Chili is a staple in our house! Mainly because I cannot pass up a good warm comfort meal of any kind and also because it is one of the easiest but well-loved meals I can throw together. The awesome part is that you can pretty much use any kind of meat too. And I really do mean any kind, but I do think everyone eats this meal without hesitation when the meat is at least ground and browned before throwing it in the pot. The rest of the ingredients do a really good job of masking any questions as to which kind of game animal I have chosen as my meat ingredient. This particular day I used ground Wyoming antelope, but the more stand out fact about this recipe is that I used my Instant Pot!!!!! So now, Chili doesn’t have to be planned and left in a crockpot to simmer all day! I can actually decide on a whim to have homemade chili for dinner! It really is so simple and quick to throw all these ingredients together into your Instant Pot and boom you’ll have a tasty chili that is jam-packed with flavor just as if it had simmered all day long. Top it with shredded cheese, a dollop of sour cream and some diced green onions for added flavor and fanciness!
I really hate blog recipes that write out the step by step details, so I won’t. I’ll just say to pay attention to the tomatoes on top of the pile part in the recipe below. Your Instant Pot does have a burn alarm and it will get triggered if you mix the tomatoes into the rest of the ingredients before setting the lid. And
Side Note: Stock your pantry with these items so you always have a back up option on the night you can’t think of anything to cook! This chili is a no brainer!