Ingredients
Units
Scale
- 1 pound ground beef
- 1 pound ground sausage
- 15 ounces pumpkin puree (NOT pumpkin pie filling)
- 2 15–ounce cans red kidney beans (drained & rinsed)
- 28 ounces diced tomatoes
- 1 cup beef broth
- 1 bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1 tablespoon oil
Instructions
- Heat oil in a large skillet. Add the ground meat & ground sausage and cook until no longer pink. Crumble the meat as it cooks. Drain grease before adding the browned meat to the slow cooker.
- Add all other ingredients to slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Turn on the IP and select sauté. Once hot add oil, ground meat, ground sausage, bell pepper and onion to the pot. Cook 5-7 minutes, crumbling the meat as it cooks. Add garlic & cook an additional minute. Drain fat excess fat if needed.
- Turn off the pressure cooker. Add the beef broth and & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in all the remaining ingredients.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure. Stir & serve.
- Prep Time: 10 mins
- Cook Time: 3 hours