Smoky Texas Chili (Instant Pot Chili With a Kick)

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Smoky Texas Chili made in the Instant Pot with dry kidney beans—no soaking required! Bold, spicy flavor with jalapeños, chili powder, and smoked paprika.

Welcome to Texas Chili, Y’all

There’s nothing quite like a bowl of true Smoky Texas Chili—bold flavor, firm beans, deep spice, and a rich smoky base that tastes like it simmered all day. This version uses dry kidney beans cooked right in the Instant Pot, no soaking required.

The smoked paprika brings that unmistakable backyard-smoke aroma, while jalapeños, cayenne, and red pepper flakes deliver the spicy kick Texans love. It’s fast, hearty, and perfect for chilly nights, game days, or anytime you need a satisfying bowl of true Texas goodness.

At a Glance

Skill Level: Easy
Flavor Profile: Smoky, spicy, bold, hearty
Options Included: Heat adjustments, Instant Pot simplifications
Best For: Cold weather dinners, game day, potlucks, freezer meals

Texas Chili Ingredients

You’ll find a printable recipe card at the bottom of this post but take a look at the ingredients you’ll need below. These are simple things you might already have in your pantry or fridge. And by the way, if you don’t want to cook the kidney beans, just toss in a couple cans of store-bought. I happened ot have a bag of kidney beans on hand that needed cooking.

For the Beans

• 1 pound dry red kidney beans (you will only use about 2 cups cooked)
• 6 cups water
• 1 teaspoon salt (after cooking)

For the Chili

• 1 pound ground beef
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2–3 jalapeños, minced (leave seeds for more heat)

Seasonings

• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 extra teaspoon smoked paprika
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon cayenne
• ½ teaspoon red pepper flakes

Wet Ingredients

• 1 tablespoon oil
• 1 (6-oz) can tomato paste
• 2 (15-oz) cans crushed tomatoes
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• Splash of hot sauce (optional)

How to Make Smoky Texas Chili

This comes together so easily. I had a great time making it and I know you will, too.

1. Cook the Beans (Instant Pot Method)

1. Rinse and sort beans.
2. Add beans + 6 cups water to the Instant Pot.
3. High Pressure 35 minutes, natural release 15 minutes.
4. Drain, stir in 1 teaspoon salt, and set aside.
5. Measure out about 2 cups of cooked beans to use in the chili.
6. Store or freeze the rest for later.

Using only 2 cups keeps the chili balanced and lets the smoky heat shine.

2. Build the Chili

Sauté

1. Rinse the pot insert and return it to the Instant Pot.
2. Add a tablespoon of oil and press Sauté. Brown the ground beef well.
3. Add onion, jalapeños, and garlic; sauté 3–4 minutes.

Season & Add Tomato Base

4. Add chili powder, smoked paprika (both amounts), cumin, oregano, black pepper, cayenne, and red pepper flakes.
5. Stir to bloom the spices 30–60 seconds.
6. Add tomato paste and cook 1 minute.
7. Add crushed tomatoes, Worcestershire, brown sugar, and 1 cup beef broth.

3. Pressure Cook

1. Lock lid and set valve to Sealing.
2. Pressure Cook 12 minutes (High).
3. Natural release 10 minutes, then quick release.

4. Add Beans & Finish

1. Press Sauté again.
2. Stir in the 2 cups cooked kidney beans.
3. Simmer 10–20 minutes to thicken and deepen the smoky flavor.

Add extra broth if too thick. Simmer longer if you want it thicker.

Serve With

• Fresh jalapeños
• Diced onion
• Shredded cheddar
• Cornbread or Fritos
• More hot sauce (for true Texans)

Other Soups & Stews

If you like this you’re going to love the following:

• Quick & Hearty Taco Soup, Two Ways: This is our go-to, especially on a cold night.
• Creamy Italian Sausage & Tortellini Soup: If you love pasta, soup and all things Italian-food, you will LOVE this recipe!
• Rustic Italian Beef Stew (Spezzatino di Manzo): This one’s from our friends at Storybook Kitchen!

That’s it for this post, friends. If you make this chili and love it, don’t forget to leave a review! Before you go, why not pin some photos to your Pinterest boards?

About the Pit Master

Zach Morrow is the resident pit master behind Backyard Texas Grill, known for his bold flavors, hands-on cooking style, and passion for true Texas food. Whether he’s tending a smoker, grilling over open flame, or testing Instant Pot shortcuts for busy cooks, Zach brings the same dedication to flavor and authenticity every time.

His philosophy is simple: use real ingredients, respect the process, and make food that brings people together. This Smoky Texas Chili is one of those recipes—big heat, deep smoke, and a whole lot of comfort.