When the chill of a Wisconsin winter sets in, there’s nothing better than a warm bowl of chili to bring the heat. For generations, Wisconsinites have embraced hearty, flavor-packed dishes that make cold days a bit more bearable, and Instant Pot chili is the modern answer to that age-old craving. This dish combines convenience and robust flavor, giving you a savory meal in under an hour, perfect for any busy winter day.
This Instant Pot chili isn’t just your typical chili recipe—it’s packed with bold spices like smoked paprika, chili powder, and even a hint of cocoa powder to create a deep, complex flavor. The beans provide heartiness, and the beef brings the savory depth that chili fans crave. In Wisconsin, comfort food reigns supreme, and this dish checks all the boxes. Whether you’re watching the Packers on a Sunday afternoon or gathering with family for a casual weeknight dinner, this chili is sure to satisfy everyone’s appetite.
The Recipe: Instant Pot Chili
Ingredients:
- 2 teaspoons olive oil
- 2 pounds (900 g) ground beef (90% lean)
- 1 onion, finely diced
- 1 1/2 teaspoons minced garlic
- 28-ounce (796 g) can diced tomatoes (do not drain)
- 3 (8-ounce/240 ml) cans tomato sauce
- 3/4 cup (180 ml) beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground pepper
- 15-ounce (425 g) can kidney beans, drained and rinsed
- 15-ounce (425 g) can pinto beans, drained and rinsed
- Assorted toppings: shredded cheese, chopped tomatoes, green onions, and sour cream