Heat the olive oil in a large skillet over medium-high heat (or use the Sauté setting on an Instant Pot). Add the ground pork, ground beef and garlic paste and cook for 8 to 10 minutes, breaking the meat up with a wooden spoon, until it is browned all over with no pink left.

Drain off most of the fat, leaving about a tablespoon in with the meat for flavor.

Transfer the browned meat to a slow cooker. Add the chopped red bell pepper, Worcestershire sauce, cumin, onion powder, paprika, tomato sauce and cayenne (leave out the water). Stir well, then taste and add more cayenne if you want more heat.

Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the peppers are soft and the flavors have blended. Stir, taste and adjust the salt and spice before serving.

After browning the meat in the Instant Pot, drain off most of the fat and turn off the Sauté setting. Pour in the water and scrape up any browned bits from the bottom of the pot so you don't get a burn warning.

Add the bell pepper, Worcestershire sauce, cumin, onion powder, paprika and cayenne and stir. Pour the tomato sauce over the top and do not stir it in.

Lock the lid, set the valve to Sealing and pressure cook on HIGH for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully release the rest.

Stir the chili. If it is thinner than you like, simmer it on Sauté for 5 minutes, stirring often, until it thickens. (You can also use the Slow Cook setting instead: follow the slow cooker times above with the valve set to Venting, and skip the water.)

Spoon the chili into bowls and top with sour cream, shredded cheddar and sliced green onions, or any of your favorite low carb toppings.