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1 lb lean ground beef (or venison)
28 oz tomato sauce
1 cup beef bone broth
2 tbsp dried minced onion
1 tbsp fresh minced garlic
1 tsp paprika
1 tsp chili powder
1/4 tsp salt
1/4 tsp garlic salt
2 10oz cans diced tomatoes with green chilis (NOT drained – mild, medium, or hot)
1 14.5oz can red kidney beans (drained)
Instant Pot/Pressure Cooker Instructions:
Place the lean ground beef or venison in the Instant Pot and add in the Head Country High Plains Heat Seasoning, dried minced onion, salt, chili powder, paprika, fresh minced garlic, and garlic salt.
Use a spatula or meat muddler to break the meat into small pieces and set the Instant Pot to the saute mode.
Continue sauteing the meat, using a spatula or meat muddler to continue breaking the meat into small pieces as you mix the seasonings in.
Saute the meat until it is fully cooked, then turn the Instant Pot off.
Add in two cans of diced tomatoes with green chilies, undrained.
Drain the can of kidney beans then add them to the ingredients in the Instant Pot.
Add in the Head Country Bar-B-Q Hot & Spicy Sauce, the tomato sauce, and the beef bone broth.
Stir all ingredients together, then place the lid on the Instant Pot and lock it into place.
Set the steam release valve to the sealing postion, then select the Bean/Chili feature.
Adjust the cook setting to 15 minutes on high pressure and allow the Instant Pot to do it's job.
Once the cooking cycle is complete, quick release the pressure by turning the steam release valve to the venting position.
Carefully remove the lid, give the chili a good stir, and serve with your desired toppings.
Slow Cooker Instructions:
Brown the meat in a skillet with the spices and seasonings, using a meat muddler or spatula to break the meat into tiny pieces.
Place the cooked meat in a 4 quart or larger slow cooker and add in all other ingredients.
Stir well and place the lid on the slow cooker.
Cook on high 4 hours or low 6 hours.