Ingredients
1.5 pounds Ground Turkey/Beef
6 strips Bacon Turkey
15 ounces Kidney Beans Drained
15 ounces Pinto Beans Drained
15 ounces Fire Roasted diced tomatoes with juice
6 ounces Tomato paste
1 Large Red Onion Chopped
1 Red bell pepper, seeded and chopped
1 Jalapeño, seeded and minced
2 cups Beef stock
1 tablespoon Dried Oregano
2 teaspoons Ground cumin
2 teaspoons Kosher salt
1 teaspoon Ground black pepper
1 teaspoon Smoked Paprika
2 tablespoons Chili powder
1 tablespoon Worcestershire sauce
1 tablespoon Minced garlic
.5 cup Cilantro Chopped
.5 cup Green Onions Chopped
Preparation
Turn your instant pot to sauté and add the bacon.
Cook until crisp, stirring often to cook evenly.
Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender.
Add the meat and cook until browned.
Drain off any excess grease, we just tilt the pot and use a large spoon.
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili (if you don’t have a “chili” settng, use the “manual” setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
