Instant Pot Award Winning Chili Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 1/2 Pounds Ground Beef

6 Strips Bacon (good quality, chopped)

1 Can Kidney Beans (15 ounces, drained)

1 Can Pinto Beans (15 ounces, drained)

1 Can Black Beans (15 ounces, drained)

1 Can Fire Roasted Diced Tomatoes (15 ounces, with juice)

1 Can Tomato Paste (6 ounce)

1 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 Garlic (minced)

Sour Cream

Cilantro

Cheese (shredded)

Lime (fresh, optional)

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, we just tilt the pot and use a large spoon.

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!

Nutrition

• Serving Size: 1 bowl
• Calories: 388 kcal
• Total Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 71 mg
• Sodium: 1170 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 23 g