Instant Pot Chili
Ingredients:
1 1/2 Pounds Ground Beef
6 Strips of Bacon good quality, chopped
1 Can 15 ounces Kidney Beans, drained
1 Can 15 ounces Pinto beans, drained
1 Can 15 ounces Black beans, drained
1 Can 15 ounces Fire Roasted diced tomatoes with juice
1 Can 6 ounce Tomato paste
1 large Red onion chopped
1 Red bell pepper seeded and chopped
1 Jalapeño seeded and minced *optional
2 Cups Beef stock
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic
Directions:
Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender. Add the meat and cook until browned.
Drain off any excess grease.
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili (if you don’t have a “chili” setting, use the “manual” setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
