Sometimes life gets so full of tasks and deadlines you suddenly find yourself HUNGRY. Hungry, and also totally unprepared to feed yourself. I found myself in this very moment on a recent winter afternoon. I’d been working “behind the scenes” all day on the tedious parts of owning a business, including starting on the annual taxes task, so I seriously needed some real food fast. I LOVE to cook, and since I was on day 26 of a Whole30 January reset, my meal needed to be Paleo and compliant with the Whole30 rules.
“Chili would be amazing,” I thought. 35 minutes later, I had a “slow cooked” bowl of chili on the table to tuck into! It was love at first bite, and I was so impressed with the dish I had to quickly retrace my steps and jot down how I made it happen to share!
Also, when I’m hungry I’m too ADHD to follow a recipe, so even though I am an instant pot cooking rookie, I just make up my recipes with what I know I have on hand. Every single one has been totally edible, and a couple of them magical, so I recommend using your own creativity with your magical pressure cooker sometime, too!
1 pound ground meat*
2 andouille sausage links/approx. 6 oz. (no sugar – Whole30 compliant info) – chopped into small bite sized pieces
1 whole red onion, chopped (or cheat and throw it in the food processor)
3/4 cup mixed sweet peppers (red, orange, yellow)
3 Tblsp minced garlic or 1 whole fresh clove
1/2 tsp cumin powder
1 tsp mild chili powder
1/2 tsp HOT chili powder**
1 tsp Himalayan pink salt
1/2 tsp (or to taste) ground cayenne pepper
1 can of diced organic tomatoes (no sugar & no salt is my preference)
1 can of organic tomato sauce
approx. 2 ounces of sun-dried tomatoes
2 cups chicken stock (in separate 1 cup batches for 2 parts of the process)
Garnish: fresh cut green onions
- Place ground meat into a skillet and begin to brown on medium high heat.
- Add onion, mixed sweet peppers to browning meat
- Stir in sausage
- Add salt, cook all together until ground meat is browned
- Add 1 cup chicken stock and turn to high heat until stock starts to boil/cook down quickly and then immediately turn it off & transfer it to your Instapot or Bella
- Add your cans of tomatoes and sauce, sun-dried tomatoes, and all of the spices and stir thoroughly (feel free to tweak the spices levels for your own tastes if you like) as you pour in the remaining cup of chicken broth
- Prepare your instant pot for pressure cooking & GO! I set my Bella to “soup”, which is 20 minutes of pressure cooking.
- When it beeps, let off all the steam while you stand at a safe distance. As soon as it’s an all clear on steam, open her up and serve up some AH-MAZING chili!
- Garnish with fresh cut green onions for an extra flavor delight and beautiful contrasting bright green. For added freshness, grow your own onions in the kitchen window year round! (super fresh, super Paleo grow your own!)
- Voila! EAT UP and feel the yum!
*I happened to have venison in the fridge, courtesy of my nephew and brother, but I know beef or even a meat substitute for a vegetarian version would work beautifully. I’ll use some of my HIckory Nut Gap CSA cache in the next batch!
**This makes what I would still call a mild version, but if I was making it for my mom, I would stick completely to mild chili powder.