Ingredients
- 1 tablespoon avocado oil
- 1 onion diced
- 4-5 cloves garlic minced
- 1 habanero minced (use 2 if you like your food insanely spicy)
- 1 pound ground beef
- 1 bell pepper chopped
- 5 medium carrots chopped
- 3 stalks celery chopped
- 2 14.5 ounce cans organic diced tomatoes
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 1 ½ teaspoon cumin powder
- 1 teaspoon salt adjust to taste
- 1 teaspoon paprika
- Bacon cooked and crumbed (optional)
Instructions
- Press the “Sauté” button on the Instant Pot, and add the oil, onions and garlic. Saute for 2 minutes, then add the ground beef to the pot and cook until brown.
- Add the remaining ingredients and mix well.
- Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
- Once the chili is done, you can either naturally release pressure or use the quick release if you're in a rush.
- Top with crumbled bacon if desired and serve.
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