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Tastes even better the next day!
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Instant Pot, Crockpot, OR Stockpot Chili with Bacon
A tasty spin on a solid FAVORITE recipe!
Once you add crumbled bacon to your chili, you may never go back!
I’ve included Instructions for all your favorite cooking methods!
Tastes even better the next day!
Makes about 5-6 servings (I always double this recipe for future meals)
Ingredients:
- 1.5 lbs ground beef, grass-fed if possible
- 6-8 slices nitrate free bacon, cut into 1 inch pieces
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves fresh garlic, minced or pressed
- 1 (15oz.) black beans, drained and rinsed
- 1 (15oz.) jar diced tomatoes with juice
- 1-2 chipotle chilies in adobo sauce, or to taste
- 2 cups beef bone broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
Garnish ideas:
- a small handful of fresh cilantro, chopped
- 1-2 fresh jalapeño peppers, sliced to garnish
- 1 avocado sliced, for garnish
Instructions:
Crock Pot Instructions:
Heat a large skillet over medium-high heat.
Add bacon and cook until crispy, then set aside on a paper towel to absorb the excess grease, then transfer to the fridge for later.
Drain most of the grease from that same skillet, then add in your beef and cook stirring and breaking it up as it cooks about 5-6 minutes.
Place the cooked beef together with onions, peppers, garlic, beans, chipotle peppers, diced tomatoes with juice, and seasonings in a 3.5-quart crockpot, or larger 5-quart crockpot if doubling this recipe as I did.
Place the lid on your slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. I really prefer cooking on LOW.
Instant Pot Instructions:
Set the Instant pot to the saute function.
Add bacon and cook until crispy, then set aside on a paper towel to absorb the excess grease, then transfer to the fridge for later.
Drain most of the grease from your pot leaving a tiny bit for FLAVOR, then add in your beef and cook stirring and breaking it up as it cooks about 5 minutes.
Place the cooked beef together with onions, peppers, garlic, beans, chipotle peppers, diced tomatoes with juice, and seasonings
Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes.
Manually let the pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
Stock Pot Instructions:
Heat a large stockpot over medium-high heat.
Add bacon and cook until crispy, then set aside on a paper towel to absorb the excess grease, then transfer to the fridge for later.
Drain most of the grease from that same pot then add in your beef and cook stirring and breaking it up as it cooks about 5-6 minutes.
Add into the cooked beef: onions, peppers, garlic, beans, chipotle peppers, diced tomatoes with juice, and seasonings.
Give everything a good stir, then bring just to a boil. Once simmering, turn heat to low, stir and cover.
Allow to cook on low for 40 minutes, covered, and stirring occasionally.
For Serving:
Once cooked, dish into serving bowls, and equally crumble on top: the bacon and garnish with cilantro leaves, jalapeños, and avocado slices as shown.
Enjoy while hot!
Store leftovers in a sealed container in the refrigerator for up to 4 days.
â¤Rachel
Ingredients
- 1.5 lbs ground beef, grass-fed if possible
- 6-8 slices nitrate free bacon, cut into 1 inch pieces
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves fresh garlic, minced or pressed
- 1 (15oz.) black beans, drained and rinsed
- 1 (15oz.) jar diced tomatoes with juice
- 1-2 chipotle chilies in adobo sauce, or to taste
- 2 cups beef bone broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
Garnish ideas:
- a small handful of fresh cilantro, chopped
- 1-2 fresh jalapeño peppers, sliced to garnish
- 1 avocado sliced, for garnish
Instructions
Crock Pot Instructions:
- Heat a large skillet over medium-high heat.
- Add bacon and cook until crispy, then set aside on a paper towel to absorb the excess grease, then transfer to the fridge for later.
- Drain most of the grease from that same skillet, then add in your beef and cook stirring and breaking it up as it cooks about 5-6 minutes.
- Place the cooked beef together with onions, peppers, garlic, beans, chipotle peppers, diced tomatoes with juice, and seasonings in a 3.5-quart crockpot, or larger 5-quart crockpot if doubling this recipe as I did.
- Place the lid on your slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. I really prefer cooking on LOW.
Instant Pot Instructions:
- Set the Instant pot to the saute function.
- Add bacon and cook until crispy, then set aside on a paper towel to absorb the excess grease, then transfer to the fridge for later.
- Drain most of the grease from your pot leaving a tiny bit for FLAVOR, then add in your beef and cook stirring and breaking it up as it cooks about 5 minutes.
- Place the cooked beef together with onions, peppers, garlic, beans, chipotle peppers, diced tomatoes with juice, and seasonings
- Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes.
- Manually let the pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
Stock Pot Instructions:
- Heat a large stockpot over medium-high heat.
- Add bacon and cook until crispy, then set aside on a paper towel to absorb the excess grease, then transfer to the fridge for later.
- Drain most of the grease from that same pot then add in your beef and cook stirring and breaking it up as it cooks about 5-6 minutes.
- Add into the cooked beef: onions, peppers, garlic, beans, chipotle peppers, diced tomatoes with juice, and seasonings.
- Give everything a good stir, then bring just to a boil. Once simmering, turn heat to low, stir and cover.
- Allow to cook on low for 40 minutes, covered, and stirring occasionally.
For Serving:
- Once cooked, dish into serving bowls, and equally crumble on top: the bacon and garnish with cilantro leaves, jalapeños, and avocado slices as shown.
- Enjoy while hot!
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
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