Slow cooked chili flavor with a special smoked twist, all in record time!
Snow dusted roof-tops…
…the last week of October. Yup. We woke up to our first light covering of snow this week, as if October just wanted to nudge us a little reminder of what’s to come in the next month. We already had the heavier coats, hats, and mittens dug out of the basement in preparation, and I can’t tell you how my little Michiganders are excitedly anticipating measurable snow in the coming weeks!
So I’m rolling with it…
Chilly fall evenings definitely call for chili! My slow cooker sprouted chili is a family favorite, but this week set ahead of me just happened to be a bit more packed in schedule than my usual, and I just didn’t have time to get beans sprouting. In fact, I decided one morning that chili just had to be on the menu that night, and that figuring out Instant Pot chili was going to happen! I am so glad I pushed myself to figure it out, because this chili is probably going to take over the family favorite status!
Instant Pot versus Slow Cooker versus Stovetop
It’s a hot debate. And I get it. I’m coming from more of an old school, “love my stove-top cooking” type feeling, and I did have a really hard time adjusting to my Instant Pot. I love the flavor that comes from getting veggie down in fat to sweeten and soften, and the slow simmered flavor that comes from the time and patience that stove-top cooking brings. And slow cookers and chili just go hand in hand because that all day low bubble just makes for amazing flavor.
But man, I’m here as a stove-top cooking lover to admit to you that using the pressure cooker Instant Pot the right way gave JUST as amazing depth of flavor as a slow stove top simmer – and gets it done in record time for the busy family.
Weeknight dinner game changer!
Typically chili is something I save for weekend meals since the prep and cook time take a bit longer, but with the Instant Pot, I was able to have this meal done in record time, and it was so satisfying to serve on a Tuesday night!
One of my favorite features of the Instant Pot pressure cooker is the Saute setting. It allows me to get the caramelized flavor out of the veggies that stove-top cooking gives before pressure cooking. While you definitely could just dump all the veggies in and pressure cook it, trust me, the extra 10 minutes of cooking that veg down in some fat makes the flavor SO worthwhile.
Tips for making this chili all YOUR own, and on a weeknight in record time!
I know many people are very passionate about what makes a good chili. I have my list, and yours may look different! If you love a thicker chili, leave out the bone broth. I like a bit more liquid to mine so I can dunk my cornbread or crackers. If you have a certain spice blend that is all yours, do it up! If you prefer beans in your chili, add more liquid/broth and add those beans in there! I don’t tolerate even sprouted beans like I wish I did, and so I’ve learned over the last few years how to enjoy chili without the beans.
While this chili dinner is not a quite 15 minute meal, it definitely is do-able in 30 minutes with an Instant Pot, or right around an hour-ish stove-top so long as you do a few things in prep the night before or on a prep day!
- Chop the veggies the night before or on your prep day – this saves you a good 10 minutes between all the veg washing and chopping.
- Cook the squash for dinner the night before and save the cup you need for the chili so you just have to dump it in. Or save some extra time and use canned pumpkin/squash.
- Cook the beef and bacon the night before or on your prep day. Just be sure to save the fat to cook the veggies in – that flavor is unmatched!
- Always have bone broth on your prep day plans. I never let my freezer bone broth stash get below 2 quarts so I’m always ready for making dinners like this.
- You can also always make the chili on your prep day and then warm it through in a slow cooker or stove-top during the week. If you are serving to a crowd at a gathering, a slow cooker will keep the chili warm all day on the warm/low setting. The chili freezes up great too. My kiddos LOVED taking this chili to school in their school lunch thermos, and my husband took leftovers in his travel crockpot he warms at his desk at work!
Toppers and Sides!
Here are some weeknight fast toppers and sides for your chili meal!
- Avocado slices with chives and parsley
- Sour cream or raw cheese and chives
- Crackers (I grew up with “oyster” crackers in my chili, and these GF blender batter crackers taste and feel JUST like those! If you are grain free, try these easy blender batter plantain crackers, or we like the Simple Mills grain free crackers – even Costco carries them now!)
- Cornbread (This version is gluten free – if you want to make it dairy free too, swap the butter for ghee or palm shortening, and swap coconut milk for the milk and sour cream. The corn bread pictured in this post is done with ghee and coconut milk! If you do not tolerate corn, you could try swapping the cornmeal for almond flour – I actually think this would work ok!)
- Grain Free Herb Butter Biscuits (This is a super fast blender batter and they are so good! If you do not tolerate butter, you can use palm shortening or ghee.)
- Squash Drop Biscuits (This is another good one to swap if you can’t have corn and need dairy and gluten free too.)
- Salads with any of these popular kid friendly dressings, or my personal favorite with this chili is the Olive Garden Copycat dressing.
- Big veggie platters with clean ingredient Ranch to dip. It doesn’t get any easier than just making a family style platter of veggie sticks to share around, and you can make either this egg free Ranch or my Paleo egg free Ranch dip if you are dairy free. If you can tolerate eggs, we also love this squeaky clean ingredient store bought Ranch from Primal Kitchen.
Notes for my Slow Cooker & Stove-Top friends!
Unless it’s worked into your budget, or coming on a birthday or holiday wishlist, there is no need to rush out and grab and Instant Pot just for this recipe. One of my mantras has always been…don’t go broke trying to eat healthy! I spent quite literally the first 9 years of my real food journey with just a stock pot and soup pot at my stove while I learned how to cook, and you can definitely do this thing without an Instant Pot. If it fits in the budget and you are a super busy family that would benefit from the ease and fast cook times, I think you will be so happy with your purchase!
I left both stove-top and slow cooker directions in the Instructions, and you can comment below if you have further questions – I am happy to help!
Instant Pot Chipotle Chili
- 3 tbsp friendly fat to cook in divided (Ghee, butter, tallow, lard, coconut oil, or avocado oil)
- 1 lb grass-fed ground beef
- 4 strips of bacon diced (you can use more if you wish but we found this to be plenty of flavor and texture!)
- 2 medium onions diced
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 8 cloves of garlic minced
- 3 small zucchini cubed or diced depending on your size preference
- 3 jalapeños de-ribbed/seeds & ribs scraped out, diced
- 1 cup cooked & pureed squash acorn, butternut, or koboucha work well. I think canned pumpkin would be fine too.
- 15 oz can organic diced tomatos
- 15 oz can organic tomato sauce
- 1-2 cups beef bone broth depending on how thick/thin you like your chili chicken bone broth would be fine too
- 3-4 tsp sea salt start out small and you can always add more when it’s done to your taste
- 1 tbsp chili powder
- 1 tsp smoked paprika
- ¼ tsp chipotle powder
- Brown the beef and cook the bacon in 1 tablespoon of ghee or other friendly cooking fat. If you are using an Instant Pot using the “Saute” feature to do this. If you are using your soup pot, cook over medium heat until cooked through. Scoop the meat out with a slotted spoon so the fat stays behind for cooking in.
- Add the rest of the cooking fat to your IP or soup pot and sauté the onion and peppers with a pinch of sea salt for about 10 minutes until soft and sweet.
- Add the garlic and cook for one minute.
- Return the meat to your IP or soup pot along with the rest of the ingredients. Give the chili a stir to combine. IF YOU ARE USING THE INSTANT POT, put the lid on, close the valve, press “Manual,” and bring the time to 15 minutes. The IP will take about 5 minutes to come to pressure, and then will pressure cook for 15 minutes. When the pressure cooker beeps that it is done, turn it off and let the pressure release naturally about 5 minutes before opening the lid. IF YOU ARE USING THE SOUP POT, put the lid on and bring to a low simmer for about 1 hour. You could alternatively use a slow cooker from this step cooking on low for 6-8 hours.