Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs ground beef (grass fed)
  • 1/2 lb bacon (nitrate free and sugar free for Whole30, cut into pieces)
  • 1 medium onion (chopped)
  • 1 large red bell pepper (chopped)
  • 2 small jalapeno peppers (seeded and minced)
  • 3 cloves garlic (minced)
  • 28 oz can diced tomatoes
  • 6 oz can tomato paste
  • 12 oz bone broth (beef flavored, homemade or purchased)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 Tbsp chili powder
  • 1/2 tsp chipotle powder
  • 1 tsp fine grain sea salt
  • Cilantro (for garnish)
  • lime (for garnish)
  • avocado (sliced, for garnish )

Instruction

  • Have all ingredients chopped and ready to go before beginning.  Press "sauté" on the instant pot and once hot, cook bacon until crisp, stirring.  Remove with slotted spoon and set aside.
  • Discard all but 1 tbsp bacon fat, then add beef and brown, stirring to break up lumps.
  • Once beef is 75% done, add veggies and sauté until tender. Press “cancel” and add remaining ingredients, place the lid on top and turn vent to seal, then cook on high pressure 10 mins (pot will take several minutes to heat up).
  • Once done, quick release the pressure, then add bacon back to chili, saving some for garnish.
  • Allow the chili to cool a few minutes before serving. Garnish with cilantro or other herbs plus extra bacon and avocado slices, and serve as is, over a sweet potato or with homemade tostones! Enjoy!