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My Famous Chili with Bacon and Veggies

This is an easy chili to be made on the stove or in your instant pot.  Both instructions are included.  It is packed with all of your favorite chili flavoring, plus a little secret ingredient (BACON!)!  It’s loaded with tons of veggies so you have a balanced meal all in one pot!  It is paleo, dairy-free, Whole30 compliant and just all around healthy friendly!  It’s easy to make and delicious and the whole family will approve of it and love it!
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Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb grass fed ground beef
  • 1 lb italian ground sausage
  • 1/2 lb bacon If you are doing a Whole30, besure the bacon is sugar free. Cut the bacon into pieces.
  • 1/2 medium onion
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 yello bell pepper
  • 2 small jalapeno peppers, seeded and minced
  • 4-5 cloves garlic, minced
  • 28 oz can diced tomatoes
  • 6 oz can tomato paste
  • 1-1.5 cup bone broth If I have chicken stock in the fridge, I'll just use that
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp chili powder
  • 1/2 tsp chipotle powder
  • 1 tsp salt
  • 1 bag cauliflower rice
  • avocado slices
  • plantin chips

Method
 

Instructions for cooking in a dutch oven on the stove:
  1. Before beginning chop your onion, green, red, yellow and jalapeño peppers. Also, mince your garlic cloves and set aside.
  2. Cut your bacon in bite size pieces.
  3. Add the bacon to your pot and sauce until crispy.  Remove and set aside.  Drain most of the bacon grease, but not all of it.  Keep some for the ground beef and sausage.
  4. Add the ground beef and ground Italian sausage to the leftover bacon grease.   Break up the ground sausage while it’s cooking.  
  5. Add the onion, peppers, garlic, tomatoes, tomato paste, broth and all spices.
  6. Stir together and let it cook for about 30 minutes and let all flavors really blend together.
  7. Once it’s ready, add in the cauliflower rice and bacon back in and stir until fully combined.  This will thicken the chili up nicely.
  8. Top with avocado and plantain chips and enjoy!
  9. If you aren’t dairy free, add your favorite cheese.
Instructions for cooking in the Instant Pot
  1. Before beginning chop your onion, green, red, yellow and jalapeno peppers. Also minceyour garlic cloves and set aside.
  2. Cut your bacon into bite size pieces.
  3. Turn your instant pot on to the “saute” mode.  Once the pot is hot, add the bacon and cook until crispy.  Once the bacon is cooked, use a slotted spoon and set it aside.
  4. Drain most of the grease, besides just enough to cover the bottom of the pot.
  5. Add beef and sausage and cook while breaking up the pieces with a spoon.  Cook it until about 75% finished cooking.  Then add the onion, peppers, garlic, diced tomatoes, tomato paste, broth and all spices.
  6. Place the lid on and be sure to turn the vent to seal, cook on high pressure for 10 minutes.
  7. Once its complete do a quick release of the pressure, the add the cauliflower rice and stir.  Add the bacon back in and stir until everything is combined.
  8. Enjoy with your favorite toppings.  I top mine with avocado and plantain chips!!  It gives it a old fashion chili that I remember growing up!