Beef stew meat and ground beef combine in this easy no-bean keto chili. I give instructions for the cooker, Instant Pot and Crockpot.
- 1 teaspoon Avocado oil
- 1 pound Beef stew
- 1 Onion, diced
- 1 Red bell pepper, diced
- 6 cloves minced garlic
- 1 pound Ground beef chuck
- 2 tablespoons Tomato Paste
- 2 tablespoons chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Cumin
- 2 tablespoons smoked paprika
- 1 tbsp Salt
- 1 box (28 oz size) crushed tomatoes
Heat a heavy saucepan over medium-high heat. Add the oil and brown the meat. Fry until golden brown on all sides. Remove the stewing meat from the pot.
Add the onion, red pepper and garlic to the pan. Sauté until translucent.
Add the ground beef to the pot and sauté until cooked through. Add tomato paste and spices and stir to combine.
Add sautéed stew meat, crushed tomatoes and salt. Stir. Place a lid on top, reduce heat to low and simmer for 2 hours or until stewing meat is tender.
Serve chili with grated cheese, cilantro, sour cream and avocado.
For the Instant Pot: Brown the stew meat using the sauté function, remove it from the pan and add the onion, bell pepper and garlic. Sauté until translucent. Add ground beef and cook. Return the stewing meat to the pot with the remaining ingredients. Place the lid on and pressure cook over high heat for 15 minutes, followed by a 10 minute natural pressure release.
For Slow Cooker: Follow stovetop directions, but transfer to slow cooker when it’s time to simmer and cook on high for 4 hours or on low for 8 hours.
Note: If you want your chili to be spicier, you can add 1-2 teaspoons of cayenne pepper.
Nutrition per serving: 271 calories, 16g fat, 9g carbs, 3g fiber, 24g protein