Go Back
Instant Pot Chili

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
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

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

Equipment

  • Slow Cooker / Instant Pot Slow Cook

Method
 

  1. 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.
  2. 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.
  3. Drain the fat. Drain off most of the excess fat. We're making chili here, not an oil slick.
  4. 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.
  5. 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!
  6. 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.
  7. Don't forget the bacon! Add that crispy bacon back into the pot and stir everything together one more time.
  8. 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.
  9. Taste and tweak. Give your chili a taste before serving. Need more salt? A little more heat? Make it your own.
  10. 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.

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.