1can(14.5 oz) fire-roasted tomatoes (do NOT drain first)
1can(14.5 oz) beef stock (should equal a little more than 2 cups)
1can(6 oz) tomato paste
2tbspground chili powder
1tspground smoked paprike
1/2tspground black pepper
Add-ons and garnishes
sour cream (optional)
cilantro leaves, finely chopped (optional)
shredded cheddar cheese (I use Daiya non-dairy shreds)
Press the Saute mode on your instant pot, then add the bacon. Sauté until the bacon is crisp. Transfer bacon to a plate or bowl lined with paper towels. Drain some of the grease, leaving about a tablespoon of grease in the pot.
Add the red pepper, onion, and garlic and sauté until the peppers are slightly soft.
Add the ground turkey and ground beef and cook until the meat is browned, breaking up the meat and mixing with the veggies throughout.
Add remaining ingredients and half of the cooked bacon. Seal the lid.
Press the Chili setting (or Manual) on your instant pot and cook for 20 minutes. Allow pressure to release naturally for 10 minutes, and then quick release.
Optional: top individual servings with bacon, sour cream, cheddar cheese, and/or sliced jalapeños.
TO MAKE THIS CHILI IN A SLOW COOKER:
Cook the bacon and set aside on a plate lined with paper towels.
Sauté the red pepper, onion, and garlic in a large skillet. Add the meat and cook until browned.
Add all ingredients (except for half the bacon) into the slow cooker and cook on high for 3 hours or low for 5-6 hours.
TO MAKE THIS CHILI ON THE STOVE:
Follow the instructions as you would for the instant pot, but after combining all ingredients, bring the chili to a low boil and then turn down to a low simmer for 3-4 hours.