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.
- 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
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.