This chili really hits the spot on those cold rainy days! I like to serve this topped with cheese, raw onion and sour cream and alongside some low carb (gluten free / paleo / keto) “corn” bread. This recipe is suitable for even a weeknight as it can be ready to eat in about 30 minutes by using the Instant Pot (including prep time).
Chili can tend to be “carbspensive” and the OPPOSITE of low carb due to all of the tomato sauce combined with the onions and large quantity of spices needed for the flavor. If you use a tomato sauce and tomato paste that has no added sugar, it will help tremendously with the carb count, although not completely. In my opinion, this meal is worth eating a bit less carbs for the rest of the day, since it's so satisfying. I will make this on a weekend, when I tend to only eat two meals anyway.
You'll notice the addition of oregano in this recipe. When I first made this I thought that was odd since I always associated oregano with Italian food. I love the taste of it and now even put oregano in my homemade salsa. My favorite is the mexican oregano as it has a slightly different flavor than regular, but either kind will work great in this recipe!
For a nice variety, try making this recipe with “carne picada” chopped beef. It is amazing!
- 2 pounds grass-fed ground beef (or mixture of ground beef and ground pork)
- 2 - 15 ounce cans no sugar added tomato sauce
- 1 small 6 ounce can no sugar added tomato paste
- 5 Tablespoons chili powder
- 2 Tablespoons cumin powder
- ¼ cup dried onion flakes (or 1 medium onion chopped)
- 1 teaspoon garlic powder (or 2 cloves minced)
- 1 teaspoon Tabasco sauce
- 2 teaspoons fine ground celtic sea salt (Use half as much salt if you are using regular iodized or pure white sea salt)
- 1 T dried or powdered oregano
- At least 1 cup beef or chicken broth (for thinning)
- Brown hamburger in your Instant Pot on Saute or Brown mode (high setting - hit the 'adjust' button). Chop very small (If using fresh onion, brown it with the hamburger). If you're using grass-fed beef there is no need to drain the fat from the hamburger.
- When hamburger is almost done, add the Tabasco, onion flakes (if using) garlic, chili powder, cumin, salt and oregano and mix thoroughly.
- IMPORTANT STEP: Pour in one cup of beef or chicken broth in the hamburger mixture, and DO NOT STIR IT
- Next, add the tomato sauce and tomato paste ON TOP and DON'T STIR. This will prevent the chili from burning while being pressure cooked.
- Press the manual button (high pressure) and set time for 10 minutes.
- When timer is done, do a NPR natural pressure release for 10 minutes, then do quick release of the instant pot
- Stir thoroughly, and serve. If it's too watery after stirring you can put the instant pot on saute mode for another 5-10 minutes if you wish.
Photo courtesy of pockafwye on Flickr.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.