| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 1/2 lbs ground beef (coarse for chili) 80/20
- 6 strips bacon chopped
- 8 oz kidney beans dried
- 8 oz black beans dried
- 1 can tomato paste (6 oz)
- 1 large red onion chopped
- 1 red bell pepper seeded and chopped
- 1 can green chilis (4 oz)
- 2 cans dr pepper (or 24 oz)
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 2 tbsp chili powder
- 1 tbsp minced garlic
Ingredients
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Instructions
- Add beans to instant pot along with 10 cups of water
- Cook on high pressure for 30 minutes - then quick release pressure
- Drain water and set beans aside to be used later
- Rinse pot, and set to sauté
- Cook bacon until crisp, stirring often
- Remove bacon to a paper towel to soak up excess grease
- Add onions and bell peppers, and cook until tender
- Add meat and cook until browned
- Drain off grease from pot
- Add all remaining ingredients and stir
- Set the instant pot to "Chili" and cook for 18 minutes
- Allow pressure to naturally release for 15 minutes - then quick release
Recipe Notes
You can used single cans of beans as a substitute for 8oz of dried beans- and then skip steps 1-3
You can prepare bacon and/or beef on a stovetop skillet and replace steps 4-6, and step 8.