Award Winning Instant Pot Chili

1.5 Pounds Ground Beef
6 Strips of Bacon, chopped
1 can Kidney Beans, drained
1 can Pinto beans, drained
1 can Black beans, drained
1 can Fire Roasted diced tomatoes with juice
1 can (6 oz) Tomato paste
1 large Red onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tbls Dried oregano
2 tsp ground cumin
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp Smoked Paprika
2 Tbls chili powder
1 Tbls Worcestershire sauce
1 Tbls 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.

(Source: https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/)