This hearty chili is packed with tender ground beef, three kinds of beans, fire-roasted tomatoes, and warming spices. Smoked paprika and bacon give it a deep, smoky flavor, while a splash of Worcestershire sauce adds richness.

I leave out the jalapeño when cooking for my family, which keeps the chili flavorful but mild. If your family enjoys some heat, add the jalapeño—or serve sliced peppers on the side so everyone can customize their bowl.

Here’s the recipe

Ingredients

• 1½ tablespoons bacon fat or cooking oil
• 1 red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 jalapeño, seeded and chopped, optional
• 1½ pounds ground beef
• 1 can fire-roasted tomatoes
• 1 can tomato paste
• 2 cups low-sodium beef broth
• 1 tablespoon minced or pressed garlic, approximately 6 cloves
• 1 tablespoon Worcestershire sauce
• Cooked pinto beans, drained
• Cooked black beans, drained
• Cooked kidney beans, drained
• Dried oregano, to taste
• Chili powder, to taste
• Smoked paprika, to taste
• Ground cumin, to taste
• Salt and black pepper, to taste
• Cooked and crumbled bacon, for serving

Optional toppings

• Grated cheddar cheese
• Sour cream
• Chopped parsley or cilantro
• Sliced jalapeños
• Green onions
• Avocado

How to Make the Chili

1. Prepare the vegetables

Finely chop the red onion and red bell pepper. If you would like a spicier chili, seed and chop a jalapeño as well.

The Electric Twist & Chop makes quick work of the vegetables. Use short pulses to create an even chop without turning them into a purée.

2. Sauté the onion and peppers

Heat the bacon fat in the insert of the Deluxe Multi-Cooker using its sauté setting. Add the onion, bell pepper, and optional jalapeño. Cook for a few minutes, stirring occasionally, until the vegetables begin to soften.

If you are starting with uncooked bacon, cook it first. Remove and reserve the crispy bacon for serving, leaving a little of the rendered fat in the pot.

3. Brown the ground beef

Add the ground beef and allow it to brown slightly before breaking it into smaller pieces. Continue cooking until no pink remains.

Remove excess grease if necessary. One easy method is to carefully absorb it with paper towels held securely by kitchen tongs.

4. Add the remaining ingredients

Stir in the fire-roasted tomatoes, tomato paste, beef broth, garlic, Worcestershire sauce, pinto beans, black beans, and kidney beans.

Season the mixture with oregano, chili powder, smoked paprika, cumin, salt, and black pepper. Stir well so that the tomato paste and spices are evenly distributed.

5. Pressure-cook the chili

Secure the pressure cooker lid and set it to cook on high pressure for 18 minutes. Once the cooking time has finished, allow the pressure to release naturally for several minutes before carefully releasing any remaining pressure according to the manufacturer’s instructions.

Open the lid and stir the chili. If you prefer a thicker consistency, let it simmer uncovered on the sauté setting for a few minutes.

Serve and Enjoy

Ladle the hot chili into bowls and finish each serving with grated cheddar, a dollop of sour cream, crumbled bacon, and chopped parsley or cilantro.

This chili is rich, smoky, and easy to customize. It is also perfect for meal preparation—the flavors become even better after a night in the refrigerator.

Helpful Tips

• Choose your heat level: Leave out the jalapeño for mild chili, or include it for extra warmth.
• Use frozen cooked beans: They can be added directly to the pot without fully thawing. I’ll show you how I cook my dry beans in batches and freeze so I have them ready for recipes like this. Learn how.
• Substitute canned beans: Drain and rinse them before adding to reduce excess sodium.
• Make it ahead: Store cooled chili in the refrigerator for up to four days.
• Freeze the leftovers: Divide the chili into individual portions for convenient future meals.

Whether you load it with toppings or enjoy it straight from the pot, this smoky three-bean chili makes a satisfying, comforting meal.