Chili With Bacon
Cold temps call for hot food! Chili is one of our family favorites. Not only does it make a great dinner but we always have leftovers for lunches
the following day or two. Lately, we’ve been adding bacon which gives it a nice smoky flavor. Last night, I realized we were out of canned
chopped tomatoes BUT we had a jar or mild salsa that worked in a pinch. Here’s the recipe.
Ingredients
- 1lb ground beef
- 6 slices of bacon, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 15oz can kidney beans, rinsed and drained
- 1 15oz can black or cannellini beans, rinsed and drained
- 2 cups beef broth (tip: use bouillon to save storage space)
- (1) 14oz can chopped tomatoes with juice (or 14oz jar of mild salsa and leave out jalapeno)
- 1 6oz can tomato paste
- 1 jalapeno, seeded and chopped
- 2TBSP chili powder
- 1TBSP dried oregeno
- 2tsp cumin
- 2tsp salt (I use Himalayan for the added minerals)
- 2TBSP Worcestershire sauce
- 1 clove garlic, minced
Garnish and accompaniments: shredded cheese, sour cream, cilantro, tortilla chips or cornbread
Directions:
We use the Instant Pot so these directions are designed for that. However, you can absolutely make this on the stovetop. Simply add 20 min
onto the final cook time.
- Press saute setting on the Instant Pot. When it reaches “hot”, saute bacon until crisp. Remove bacon and place on paper towel covered plate.
- Add the onion and red peppers, sauteeing for a couple minutes. Then, add in the garlic. Saute until soft.
- Add the ground beef, stirring to distribute the ingredients. Brown fully and then drain any fat.
- Add the rest of the ingredients into the Instant Pot and press “Chili” setting. Set the time for 20 minutes.
- Serve with desired garnishes.
