Want to put a new twist on chili night at your house? This Instant Pot Black Bean Chili with Bacon and Ham is sure to please even the pickiest eater in your family. While I prefer to prepare it in the Instant Pot, it is easily adapted to the slow cooker or stovetop.
It will take approximately 8 hours in the slow cooker depending upon your slow cooker. On the stovetop, expect it to take about 2 hours. You’ll want the beans to be tender but not overly soft.
If you prefer, you can substitute canned black beans but the Instant Pot makes it super easy to use the dried variety. When substituting canned, be sure to drain and rinse them before using.
This is another handy way to use up some of that leftover Petit Jean Hickory Smoked Ham which will had a full depth of flavor and body to the chili. We are spicy chili people at our house, but you can certainly lessen the heat by omitting the chipotle in adobo and the ground smoked chipotle. However, we really like the flavor they add.
The mashed beans and crushed corn tortilla chips help to thicken the chili but may be omitted if you prefer. I would always add the crushed tortilla chips, however, as they add a unique flavor that would be lacking otherwise.
I like to set out a variety of garnishes so everyone can choose to add whatever they wish.
Make this chili to suit your family’s preferences. As you can tell, it’s a very flexible recipe. It will keep 3-4 days in the refrigerator and freezes well making it handy to have readily available for those busy week nights when you’re in a rush to have a nutritious and delicious dinner on the table.
SERVES 8 - 10
- 1 pound dry black beans, rinsed*
- 6 slices Petit Jean Meats Hickory Smoked Bacon, chopped
- 1 medium onion, chopped
- 1 bell pepper, seeded and chopped
- 2 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 32-ounce container chicken stock, unsalted
- 1 10-ounce can Rotel Chili Fix-ins
- 1 10-ounce can Rotel Mexican Style
- 1 1-ounce package Williams Chili Seasoning
- 1 chipotle in adobo, finely minced, optional
- 1 - 2 teaspoons ground cumin
- 1- 2 teaspoons ground smoked chipotle, optional
- 1 cup crushed corn tortilla chips
- Salt and pepper to taste
- 2-3 cups cubed leftover Petit Jean Meats Hickory Smoked Ham (or more as desired)
- Optional: chopped fresh cilantro, chopped avocado, shredded Mexican blend cheese, jalapeño, onion, sour cream, fresh lime, tortilla chips, cornbread sticks
- In a medium saucepan, cover black beans with water and bring to a boil. Turn off heat, cover and allow to sit for 1 hour.
- Drain beans, rinse and set aside.
- Set Instate Pot on sauté. Brown chopped bacon until crisp. Remove bacon; drain on paper towels and set aside.
- Add onion to Instant Pot with bacon grease. Add additional vegetable oil, if needed. Sauté until onion is softened. Add bell pepper and celery. Sauté 3-5 minutes before adding garlic. Sauté garlic 2-3 minutes watching carefully so it does not burn.
- Add chicken stock, bay leaf, Rotel Chili Seasoning, Williams Chili Seasoning, chipotle in adobo, cumin and ground smoked chipotle. Stir well to combine.
- Close lid securely. Set Instant Pot to “High Pressure” for 35 minutes.
- Allow slow venting for 20 minutes before quick release. Remove lid after all of the steam has released.
- If desired, remove 1 cup beans and puree or mash thoroughly. This will help thicken chili.
- Add in crushed tortilla chips, reserved bacon and leftover ham. Stir well.
- Set Instant Pot to sauté over low. Allow chili to thicken, stirring occasionally. Add additional chicken stock or water if chili gets too thick as it sits.
- Serve garnished as desired. Serve with tortilla chips or cornbread sticks.