Instant Pot Southwest Chili
Instant Pot Southwest Chili
Cook Time30 mins
Ingredients
- 1 lb FGF ground beef or FGF ground pork (italian or chorizo)
- 1/2 lb FGF smoked uncured bacon cooked then chopped
- 1 tbsp sunflower oil or other high heat oil
- 1 onion, diced
- 1 bell pepper, diced red, orange, yellow or green
- 2 garlic cloves, minced
- 2 cups chicken bone broth
- 2 15 oz cans diced tomatoes
- 1 6 oz can tomato paste
- 1 15 oz can kidney beans, drained
- 1 15 oz can pinto beans, drained
- 1 15 oz can yellow corn, drained or 1½ cups fresh or frozen
- 3 tbsp FGF Southwest Seasoning
- 1 tbsp jalapeno, diced
- ¼ tsp paprikia
- ¼ tsp chili powder
- ¼ tsp oregano
- salt & pepper, to taste
Chili Garnish
- shredded cheese
- cilantro
- sour cream
- hot sauce
Instructions
- Turn your instant pot to sauté, medium, and add the bacon slices.
- Cook until crispy, stirring often to cook evenly.
- Remove the bacon to a paper towel lined plate.
- Add the ground meat and cook until browned (add 1 tbsp of oil if you think the meat will stick, you might not need to with the grease from the bacon though).
- Add the onion, garlic and bell pepper and cook until tender.
- Drain off any excess grease, just tilt the pot and use a large spoon to scoop it out.
- If you are using frozen bone broth Souper Cubes add them now and heat until melted. Stirring occasionally.
- Scrape the bottom of the pot with a wooden spoon to make sure nothing is stuck to the bottom of the pot.
- Add all of the remaining ingredients and the chopped up bacon and stir to combine.
- Turn the instant pot to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 30 minutes. Allow pressure to release naturally or let sit for 10-15 minutes then quick release with the vent.
- Serve with sour cream, cheese, hot sauce and cilantro!
