12 ounces bacon

1 large onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 lb 85% lean ground beef

1 lb ground pork

6 cloves garlic, minced

1 jalapeno, minced

2 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper

4 cups broth

 

1 cup dried black beans

1 cup dried pinto beans

1 cup dried kidney beans

1 15.5 oz canned corn (or 2 fresh ears, kernels cut off the cob)

1 28 oz can whole tomatoes, smashed into bite sized bits in their juice

1 bay leaf

1 tablespoon brown sugar

1/2 tablespoon salt

6 oz olives, sliced

For topping

shredded sharp cheddar cheese

sour cream

lime wedges

cilantro

 

Cut the bacon in half, separate the half slices, and saute the bacon in the Instant Pot until the bacon foam subsides.  Place the bacon on a paper towel lined plate.

Saute the onion and peppers until soft, scraping up the brown bits from the bacon.

Add the beef and pork.  Break it up as it cooks and keep the bottom of the pan clean of buildup by scraping the bottom with a wide bottomed wooden spoon until It becomes difficult to remove the forming fond.

Add the spices and garlic and jalapeno, stirring, and cook until fragrant.

Deglaze the pan with the broth.

Add the beans, corn, tomatoes, bay leaf, brown sugar, and salt.  Crush the bacon into bits and add it.   Stir.

Set the Instant Pot to “Bean/Chili”, it should cook at high pressure for 45 minutes.  Use the slow release method (wait at least 15 minutes).

Add the olives and reduce to desired consistency.  Multiple reheating events are encouraged.  Serve with toppings.