gluten free dairy free chili full 03

gf df instant pot classic chili

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Cool, fall days are perfect for chili! My classic chili recipe is easy to make in your Instant Pot or crockpot. Cook the meats, sweat the onions and garlic, and add everything to the Instant Pot, set and forget for four hours.

Back when I was a Financial Planner, I entered this chili in two office chili contents and won both times! Chili is taken quite seriously in the financial world!

The varied and unique ingredients in my recipe create deep flavors and a wonderful texture. Victoria is not a fan of chili but LOVES this recipe mainly because you can vary the heat level based on the number of Chipotle peppers you add. 

Whether you make it mild or make it hot, you’ve got to make this chili!

discover. cook. enjoy.

gf explorer rich

gluten free dairy free chili square

Rich's GF DF Instant Pot Award-Winning Classic Chili

Richard Wolf
Perfect for cool, fall days, this chili recipe is easy and so darned delicious!
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course, Main Dish
Cuisine American
Servings 12 servings
Calories 366 kcal

Suggested Tools

Instant Pot
Glass Measuring Cups
Measuring Spoons
Prep Bowls, 4 inch
Small Prep Bowls

The Ingredients

  • 4 slices bacon, reserve the grease
  • 2 med onions, diced
  • 3 tbsp garlic, minced
  • 1 lb bison, ground, or use ground brisket or chuck
  • 1 lb Italian sausage, bulk, sweet or hot, whichever you prefer
  • 56 oz crushed tomatoes, 2 cans, 28 oz each
  • 15 oz kidney beans, drained
  • 15 oz baked beans, with sauce, Bush's
  • 7 oz Chipotle peppers in Adobo sauce, use 2 of the peppers for mild, more for extra heat
  • 3 tbsp chili powder, 2
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp oregano, dried
  • 1/2 tbsp kosher salt
  • 1/2 tbsp black pepper, ground

The Process

Mise en Place

  • Slice the bacon into lardons. Dice the onions, and mince the garlic. Chop the Chipotle peppers. Measure all the spices into a prep bowl. Open the canned ingredients and drain the beans.

Cook the Meats

  • Add the bacon to a cold skillet and cook until beginning to crisp up. Remove from pan to a paper town lined plate. Leave the bacon grease in the pan. Once bacon has cooled and drained, add to the Instant pot (or crockpot).
  • Add the onion and garlic and sweat in the bacon grease. Remove from the pan and add to the Instant pot (or crockpot).
  • Cook the ground bison and Italian sausage in the skillet together, or if you skillet is not large enough, cook separately. Once cooked, add both to the Instant pot (or crockpot).

Add the Rest of the Ingredients and Slow Cook

  • Add to the Instant pot (or crockpot): Chipotle chilis, crushed tomatoes, kidney beans, baked beans and spices. Mix well.
  • Bring to a boil in the Instant Pot (or crockpot), reduce heat to simmer/low and cook for four hours. You can leave it simmer for longer if needed but don't go past five hours.

Serve the Chili

  • Create a chili toppings bar with your favorite chili additions such as crushed tortilla strips, sour cream, black olives, salsa, hot sauce, green onions, etc. Ladle chili into bowls, top and enjoy!
  • Leftover chili can be frozen for up to three months or kept in the fridge for up to a week.



Calories: 366kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 58mgSodium: 950mgPotassium: 970mgFiber: 9gSugar: 7gVitamin A: 1467IUVitamin C: 16mgCalcium: 114mgIron: 6mg
Keyword chili
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