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Ingredients
10 servings
1 poundground beef
1 poundsausage
bacon
1 x 15 ozcan kidney beans
drained and rinsed
1 x 15 ozcan pinto beans
drained and rinsed
1 x 15 ozcan black beans
drained and rinsed
1 x 15 ozcan crushed roasted diced tomatoes
1onion
diced, medium
1bell pepper
chopped
⅛ teaspoonground cayenne pepper
1 tablespoondried oregano
½ teaspoonground black pepper
1 teaspoonsmoked paprika
2 teaspoonsground cumin
1 ½ tablespoonschili powder
½ tablespoonsChipotle Chili Powder
1 tablespoonminced garlic
2 cupsbeef stock
1 x 6 ozcan tomato paste
Instructions
Step 1
Add the onions and peppers and cook until tender.
Step 2
Add the meat and cook until browned.
Step 3
Drain off any excess grease, we just tilt the pot and use a large spoon.
Step 4
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Step 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.
Step 6
Serve with limes, sour cream, cheese, and a little bacon!
Notes
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