Beef Chili with Bacon and Black Beans)

Cook's Illustrated

Serves 8 to 10

2 tablespoons vegetable oil
2 onions, chopped fine
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
6 garlic cloves, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
8 slices bacon, cut into 1/2-inch pieces
2 (15-ounce) cans black beans, rinsed
1 (28-ounce) can diced tomatoes, drained with juice reserved
1 (28-ounce) can tomato puree
Salt
Lime wedges

1. Cook bacon in dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes, Increase heat to medium-high and add half of beef. Cook, breaking up pieces with spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Season with salt to taste. Might need to add soy sauce and Louisiana Hot Sauce to taste. Serve with lime wedges and condiments (diced tomatoes, avocados, scallions, sour cream, shredded cheese). 

Adapted this to cook in the Instant Pot. Used all the tomato puree but drained and only used half the diced tomatoes. Cooked on high pressure for 30 minutes and let it do a natural release.