gluten-free | dairy-free
This Instant Pot chili is naturally gluten-free and dairy-free—Rich’s award-winning recipe from two office chili contests, with deep flavor from varied spices, adjustable heat via chipotle peppers, and a set-and-forget Instant Pot or crockpot method. Victoria isn’t even a chili fan and loves it. Top with dairy-free sour cream and scallions.
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 contests 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 adjust the heat level by adding more or fewer Chipotle peppers.
Whether you make it mild or make it hot, you’ve got to make this chili!
Now, go eat something amazing!
Rich’s Gluten-Free Award-Winning Instant Pot Classic Chili
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.