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A delicious and hearty chili that is made quickly, and really sticks to your ribs for a cold winter day.
Instructions
Add beans to instant pot along with 16 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
