Instant Pot Whole30 Chili with Butternut Squash (Paleo)

INGREDIENTS

• 2 pounds ground beef
• 1 pound ground pork
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried basil
• 2 teaspoons paprika
• 1/2 teaspoon red pepper flakes
• 2 teaspoons salt
• 2 teaspoons onion powder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon red wine vinegar
• 8 ounces bacon diced
• 1 large yellow onion chopped
• 1 red bell pepper seeded and chopped
• 1 1/2 tablespoons minced garlic
• 2 28-oz cans fire roasted diced tomatoes with juice
• 1 6-oz can tomato paste
• 2 cups beef stock
• 1/4 cup chili powder
• 2 tablespoons fish sauce
• 1 small butternut squash peeled, seeded and cubed
  

INSTRUCTIONS

1. Turn Instant Pot on Sauté mode. Add ground beef and pork and brown, crumbling with a wooden spoon or spatula, until cooked through. Sprinkle spices over - black pepper through ground cumin - and add red wine vinegar; stir until well combined. Transfer to a bowl.
2. Add bacon to Instant Pot and cook on Sauté mode until cooked through. Drain grease into a small heatproof bowl; return 1/4 cup bacon grease to Instant Pot cooking pot.
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