Chili (Sausages Instant Pot)

instantpot-chilisausages2 A bowl of good ol' homemade chili is one of those delicious comfort foods that warms the soul and this Italian sausage chili will do just that. Loaded with delicious sausage, ground beef, four types of beans and seasoned just right, this sausage chili will fast become a family favourite.

1 Tbsp. extra-virgin olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
8 cloves garlic, chopped
8 oz Italian sausage, loose
1 lb ground beef
1-2 Tbsp. chili powder (depending on your preference for heat)
2 Tbsp. brown sugar (light or dark)
1 Tbsp. ground cumin
4 Tbsp. tomato paste
1 tsp. paprika
1 tsp. sea salt
1 tsp. black pepper, freshly ground
1½ cups mild-flavoured beer (1 12 oz bottle)
1 cup beef or chicken broth
1 (14.5 oz) can whole plum tomatoes
1 (14.5 oz) can fire-roasted tomatoes
1 (14.5 oz) can pinto beans, rinsed and drained
1 (14.5 oz) can red kidney beans, rinsed and drained
1 (14.5 oz) can white kidney beans, rinsed and drained
1 (14.5 oz) can black beans, rinsed and drained
2-3 bay leaves

Garnishes:
fresh chopped parsley
shredded sharp cheddar cheese
chopped green onion
sour cream

Turn the Instant Pot (6 qt capacity or larger) on the Sauté function.

Add onion, bell peppers, and garlic and sauté until onions are starting to turn tender, 3-4 minutes.

Add sausage and sauté, breaking it apart, until cooked through, 6-8 minutes.

Drain excess grease out of the bowl (this will prevent the finished chili from being too greasy).

Add chili powder, brown sugar, ground cumin, and sauté for 1 minute.

Stir in tomato paste, paprika, salt and black pepper. Add beer, broth, whole tomatoes, fire roasted tomatoes, pinto beans, kidney beans, black beans and bay leaves. Close and lock the lid.

Set the pressure cook / manual setting on HIGH for 15 minutes.

Allow the pressure to release naturally. Serve immediately or refrigerate for up to 2 days before serving.

Finish each bowl with your favourite toppings.

Makes 8 servings.

Cook's Notes:

The Italian sausage gives this recipe an added layer of flavour. Choose any type of italian or Spanish sausage you desire. This will determine how spicy the chili is! (I used a combination of hot/spicy and sweet sausages)
The leaner your ground beef, the less rendered fat you will have to drain (if you choose to drain it off).
Chili always tastes better a day or two after it's made. The flavours develop as the chili sits in the fridge overnight. If you can do it, I always recommend making this a day ahead and reheating it before serving.
This recipe is great made with any mild-flavoured beer. I've made it and liked it with both a pale ale and a wheat beer. The flavour is subtle but will still come through in the finished chili. It's also great with red wine which gives the finished chili a very subtle fruit flavour. If you'd like to skip the alcohol, beef broth will work great too.
This recipe can be made in the slow cooker too. Prep as directed and cook on LOW for 6-8 hours or HIGH for 4-5 hours.
Store any leftovers covered in the fridge for up to 3 days. Can also freeze for 3 months.