1 lb Lean ground beef \t 1 tablespoon Minced garlic \t 1 teaspoon Cumin \t 1 teaspoon Smoked paprika \t 2 tablespoons Chili powder \t 2 tablespoons Worcestershire sauce \t 2 tbs Yellow mustard \t 1 1/2 cup Bone broth* \t 1 large Chopped bell pepper \t 1 large Chopped yellow onion \t 1 (14 oz) can Diced tomato \t 2 cups Pinto bean \t 1/2 cup Tomato paste \t 1 cup Shredded cheddar cheese Directions: Instant Pot: Press the sauté function on your pressure cooker and spray the inside of the pot with cooking spray. Add the ground meat and seasonings and cook starting to brown. When the meat is almost browned through, press cancel. Add in the rest of the ingredients (everything except cheese). Place the lid on your Instant Pot. Secure and set to sealing. Set the time to 15 minutes on high pressure. When the pressure cycle is done, quick release the pressure and carefully remove the lid. Add the cheddar and stir into the soup while warm. Enjoy! Crockpot: Cook the ground meat on the stove in a large pan sprayed with cooking spray. Cook until browned, breaking it up as it cooks. Add seasonings and cook an additional 1-2 minutes, then add to the crockpot. Add the rest of the ingredients (everything except the cheese) and stir to combine. Cover and cook on high for 4 hours on high or 8 hours on low. After cooking, stir in cheese until melted, and enjoy!