Crockpot/Slow Cooker 

• Fry Bacon & Set Aside (Resist the temptation to eat all of it) 
• Brown ground beef in bacon grease with garlic, onion & chili powder
• Set the slow cooker to low heat & add ground beef, beef broth, tomato paste, salt & pepper.
• Stir & cook on low for 5 hours
• Add ½ Cup Cheddar Cheese + cream cheese + heavy cream & cook one more hour or as long as you can stand it
• Top with crumbled bacon, sour cream &/or optional toppings listed in Notes

Instant Pot

• Set Instant Pot to Saute 
• Cut Bacon Slices in 1/2 & cook for 3 Minutes, Flip – Cook 2 More Minutes 
• Use bacon grease to brown the ground beef in Instant Pot- You can use a wooden spoon or spatula or whatever you can find to break it apart – takes 5 minutes 
• Drain 1/2 grease & return to the pressure cooker.
• Add the garlic cloves, onion, & chili powder – cook for 1 minute 
• Next, add in broth, tomato paste, salt & pepper 
• Close the lid & lock it
• Switch your Instant Pot to the “Soup” function or Low-Pressure mode & cook 20 minutes 
• 20 Minutes Later…Let the pressure reduce on its own without opening the steam release vent for 10 minutes (AKA Natural Pressure Release). 
• Then carefully open the vent to release the rest of the pressure 
• Last Step: Add in ½ cheddar cheese, cream cheese & heavy cream – stir & serve 

Stovetop

• Cook Bacon – Set aside – Again: Try not to eat it
• Drain ½ grease then use the rest to brown ground beef
• When ground beef is 1/2 way browned, add garlic, onion & chili powder
• Transfer to stovetop bowl set on low 
• Stir in 4 cups of broth & tomato paste – salt & pepper – & 1/2 cup cheddar cheese & cream cheese
• Stir until cream cheese & cheddar is melted
• Cook for 30 minutes with the lid on 
• Last Step: Stir in heavy cream & bacon crumbles – serve topped with remaining cheddar cheese & sour cream &/or optional toppings in Notes