This is the real deal for chili lovers! It is Instant Pot Authentic Paleo Rich Chili. My husband, Joe, is the chili chef at our house (like most men are it seems). His chili simmers for several hours after browning the beef, onions, garlic and spices. He is pretty proud of this chili and we have served it to guests on football game days to wonderful reviews. This nearly all-day chili came to a screeching halt last night after making this new recipe in my Instant Pot.
Joe said the wonderful consistency and richness of this chili far exceeds his AND from start to finish took just over an hour!
The basics of this recipe are that you first brown the beef, then the onions, garlic and spices. While all that flavor is happening, it is time to prepare the liquids. The liquids, known as umami (Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as brothy or meaty. People taste umami through taste receptors that typically respond to glutamate) include chicken broth, tomato paste, coconut aminos or soy sauce, then a little unsweetened cocoa powder for richness.
This chili can be served with a variety of toppings: cilantro, green onions, red onion, bacon, jalapeno, plus cheese and sour cream for non paleo eaters.Print
Instant Pot Authentic Paleo Rich Chili For Cool Autumn Nights
In just over an hour, enjoy this rich and satisfying chili!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6
- Category: main course
1 1/2 lbs ground beef (80/20)
1 onion, diced
4 large garlic cloves, minced
28 ounced diced tomatoes with juices
1 can chili beans, rinsed
2-3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
Salt and pepper
FOR THE STOCK MIXTURE:
1 cup sodium free chicken broth
1 tablespoon coconut aminos (or soy sauce)
3 tablespoons tomato paste
1 teaspoon unsweetened cocoa powder
Set Instant Pot to “Sautee” and when it reads HOT, add the olive oil, then brown the beef. Sprinkle with salt and pepper and stir often.
After 5 minutes, using a baster remove the beef juices and reserve in a small bowl to add back in later. Continue browning for 5 minutes more.
Add the onions, garlic, cumin, chili powder and oregano and stir well. Allow this to cook about 5 minutes.
While the beef browns, prepare the liquids: In a medium bowl, stir together the chicken stock, coconut aminos or soy sauce, tomato paste and cocoa powder.
Add a couple of spoonfuls of the stock mixture to the Instant Pot and stir, scraoing up the brown bits from the pan bottom.
Add the remaining stock mixture, the reserved beef juices and the chili beans. Stir well. Add the tomatoes and allow them to sit on top of the mixture.
Set the Instant Pot to “Manual: and set the timer for 10 minutes.
Release the steam and open the lid. Set the IP to Sautee again and allow the chili to boil for 10-12 minutes. Stir well. Serve with your choice of toppings.
chopped cilantro, green onions, jalapeno, diced red onion, chopped bacon
(If not following a paleo or clean eating plan, shredd cheddar cheese and sour cream may be added, too,)