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Ingredients
1 1/2 Pounds Ground beef
6 Bacon slices, chopped
1 (15 oz) Can kidney beans, drained
1 (15 oz) Can pinto beans, drained
1 (15 oz) Can black beans, drained
1 (15 oz) Can fire roasted diced tomatoes with juice
1 (6 oz) Can Tomato paste
1 Large red onion, chopped
1 Red bell pepper, seeded & chopped
1 Jalape�o, seeded & 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
For Garnish
Sour cream
Cilantro
Cheese, shredded
Instructions
Turn your instant pot to saut� 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 and cook for 18 to 20 minutes. Allow pressure to release for 15 minutes then quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon.