Instant Pot Award Wining Chili

total time: 50

 

prep time: 10

 

cook time: 40

INGREDIENTS:

• 1 1/2 Pounds Ground Beef
• 6 Strips of Bacon, chopped
• 1 Can (15 ounces) Kidney Beans, drained
• 1 Can (15 ounces)  Pinto beans, drained
• 1 Can (15 ounces) Black beans, drained
• 2 Cans (15 ounces) Diced tomatoes with juice
• 1 Can (6 ounce) Tomato paste
• 1 large Red or Sweet onion, chopped
• 1 Red bell pepper, seeded and chopped
• 1 Green bell pepper, seeded and chopped
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Jalapeño, seeded and minced *optional
• 2 Cups Beef/Chicken stock
• 1 Tablespoon Dried oregano
• 2 Teaspoons ground cumin
• 2 Teaspoons Kosher salt
• 1 Teaspoon ground black pepper
• 1 Teaspoon Smoked Paprika
• 3 Tablespoons chili powder
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon Minced garlic

FOR GARNISH *optional

• Sour Cream
• Cilantro
• Cheese, shredded 

DIRECTIONS:

1. Turn your instant pot to sauté and add the bacon.
2. Cook until crisp, stirring often to cook evenly.
3. Remove the bacon to a paper towel-lined plate. Drain grease. 
4. Add the onions and peppers, EVOO and cook until tender.
5. Add the meat and cook until browned.
6. Drain off any excess grease, we just tilt the pot and use a large spoon.
7. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
8. 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.
9. Serve with limes, sour cream, cheese, and a little bacon!

adapted from: Oh sweet basil