Chili is the ultimate comfort food; nothing tastes better or makes me feel cozier on a cold day. This three-meat chili comes together fast in the pressure cooker—no hours of simmering on the stove here—and makes for a perfect weeknight meal. One word of caution: I love the rich, smoky flavor of chipotle peppers, but they are very spicy. If you like your chili on the milder side, I recommend adding half a pepper; if you like it hot, go for two!

Serves: 4

Active prep time: 10 minutes

Cook time: 35 minutes

INGREDIENTS

• 4 slices uncured bacon, chopped

• 1 green bell pepper, chopped

• 2 stalks celery, chopped

• 1∕₂ cup chopped onion

• 1 tablespoon butter or ghee

• 1 pound stew meat (such as chuck roast)

• 1∕₂ pound ground beef (80–85% lean)

• 1∕₂ pound fresh Mexican chorizo

• 3 cups beef broth

• 1 (14.5-ounce) can fire-roasted diced tomatoes

• 2 tablespoons chili powder

• 1 or 2 canned chipotle peppers in adobo sauce, to taste, minced

• 1∕₂ cup chopped fresh cilantro or sliced green onions

• 1 tablespoon shredded cheddar cheese, for serving

• 1 tablespoon sour cream, for serving

DIRECTIONS

1. Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring, until crisp, 4 to 6 minutes. Drain. Crumble bacon and set aside. To the bacon fat, add the bell pepper, celery, and onion. Cook and stir until the vegetables are crisp-tender, about 4 minutes. Transfer to a medium bowl and set aside.

2. Melt the butter in the pot. Add the stew meat and cook, stirring occasionally, until browned, about 5 minutes. Transfer the meat to the bowl with the vegetables.

3. Add the ground beef and chorizo and cook, stirring occasionally, until the meat is browned, about 8 minutes. Return the veggies and stew meat to the pot. Stir in the broth, tomatoes, chili powder, and chipotle pepper(s). Select CANCEL.

4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 35 minutes. At the end of the cook-ing time, use a natural release to depressurize.

5. Serve the chili topped with bacon, cheddar, and sour cream.

Per serving: Calories: 867 • Total Fat: 66 g • Protein: 54 g • Total Carbs: 11 g • Fiber: 2 g • Erythritol: 0 g • Net Carbs: 9 g

I love hearty soups, here are some of my other favorites.

Click on the photo for the recipe.