Instant Pot Cowboy Chili
When the weather turns cooler, there is nothing I like better than a big bowl of hearty chili. Youll never miss the beans with this stick to your ribs recipe where I blend grass-fed ground beef and sausage for a savory celebration!
When the weather turns cooler, there is nothing I like better than a big bowl of hearty chili. Youll never miss the beans with this stick to your ribs recipe where I blend grass-fed ground beef and sausage for a savory celebration!
- 1/2 tsp pepper
- 2 onions, diced
- 1 lb (450 g) pasture-raised breakfast sausage
- 1 lb (450 g) grass-fed ground beef
- 29 oz (822 g) diced tomatoes
- 1 1/2 cups (300 g) carrots, diced
- 2 tbsp (14 g) chili powder
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp paprika (regular or smoked)
- 1 tsp (5 g) sea salt
- 1 tbsp (15 ml) (or more) gluten-free worcestershire sauce
- to serve: dairy-free sour cream, jalapeã±o slices and dairy-free cheese
- Carbohydrate 12 g(4%)
- Cholesterol 75 mg(25%)
- Fat 22 g(34%)
- Fiber 4 g(17%)
- Protein 22 g(43%)
- Saturated Fat 7 g(37%)
- Sodium 675 mg(28%)
- Calories 325
Step-by-step
- Begin by placing your two meats and onion into the basin.
- Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so.
- Now add in the remaining ingredients.
- Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes).
- Now secure the lid, close off the pressure valve and press the Bean/Chili button.
- Allow the contents to cook and once complete, quick-release the pressure valve.
- Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button.
- This will help reduce the chili liquid and help thicken it up.
- Sauté your chili for about 10 minutes, stirring each minute or so.
- Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese.
- Slow-Cooker Alternative: To make in a slow cooker, first sauté the breakfast sausage, beef and onions over high heat for about 5 minutes. Transfer to slow cooker and combine remaining ingredients. Give it a quick stir, cover and cook on low for 5 hours.
My Favorite Fall Comfort Food: Instant Pot Cowboy Chili
As a busy working mom, I’m always on the lookout for quick and easy recipes that don't sacrifice flavor. This Instant Pot Cowboy Chili is my absolute go-to when the leaves start to change and a chill settles in the air. It's hearty, flavorful, and surprisingly simple to make, even on a weeknight after a long day at the office. Forget those complicated, time-consuming chili recipes – this one is a game-changer.
What I love most about this recipe is its versatility. It's incredibly adaptable to whatever ingredients I have on hand. Sometimes I add a can of diced green chilies for a little extra kick, other times I throw in some leftover roasted vegetables. The beauty of chili is its forgiving nature; you can really make it your own. The base recipe is already perfect though, providing a rich and satisfying chili experience without any beans. For those keeping track, it's paleo-friendly!
The Instant Pot itself is a lifesaver. It cuts down the cooking time dramatically compared to traditional stovetop or slow-cooker methods. I can have a delicious, steaming bowl of chili ready in under an hour, leaving me more time to spend with my family or tackling my never-ending to-do list. The best part is the cleanup – it's so much easier to clean the Instant Pot than a large pot and slow cooker.
This recipe is more than just a meal; it’s a ritual. The aroma of simmering chili fills my home, creating a warm and inviting atmosphere, perfect for cozy evenings spent with loved ones. I often make a big batch on the weekend, and it’s perfect for meal prepping, lasting for several days. It’s even better the next day!
The combination of grass-fed ground beef and pasture-raised sausage adds a depth of flavor that's hard to beat. The carrots add a touch of sweetness, perfectly balancing the spiciness of the chili powder and paprika. And let's not forget the glorious topping options! Dairy-free sour cream, jalapeño slices, and dairy-free cheese elevate this chili to the next level. I personally love experimenting with different toppings; sometimes I’ll add a sprinkle of fresh cilantro for extra freshness.
Beyond its convenience and deliciousness, this chili provides a much-needed boost of nutrients. It's packed with protein from the beef and sausage, keeping me feeling full and energized throughout the afternoon. The carrots provide essential vitamins and fiber. It’s a well-rounded meal that satisfies my hunger while supporting my health goals.
Whether you’re a seasoned chili aficionado or a complete beginner, this Instant Pot Cowboy Chili is sure to become a staple in your kitchen. It's the perfect comfort food for chilly evenings, weeknight dinners, or even a weekend gathering with friends. Give it a try, and I promise you won't be disappointed.
Tips for Success:
- Don't be afraid to adjust the seasonings to your own taste. If you like it spicier, add more chili powder or a pinch of cayenne pepper.
- Feel free to experiment with different vegetables. Bell peppers, zucchini, or mushrooms would all be delicious additions.
- Make it ahead of time! This chili tastes even better the next day, making it ideal for meal prepping.
- Use high-quality ingredients. The flavor of this chili is greatly enhanced by using grass-fed beef and pasture-raised sausage. You'll taste the difference!
This recipe has become a beloved part of my autumn routine, a comforting and flavorful dish that always hits the spot. I hope it becomes one of your favorites too!
