Eat What You Love Sneak Peek: Chili Recipe with Instant Pot Option
Danielle Walker - AgainstAllGrain.com
- 1 tablespoon beef tallow or avocado oil
- 1 small yellow onion, chopped
- 1 red bell pepper, seeded & diced
- 1 green bell pepper, seeded & diced
- 3 pounds ground beef
- 1 (24-ounce) box chopped tomatoes, with juice
- 1 cup Beef Bone Broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
2 1⁄2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1⁄2 teaspoon sweet paprika
- 1⁄2 teaspoon mild curry powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon red pepper flakes
- Fine sea salt & freshly ground black pepper
- 1 ounce unsweetened chocolate*
For serving: chopped green onions, cilantro, avocado, & Tangy Cashew “Sour Cream” from my book (optional)
*omit for SCD
- Melt the tallow in a large Dutch oven over medium-high heat. Add the onion & both bell peppers & cook for 2 to 3 minutes, until the onion is softened.
- Add the beef & sauté until browned, about 10 minutes more. Drain the fat from the pan & return the pan to medium-high heat.
- Add the tomatoes & their juice, bone broth, tomato paste, garlic, bay leaf, chili powder, cumin, paprika, curry powder, cinnamon, cayenne, red pepper flakes, 31⁄2 teaspoons salt, & 1⁄4 teaspoon pepper & stir together. Bring to a boil, then turn the heat to medium-low.
- Stir in the chocolate & simmer for 45 minutes.
MAKE IT AHEAD: Prepare & cook chili, then store in an airtight container in the refrigerator for 5 days, or in the freezer for 4 months. Defrost chili, warm it on the stove over medium heat for 15 minutes.
- Heat the oil on sauté mode in the Instant Pot.
- Add the peppers and onions and sauté for 10 minutes, until softened. Season with salt and stir.
- Add the ground beef and all of the spices and continue to cook until fully browned.
- Add the tomatoes & their juice, bone broth, tomato paste, and garlic.
- Secure the lid, make sure the valve is set to seal, and set for 20 minutes on high pressure. Release the pressure and stir in the chocolate. Serve hot.
Note: I prefer to brown the meat in a cast iron pot on the stove because I think it browns better, more quickly, and the flavors are deeper. I add the browned meat and spices to the veggies once browned.
dairy free, gluten free, keto friendly, nut free, paleo, scd, whole30, dinner, best, instant pot
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