Chunky Beef Chili | Paleo, Keto
Servings: 4
Ingredients
- 1 Tb coconut oil or avocado oil
- 1 ½ lb beef stew meat
- 1 c red onion diced
- 4 cloves garlic minced
- 4 carrots peeled and diced, (omit for keto)
- 1 c beef broth
- 1 Tb chili powder
- ½ teaspoon chipotle chile powder (this can be spicy, reduce for less heat)
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 Tb tomato paste
- 15 oz diced tomatoes
Instructions
Instant Pot Method:
- Press the sauté button on your Instant Pot and add the oil.
- When the oil is nice and hot, sear the beef in batches until browned.
- Press the "cancel" button.
- Add in all of the remaining ingredients and stir to combine.
- Close and seal the lid of the pressure cooker.
- Press the "soup/stew" button and set it for 35 minutes. Let it run its cycle.
- Once the cooking time has completed, you can allow the pressure to come down naturally or do the quick-release method.
- Enjoy your chili.
Stove Top Method:
- To begin, heat the oil in a Dutch oven over medium high heat and add in the beef. Cook until the meat is browned.
- Add in all of the remaining ingredients, except the carrots.
- Bring this to a boil, then reduce the heat to a simmer, cover, and cook for an hour. This gives the beef time to begin to get very tender.
- Add in the carrots and continue to simmer until the carrots are cooked through and tender.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/chunky-beef-chili/Nutrition
Serving: 1c | Calories: 350kcal | Carbohydrates: 18g | Protein: 41g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 764mg | Potassium: 1206mg | Fiber: 5g | Sugar: 8g | Vitamin A: 11107IU | Vitamin C: 19mg | Calcium: 115mg | Iron: 6mg
