Who doesn't want to come home to dinner already made?
It's been a rainy and dreary spring so far, so I found the perfect recipe to come home to after a long day that will warm your bones.
If you don't have the Instant Pot- don't worry, we have directions for slow cooker and stove top, as well!
1 1/2 Pounds Ground Beef6 Strips of Bacon, chopped
1 Can (15 ounces) Kidney Beans, drained
1 Can (15 ounces) Pinto beans, drained
1 Can (15 ounces) Black beans, drained
1 Can (15 ounces) Fire Roasted diced tomatoes with juice
1 Can (6 oounce) Tomato paste
1 large Red onion, chopped
1 Red bell pepper, seeded and chopped
1 Jalapeño, seeded and minced *optional
2 Cups Beef stock1 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
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 and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate.
Drain any excess grease and add the meat, cooking until browned.
Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
To freeze: cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
Author:Jake Grabarek BRE#02043581 Phone: 530-720-5327 Dated: March 14th 2018 Views: 58 About Jake: Jake is a driven and passionate young man. His appreciation for real estate and ability to produce a...
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