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Crockpot Chili with Bacon

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.