on this chili! One of the best things about the Instant Pot Award Winning Chili Recipe is just how easy it is to adapt, whether you’re working with what you have on hand, feeding special diets, or just mixing things up for a twist.

• Vegetarian Kick: Swap out the meat for extra beans, use vegetable broth, and throw in some diced sweet potato or corn for satisfying, plant-based goodness.
• Turkey or Chicken: Use ground turkey or chicken instead of beef for a lighter (but still flavor-packed) chili.
• Extra Heat: Add another jalapeño, a dash of cayenne, or even chipotle peppers in adobo for smoky, fiery flavor.
• Beans Galore: Mix up your beans—try cannellini, garbanzo, or even lentils if you’re feeling adventurous.
• Sweet Touch: Toss in a handful of corn or a pinch of brown sugar to balance spice with sweetness.

How to Make Instant Pot Award Winning Chili Recipe

Step 1: Sauté the Bestrami

Begin by setting your Instant Pot to the sauté function and add the chopped bestrami or bacon. Cook until it’s beautifully crisp, stirring often to ensure even cooking. This step releases all that smoky goodness and provides a flavorful base for your chili (plus, the bacon bits will become the best garnish later on!).

Step 2: Sauté the Veggies

Once the bestrami is crisp, remove it to a paper towel-lined plate, but leave a little of that luscious fat in the pot. Add your chopped red onion and red bell pepper, and cook until they’re soft and aromatic. If you love a touch of heat, go ahead and toss in the minced jalapeño at this stage.

Step 3: Brown the Beef

Add the ground beef to the pot and use a wooden spoon to break it up as it browns. Cook until no longer pink—this develops those caramelized flavors that are the secret behind truly great chili. Tilt the pot carefully and spoon off any excess grease for a lighter finish (a little left behind adds flavor, so don’t worry about it being spotless).

Step 4: Build the Chili Base

Time to layer in the goodness! Add the drained beans, fire roasted diced tomatoes, tomato paste, beef stock, garlic, Worcestershire, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir in about 3/4 of your crispy bacon, reserving the rest for topping. Give everything a hearty mix—it’s already smelling amazing.

Step 5: Pressure Cook

Secure the lid and select the “Chili” setting on your Instant Pot (or use “Manual” if that’s what you have) and set the timer for 18-20 minutes. Make sure the valve is sealed. After cooking, let the pressure release naturally for 10-15 minutes for the richest flavor and perfectly tender beans. If you’re in a hurry, you can quick release—but give it that extra time if you can!

Step 6: Final Touches & Serve

Carefully open your Instant Pot, give the chili a good stir, and taste for seasoning—add more salt, pepper, or extra chili powder if needed. Spoon into bowls and top each serving with the reserved crispy bacon, a generous dollop of sour cream, a sprinkling of cheese, fresh cilantro, and a squeeze of lime. It’s chili perfection!

How to Serve Instant Pot Award Winning Chili Recipe

Garnishes

The right toppings take this chili from delicious to irresistible! Try spoonfuls of cool sour cream, a shower of shredded cheddar or Monterey Jack, fresh cilantro leaves for color and brightness, and a juicy squeeze of lime to sharpen all those cozy flavors. And of course, don’t forget a sprinkle of that crispy bacon!

Side Dishes

Pair your Instant Pot Award Winning Chili Recipe with warm cornbread, fluffy rice, or a crusty baguette to soak up every last drop. If you’re serving a crowd, offer a simple green salad, tortilla chips for scooping, or even baked potatoes for a hearty, customizable meal.

Creative Ways to Present

Serve chili in bread bowls for a playful twist, scoop it over nachos for game day fun, or set up a “chili bar” with all your favorite toppings so everyone can customize their own bowl. Leftovers also make amazing chili mac—just add cooked pasta and shredded cheese for a next-day treat!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavor actually gets even richer as everything melds—a serious bonus for meal prepping or no-fuss lunches!

Freezing

This chili is a freezer’s best friend. Ladle into freezer-safe bags or containers (removing as much air as possible) and store flat in the freezer for up to two months. Thaw overnight in the fridge for easy weeknight dinners down the line.

Reheating

Warm gently on the stovetop over low heat, or microwave in short bursts, stirring occasionally until steaming hot. Add a splash of beef broth if the chili seems too thick after chilling or freezing—it’ll come right back to life.

FAQs

Final Thoughts

If you’re looking to impress with comfort food that never misses, this Instant Pot Award Winning Chili Recipe is the bowl to beat. Hearty, zingy, and packed with flavor, it’s the kind of meal that brings everyone together for seconds. Go ahead, grab your Instant Pot and treat yourself to the very best—your taste buds (and your dinner guests) will thank you!

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