Ingredients
- • 800 g ground beef
- • 4 slices of bacon
- • 1 cup red beans, cooked and drained
- • 1 cup pink beans, cooked and drained
- • 2 cups of cooked tomatoes
- • 1 cup tomato paste
- • 1 large onion
- • 2 peppers or poblano pepper (optional)
- • 2 green onions
- • 3 garlic cloves
- • 4 cups beef stock
- • 1 tsp taco seasoning
- • 1 tsp ground sweet paprika
- • Salt and pepper to taste
- For service
- • 2 slices of bacon
- • ½ cup shredded cheddar cheese
- • 1 chili pepper
- • 4 tablespoons sour cream
Instructions
- Peel the onion and cut it into small squares; Peel the paprika, remove the seeds and veins and cut it into squares. Repeat the same procedure with chili.
- Peel the garlic and crush them. Wash the scallion and cut it into thin slices (including the green part).
- Program the instant-pot sauté function and add the bacon. When the bacon has released enough fat, add the onion, chives, and garlic, skip it until golden brown.
- Finally, add the meat and sauté until it loses the deep pink color. Turn-off the instant-pot.
- Attach the instant-pot, add beef broth, red beans, pink beans, diced tomatoes, tomato paste, peppers, and all condiments.
- Cook in instant-pot, into the manual function, for 20 minutes. After twenty minutes, turn off and allow the pot to release its steam.
- Serve hot in soup bowls, you can decorate with fried bacon, grated cheese, sour cream, and lemon slices.
Notes
If you do not have instant-pot you can use a conventional pressure cooker. When the pot starts chopping, let cook 10 minutes and turn off. You can also make the chili in the crock-pot, in the quick three ho function