1can 15 ounces fire-roasted diced tomatoes,with juice
1can 6 ounces tomato paste
1large red onion,chopped
1red bell pepper,seeded and chopped
2cupsbeef stock
1Tablespoondried oregano
2 teaspoonsground cumin
2teaspoonskosher salt
1 teaspoon ground black pepper
1teaspoonsmoked Paprika
2Tablespoonschili powder
1 TablespoonWorcestershire sauce
1Tablespoon garlic,minced
Toppings
sour cream
shredded cheese
avocado
bacon bits
Instructions
Start the sauté: Turn your Instant Pot to saute and add the bacon.
Cook the bacon: Cook until crisp, stirring often to cook evenly.
Set bacon aside: Remove the bacon to a paper towel-lined plate.
Sauté the onions and peppers: Add the onions and peppers and cook until tender.
Add in meat: Add the meat and cook until browned.
Drain grease: Drain off any excess grease- tilt the pot and use a large spoon.
Add remaining ingredients: Add all of the remaining ingredients and ¾ of the bacon and stir to combine.
Pressure cook: Turn the Instant Pot to Chili and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes.
Quick-release: After cooking time is up, turn the valve from sealing to releasing and allow the steam to do a quick release.
Top with: Serve with limes, sour cream, cheese, and a little bacon!
Freezing Instructions
To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver making sure to remove all air. Freeze by laying flat for up to 2 months.
Tried this recipe?Mention @tidymo and let me know what you think!