This chili is easily made in the Instant Pot with its tangy, lightly sweetend taste. The pressure cooker gets the best flavor in the shortest amount of time, keeping the chili warmed before serving.
1/2 cup salted butter, 1 stick
1 large onion, chopped (about 1 1/2 cups)
4 cloves garlic, pressed
1 1/2 pounds ground chuck beef
1/2 pound ground pork breakfast sausage
1/4 cup chili powder
2 tablespoons brown sugar, packed
3 tablespoons yellow mustard
1 tablespoon Worcestershire Sauce
1 14 1/2-ounce can fire roasted diced tomatoes
1 15-ounce can tomato sauce
1 1/2 teaspoons or more Cajun seasoning, like Slap Ya Mama
1 teaspoon salt
1 15-ounce can chili beans (optional)
In the instant pot add the butter and press the saute’ button to melt, then add onions and saute for a few minutes.
Add the garlic, beef, and sausage and halfway brown the meat.
Stir in the chili powder, brown sugar, mustard, Worcestershire sauce, tomatoes, tomato sauce, and seasonings.
Add a can of chili beans if preferred.
Press the Chili setting and close the pot securely with the valve placed on sealing.
After the timer goes off, let the pot set until the pressure is self-released and leave in the pot on the warm setting until ready to serve.
Add water to thin chili if so desired.
It takes about 10 minutes before the initial 30 minute cooking time in the instant pot begins to build up pressure.
You can release the pressure by moving valve to venting in order to serve right after cook timer goes off, careful to steer clear of the shooting steam from the valve, instead of waiting for the pot’s self-realease.
The recipe is easily made on the stovetop in a large pot by cooking the onion until clear, browning the meats thoroughly, and simmering for at least 30 minutes after all the chili ingredients are assembled, but the longer the simmer the better the chili.
- Category: Main Dishes
- Method: Simmering/broiling
- Cuisine: American
Keywords: Hot Dog Chili Instant Pot