Instant Pot Beef Chili with Bacon & Jalapeño — Spicy Weeknight Meal

I recently returned from a trip to Iowa to visit my daughter Allie and her family. Seeing the grandbabies’ faces is my favorite thing, and while I was there we enjoyed plenty of local favorite foods — especially beef and pork in farm country. This Instant Pot beef chili was inspired by a spicy, jalapeño-forward bowl I loved at Jethro’s BBQ ‘n’ Bacon Bacon in Des Moines. I set out to recreate that rich, smoky flavor at home and ended up with a chili that’s deeply flavored, slightly smoky from bacon, and loaded with fresh vegetables.

This Instant Pot beef chili delivers medium heat, tender beef, a hint of smoky bacon, and plenty of bright vegetables. My family prefers a Texas-style chili without beans, but beans are optional if you like them. Cooking the beef at pressure in the Instant Pot gives it wonderfully tender, melt-in-your-mouth texture.

I prefer to start with lean beef stew meat and coarsely grind it in a food processor to get a satisfying chunky texture. If you don’t want to grind meat, substitute beef chuck cut into 1-inch chunks or use ground beef. Plan for this recipe to take a couple of hours from start to finish — it’s not a quick dump-and-go but the flavor is worth the time. I tested it multiple times and my family happily ate every batch.

If you choose to grind your own beef, partially freeze the meat for 25–30 minutes so it’s easier to handle. Work in 2–4 small batches in the food processor, pulsing until the beef is coarsely ground — aim for roughly 1/4-inch chunks, though pieces will vary. While the beef chills, prep the vegetables: dice the onion, bell peppers, and jalapeños and press or mince the garlic. I usually remove jalapeño seeds for milder heat; leave some in if you prefer spicier chili.

For a thicker, stew-like chili, grind about 2 cups of tortilla chips in a food processor or blender until you have about 2/3 cup of crumbs to stir in at the end. This adds body without changing the flavor.

Make a simple spice blend: use New Mexico chile powder (or Ancho or a standard chili powder if you can’t find it) mixed with ground cumin, dried Mexican oregano, garlic powder, and a pinch of cinnamon. New Mexico chile powder offers earthy, slightly fruity heat and works beautifully here.

Cook a little bacon for smoky depth — four slices cut into 1/2-inch pieces are enough. In a large skillet over medium-high heat, cook the bacon until nearly crisp, then remove it with a slotted spoon and leave the rendered fat in the pan. I prefer using a large cast-iron skillet so I can brown all the vegetables and meat at once and get a good sear; you can also sauté directly in the Instant Pot if you prefer.

Sauté the onion, peppers, and garlic in the bacon fat until they begin to soften, then add the spice mix and cook a few more minutes to bloom the spices. Add the coarsely ground beef, season with kosher salt, and brown the meat over high heat until partially seared. Stir in the bacon pieces and cook a minute or two more.

Transfer the meat and vegetable mixture to the Instant Pot, add a 14-ounce can of crushed tomatoes and about 1 cup of beef broth, and cook on high pressure for 30 minutes. After cooking, allow a natural pressure release for about 20 minutes, then quick-release any remaining pressure and remove the lid. If you want beans, stir in a drained and rinsed 14-ounce can of kidney, pinto, or black beans at this point.

Stir in the crushed tortilla chips if you’re using them and let the chili rest for 10 minutes to thicken. Finish with 1–2 tablespoons of fresh lime juice to brighten the flavors.

Toppings make the bowl: serve with tortilla chips or Fritos, shredded cheese, sour cream, diced white onion or pico de gallo, diced avocado, cilantro, and lime wedges. This chili is a keeper — rich, balanced, and satisfying. Your family will thank you.

Photos by Marsha Maxwell and Kiian Oksana/Shutterstock.com.

Disclosures: The author was not compensated for this post. The article may include affiliate links; purchases may generate a small commission that helps support publishing recipes.