Instant Pot Chili

Instantpot Chili made in under an hour, you’ll have a rich, deeply spiced stew of tender ground beef (or turkey), beans, and tomatoes, all infused with smoky chili powder, earthy cumin, and a hint of warmth from chipotle.

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
• 1 Can (15 ounces) Fire Roasted diced tomatoes

• 1 Can (6 ounces) 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:

1. 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.
2. Add the onions and peppers and cook until tender. Add the meat
   and cook until browned.
3. Drain of any excess grease, just tilt the pot and use a large spoon.
4. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
5. Turn the instant pot to chili 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!