Instant Pot Chili for a Crowd (Because Football Sunday Deserves More Than Chips)
It’s football season, friends. And in this house, football is practically its own religion. At least for the boys.
The Broncos have been giving the men in my house mini heart attacks these first few weeks, but so far, the boys in orange have been pulling out the W’s. Not necessarily without a little yelling at the television, mind you, but a win is a win.
And just when you think football Sunday couldn’t get any more complicated, there’s fantasy football.
Ivy’s dad plays fantasy football, which means we don’t just watch the Broncos. Oh, no. We watch ALL the football. Games involving teams I have absolutely no emotional investment in suddenly become VERY IMPORTANT because apparently some running back in another state needs to score a touchdown for reasons.
Fantasy implications, people.
I don’t pretend to understand all of it. I just know that somebody is always yelling at the television, and there’s a pretty good chance we’re going to be watching football from approximately breakfast until bedtime.
And speaking of fantasy football, there’s another little phenomenon that happens around here.
Watch parties.
Somehow, these things just materialize. One minute we’re watching football in our pajamas, and the next minute there are people coming over, and apparently, we’re hosting.
Now, could I order pizza, open a bag of pretzels, and call it good?
Yeah. I mean, I COULD.
But will I?
No. I. Will. Not.
There will be food, my friends. And it will be awesome.
A Big Pot of Chili and a Little Football Magic
The thing is, I love feeding people. Always have. Usually it’s just my people, but when people outside of our little tribe stop by, I want to make sure they’re taken care of.
But I also don’t particularly want to spend the entire day chained to the stove while the rest of the house is having fun.
Enter this chili.
When I was looking for a little inspiration, I stumbled across one of those recipes claiming to be the “Best Chili in the Universe!” You know the ones. Wins every chili cook-off, changes lives, probably brings about world peace.
Naturally, I was intrigued.
But as I started reading through the ingredients, I knew immediately that some adjustments were going to be necessary.
My little crew is not particularly fond of chunky things. Especially when those chunks happen to be vegetables.
And this chili? Well, the original inspiration was pretty darn veggie-laden.
But there were two ingredients that caught my attention.
Bacon. And Italian sausage.
Now we’re talking.
Because while ground beef is wonderful in chili, adding Italian sausage brings a whole other layer of flavor to the party. And bacon? Well, bacon makes just about everything better. I don’t make the rules.
So I took the inspiration, made some changes to accommodate the texture preferences in our house, bumped up the flavor, and turned it into a giant pot of spicy, hearty chili that’s perfect for feeding a hungry football crowd.
So behold! A big, hearty pot of spicy chili with maximum flavor and minimum fuss. We’re using the slow-cook function on the Instant Pot (or a good old-fashioned Crockpot), which means all those wonderful ingredients can hang out together while we get on with our Sunday. Football, friends, and a kitchen that smells absolutely amazing? That’s my kind of game day.
Why This Chili Deserves a Spot on Your Football Sunday Menu
First, this recipe makes a LOT of chili.
We’re talking three pounds of meat before we even get to the beans and tomatoes. This is not a dainty little pot of chili for two. This is a feed-the-football-team, invite-the-neighbors, send-some-home-with-your-friends kind of chili.
Second, it’s loaded with flavor.
The combination of ground beef, Italian sausage, and crispy bacon gives this chili a rich, savory base. Add in the tomatoes, Hatch green chiles, beans, and a generous collection of spices, and you’ve got something pretty wonderful happening.
There’s a little heat, a little sweetness, and a whole lot of cozy.
And third? It’s easy.
Once you’ve browned your meat and gotten everything into the pot, the appliance takes over.
Which means you can spend your afternoon doing more important things. Like trying to figure out why your husband is cheering for a team he was actively rooting against twenty minutes ago.
Fantasy football. Still a mystery.
The Secret to Chili That Works for My Family
If you’ve been hanging around my kitchen for a while, you know that food textures are kind of a big deal around here.
My kids have ARFID, and over the years I’ve learned that sometimes the difference between a food feeling comfortable and a food being completely off the table comes down to something as simple as texture.
So when I make chili, I puree the diced tomatoes and Hatch green chiles together before adding them to the pot.
All that lovely tomato and chile flavor stays right where it belongs, but the big, squishy chunks disappear.
It’s a small adjustment that makes this chili more approachable for my family.
You absolutely don’t have to do this. If you love a big, chunky bowl of chili, leave those tomatoes exactly as they are.
That’s the beauty of cooking at home. We get to make food that works for the people sitting around our table.
And nobody gets extra points for eating a chunk of tomato they don’t like.
Let’s Talk About the Heat
I’m going to give you fair warning. This chili has a kick.
Between the hot Hatch green chiles, cayenne pepper, and chili powder, we’re not exactly making a mild little bowl of tomato soup here.
But the heat is adjustable.
If you’re feeding people who prefer things on the gentler side, use mild Hatch chiles and reduce or omit the cayenne. You can always put hot sauce on the table for the folks who like to live dangerously.
If you love spicy chili, though? Make it as written.
And don’t forget the toppings. A little sour cream and shredded cheddar can help mellow things out beautifully.
Instant Pot Slow Cooker Chili for a Crowd
This hearty, spicy chili is loaded with ground beef, Italian sausage, crispy bacon, beans, and Hatch green chiles. Made using the slow-cook function on your Instant Pot or a traditional slow cooker, it’s the perfect make-ahead meal for football Sundays, game-day gatherings, or feeding a hungry crowd.
Course: Main Course
Cuisine: American
Servings: Approximately 12–16
Prep Time: 20 minutes
Cook Time: 6–8 hours
Cooking Method: Slow Cooker / Instant Pot Slow Cook
Ingredients
For the Chili
- 4 slices bacon, chopped
- 2 pounds ground beef (80/20)
- 1 pound Italian sausage, mild or hot
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon celery salt
- 6 ounces tomato paste
- 2 cans (15 ounces each) chili beans, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cans (28 ounces each) diced tomatoes, with juices
- 1 can hot Hatch green chiles
Seasonings
- 4 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon seasoned salt
- 3/4 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon granulated sugar
- 1 tablespoon Worcestershire sauce
- 3 beef bouillon cubes, crumbled
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Jalapeños
- Crushed tortilla chips
- Hot sauce
Instructions
- Start with the bacon. Set your Instant Pot to the Sauté function (or grab a large skillet if you’re using a traditional slow cooker). Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside. Leave a little bacon fat behind because, well, flavor.
- Brown the meat. Add the ground beef and Italian sausage to the pot, along with the onion powder, garlic powder, and celery salt. Cook until browned, breaking the meat into crumbles as you go. You may need to do this in batches because, friends, that’s a LOT of meat. If you’re using a traditional slow cooker, transfer the browned meat from your skillet to the slow cooker.
- Drain the fat. Drain off most of the excess fat. We’re making chili here, not an oil slick.
- Bring on the tomato paste. Add the tomato paste to the browned meat and stir. Let it cook for a minute or two to deepen that lovely tomato flavor.
- Add the good stuff. Add the chili beans with their liquid, drained black beans, diced tomatoes with their juices, and Hatch green chiles. Now, I puree the tomatoes and Hatch chiles together before adding them because my family doesn’t do chunky. If you love chunky chili, leave them as they are!
- Season generously. Add the sugar, Worcestershire sauce, and crumbled beef bouillon cubes. Then add the chili powder, oregano, cumin, basil, seasoned salt, black pepper, cayenne, and paprika. Give everything a good stir.
- Don’t forget the bacon! Add that crispy bacon back into the pot and stir everything together one more time.
- Let it get cozy. If you’re using an Instant Pot, switch from Sauté to the Slow Cook function and cover with a compatible slow-cooker lid or the lid specified by your appliance’s instructions. If you’re using a traditional slow cooker, cover with its lid. Cook on LOW for 6–8 hours, until the chili is hot throughout and all those wonderful flavors have had plenty of time to get to know each other.
- Taste and tweak. Give your chili a taste before serving. Need more salt? A little more heat? Make it your own.
- Serve it up! Ladle into bowls, pile on your favorite toppings, and serve with warm cornbread or, even better, a thick slice of homemade beer bread.
Recipe Notes
Instant Pot vs. Crockpot: This recipe uses the Instant Pot’s Slow Cook function, NOT the Pressure Cook function. You can also prepare it in a traditional slow cooker. Instant Pot slow-cook temperatures vary by model, so use the setting corresponding to LOW on your appliance and verify that the chili reaches a safe serving temperature. Some models may need a higher setting or longer cooking time.
A note about size: This is a BIG batch of chili. Make sure your Instant Pot or slow cooker is large enough to accommodate everything without exceeding its maximum fill level. Divide into two batches if necessary.
Make it less spicy: Substitute mild Hatch green chiles, use mild Italian sausage, and reduce or omit the cayenne pepper.
Smooth or chunky: Pureeing the tomatoes and Hatch chiles creates a smoother chili base, which is how my family prefers it. If chunky chili is your thing, skip the blender.
Make ahead: Chili is wonderful the next day! Refrigerate leftovers promptly in shallow containers for up to 3–4 days or freeze for up to 3 months.
Toppings: My favorites are shredded cheddar and sour cream, but this is your chili party. Set out whatever makes you happy.
Instant Pot Slow Cooker Chili for a Crowd
Ingredients
Equipment
Method
- Start with the bacon. Set your Instant Pot to the Sauté function (or grab a large skillet if you’re using a traditional slow cooker). Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside. Leave a little bacon fat behind because, well, flavor.
- Brown the meat. Add the ground beef and Italian sausage to the pot, along with the onion powder, garlic powder, and celery salt. Cook until browned, breaking the meat into crumbles as you go. You may need to do this in batches because, friends, that’s a LOT of meat. If you’re using a traditional slow cooker, transfer the browned meat from your skillet to the slow cooker.
- Drain the fat. Drain off most of the excess fat. We’re making chili here, not an oil slick.
- Bring on the tomato paste. Add the tomato paste to the browned meat and stir. Let it cook for a minute or two to deepen that lovely tomato flavor.
- Add the good stuff. Add the chili beans with their liquid, drained black beans, diced tomatoes with their juices, and Hatch green chiles. Now, I puree the tomatoes and Hatch chiles together before adding them because my family doesn’t do chunky. If you love chunky chili, leave them as they are!
- Season generously. Add the sugar, Worcestershire sauce, and crumbled beef bouillon cubes. Then add the chili powder, oregano, cumin, basil, seasoned salt, black pepper, cayenne, and paprika. Give everything a good stir.
- Don’t forget the bacon! Add that crispy bacon back into the pot and stir everything together one more time.
- Let it get cozy. If you’re using an Instant Pot, switch from Sauté to the Slow Cook function and cover with a compatible slow-cooker lid or the lid specified by your appliance’s instructions. If you’re using a traditional slow cooker, cover with its lid. Cook on LOW for 6–8 hours, until the chili is hot throughout and all those wonderful flavors have had plenty of time to get to know each other.
- Taste and tweak. Give your chili a taste before serving. Need more salt? A little more heat? Make it your own.
- Serve it up! Ladle into bowls, pile on your favorite toppings, and serve with warm cornbread or, even better, a thick slice of homemade beer bread.
