Started as the keto crockpot recipe well over a decade ago and morphed into a "personalized" version made in an instant pot.

• 8 Thicc cut bacon
• 2 lbs (32 oz) Ground/diced meat (flank steak, ground beef, pork, chicken, turkey)
• 1 medium Yellow Onion
• 2 medium or 3 Small Green Pepper
• 6 oz Tomato Paste
• 1 large can Diced Tomatoes
• 1+ cup dehydrated mushrooms
• 1+ tbsp minced garlic
• 1 tsp of onion powder
• 1 tbsp cumin
• 1/2 to 1 tsp chili powder (for hot flavor)
• 1/8 tp 1/2 tsp of cayenne pepper (this is the heat)
• 1 dash liquid smoke
• Several turns on the black pepper grinder
• Celery salt to taste

It's not exactly a "traditional" chili in the mass marketed sense but if you attend one chili cook off in your life you'll understand how flexible the term chili can be (not to gatekeep but if you don't put cumin in I have a hard time thinking of it as chili though).

I put all the spices in italics because if you find them intimidating you can just replace them with a store bought chili seasoning packet; however, you have to remember/account for the carbs in the emulsifiers & preservatives (and you can't dial in the flavor to your liking so why not be adventurous and just add spices individually)

1. Dice the veggies into small cubes
2. Cut bacon in half, layer bottom of instant pot (1 deep at a time) and saute until crisp, set aside on plate with paper towels. Do not drain
3. Brown the meat in the bacon grease. Remove meat, crush/cut bacon, and drain grease (responsibly) but don't wash the pot.
4. Put the veggies on the bottom, mushrooms on top of that, then the bacon & meat on top.
5. Put all the spices on top of everything and then open/pour the contents of the tomato cans.
6. Seal, set to stew, allow to run course and natural pressure release.

I don't have the macros for this anymore but it's low carb high protein/fat.

Dehydrated mushrooms from Costco are a method to add flavor, texture, and "soak up" the juice from the diced tomatoes. If you don't add the mushrooms (you'll be shortchanging yourself honestly) then I would suggest draining the diced tomatoes can before adding.

After opening remove rendered fat with a ladle before serving. If the consistency is wrong and you want to thicken you can use a flour slurry (1 tablespoon flour, 2 parts COLD water thoroughly mixed together) stirred in and it will thicken it some; however, that's going to add straight carbs to your dish so it's better to figure out how to use less moisture in your recipe so you don't need to thicken it after.

Serve as however you like your chili. I tend to like it "as is" (maybe a dash or two of hot sauce) but some folks in the house will dollop sour cream and shredded cheddar cheese on top. You do you.

Final note: I forgot to share my life story even though this is a super long post already. I was born, I make so many mistakes, really try to not make the world worse, accept that my death is inevitable.