Instant Pot Chile
Hello lazy Sunday meal! This is our cold outside, sleeting, horrible, American football meal – lunch, dinner, linner, whatever. It’s also wonderful leftover as a Monday night meal or a work lunch.
Is this an intimidating group of ingredients? Yes, and I forgot a few (see next photo). On the plus side, this is multiple meals, and it’s super easy.
Ingredients:
- 2 Pounds Ground Beef
- 6 Strips of Bacon good quality, chopped
- 1 Can 15 ounces Chili Beans, drained
- 1 Can 15 ounces Pinto beans, drained
- 1 Can 15 ounces White beans, drained
- 1 Can 15 ounces Fire Roasted diced tomatoes with juice
- 1 Can 6 ounce Tomato paste
- 1 large Red onion chopped
- 1 Red bell pepper seeded and chopped
- 1 Jalapeño seeded and minced *optional
- 2 Cups Beef stock
- 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
Oops – forgot these in the photo of ingredients. Ummmm…appears my worcestershire sauce expired 3+ years ago. Still…we are all alive after eating this dish…
- Turn your instant pot to sauté and add the bacon.
- Cook until crisp, stirring often to cook evenly. Remove 1/2 bacon fat to a bowl. Reserve the rest in instant pot for cooking.
- 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.
- Add all of the remaining ingredients 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, shredded cheese, chopped cilantro, and a little more bacon!
Can I admit that there was a time I didn’t enjoy chili? I had a thing against beans. Now…yum. Enjoy!