My Paleo Cowboy Chili is the perfect one pot meal for chilly Fall days and so much more!
Last night I posted a photo of a recipe I’ve been working on for Creamy Enchilada Soup, which turned out to be more delicious than I could have imagined. And when I posted my photo, I apparently got people really excited. And then I started feeling bad that I can’t share the recipe yet. Wah wah. So this recipe, for my Paleo Cowboy Chili, from Paleo Cooking with Your Instant Pot, which until now has remained in the book only.
But for all intents and purposes, we’ll just call it a consolation prize for my teaser last night. It’s one of my most popular recipes in the book and it really is my go-to chili recipe during the cooler months. So while I still can’t share my enchilada soup recipe, please accept this as a token of meaty love while you await what’s up ahead. After all, I just want to be able to sleep at night and I surely can’t without your love and forgiveness. Mkay?!
Paleo Cowboy Chili
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
- 1 pound breakfast sausage
- 1 pound ground beef
- 2 onions, diced
- 29 ounces diced tomatoes
- 1.5 cups carrots, diced
- 1/2 teaspoon pepper
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika, regular or smoked
- 1 teaspoon sea salt
- 1 tablespoon gluten free Worcestershire sauce
Instructions
- Begin by placing your two meats and onion into the stainless steel bowl of your Instant Pot
- Press the Saute 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
- Next secure the pressure valve, secure the lid and press the Manual button and adjust the time for 30 minutes or select the Bean/Chili button
- Allow the contents to cook then quick release the pressure valve and remove the lid once safe to do so
- Then press the Keep Warm/Cancel button, followed by the Saute button
- Allow the chili to simmer for a few minutes with the lid off or until it thickens slightly then serve topped with jalapenos, dairy free sour cream, avocado, cilantro or diced onion
Notes
What can be substituted for the tomatoes? Or just omit?
Hmm, I’m not sure honestly. You might want to try an AIP Chili recipe if you are trying to avoid tomatoes?
This chili looks so hearty and delicious! Love that you added sausage. I’ve never done that and will have to try!
Thanks enjoy it Chelsea!
This looks delicious! I just heard you on the Fed and Fit podcast and had to come take a look! I’m so excited to try this, but I don’t have an Instant Pot yet. I’m assuming I can just cook in in my slow cooker all day?! I’m excited to give it a try!
You could definitely use a slow cooker!!!
Where may I find nutritional information about this and your other recipes, please?
Sorry I don’t post nutritional information since I cook with clean ingredients.
Made this tonight for my family and it was a big hit! Even with the 4 kiddos. So easy and perfect for a cold evening.
★★★★★
Thank you!!!
Do you think subbing celery and peppers for the carrots would work? I don’t eat carrots
Sure you could do that.
This recipe is incredible. It’s now my favorite chili recipe. After his second bowl, my husband said, “I’m going to have to make myself stop eating this, because it’s so good, I’ll just keep eating.” I love that it is quick and simple to prepare as well.
My one suggestion is to cut back on the chili powder if you have little kids. We love the spicy kick, but my son did not.
Well done! Thank you.
★★★★★
Thanks Heidi!!!!