Total Time:  40-45 minutes for Instant Pot; 6-8 hours for slow cooker

Ingredients:

• 1 lb grass fed organic beef
• 1 green bell pepper; diced
• 1 large onion; diced
• 1 jalapeno; finely diced
• 2 cloves of garlic; finely chopped
• 28 oz can diced tomatoes
• 4 tsp chili powder
• 1 tsp paprika
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• pinch of cumin
• 1 TBS of my Worcestershire sauce

• Add beef to instant pot and click the saute button and cook until there is no longer any pink
• Add the remaining ingredients and seal the lid; make sure pressure valve is turned to “Sealing” (see pic below)
• Click the “Cancel” button on the Instant Pot then click the “Meat/Stew” button; the Instant Pot will automatically be set for 35 minutes
• Once the chili is done turn the pressure valve to open to do a quick release and wait for the silver pin to drop

Slow cooker:

• Brown beef in a medium skillet over high heat until it is no longer pink
• Pour beef into slow cooker (don’t drain fat)
• Add the rest of the ingredients and mix very well
• Cook for 8 hours on low or 5 hours on high